🍕 The Best Souplantation Focaccia Pizza Recipe — Chewy, Herby, Heaven-Sent Crust You’ll Crave Again & Again
Let’s talk about nostalgia, friends.
If you ever stepped into a Souplantation back in the day (or Sweet Tomatoes for my East Coast folks), you know the focaccia pizza wasn’t just a side—it was a main event. That thick, chewy, herb-speckled, lightly cheesy square that made its way to your plate, even when you told yourself you’d only hit the salad bar. We’ve all been there.
Today, I’m giving you my version of the best Souplantation focaccia pizza recipe — crispy on the bottom, pillowy in the center, brushed with olive oil and kissed with Parmesan and Italian herbs. It’s not a thin crust. It’s not a cracker. It’s focaccia-style pizza, and it’s glorious.
I’ve made this more times than I can count — for family dinners, pizza parties, even cut into strips for dipping into marinara at game night. This recipe is reliable, easy to follow, and yes… completely addictive.
🧾 Ingredients – Simple, Rustic, Real
Here’s everything you need for one 9×13-inch pan of focaccia-style pizza, just like the ones served at Souplantation. Use quality olive oil and fresh herbs if you can — it makes all the difference.
🍞 For the Focaccia Dough:
Ingredient Amount
Bread flour 3 ¾ cups (450g)
Warm water (100–110°F) 1 ½ cups (360ml)
Instant yeast 2 ¼ tsp (1 packet)
Honey or sugar 1 tbsp
Extra virgin olive oil ¼ cup + more for pan
Salt 1 ½ tsp
🧄 For the Topping:
Ingredient Amount
Grated Parmesan ¼ cup
Shredded mozzarella ½ cup (optional)
Dried Italian seasoning 1 tsp
Garlic powder (optional) ½ tsp
Chopped fresh rosemary 1 tbsp (optional)
Olive oil (for drizzling) 2 tbsp
🧡 Note: This is not a classic Neapolitan pizza crust. This is thick, bouncy, focaccia bread that gets topped like pizza. And it’s perfection.
🍕 Step-by-Step Instructions – From Mixing Bowl to Magic
1. Bloom the yeast
In a large bowl, whisk together:
1 ½ cups warm water
1 tbsp honey (or sugar)
2 ¼ tsp yeast
Let it sit for 5–10 minutes until frothy. This tells you your yeast is alive and kicking.
2. Mix the dough
Stir in:
¼ cup olive oil
3 ¾ cups bread flour
1 ½ tsp salt
Mix until a shaggy dough forms. You can use a wooden spoon, stand mixer, or even your hands.
3. Knead it (just a bit)
You don’t need an intense knead here. Knead for 5–6 minutes until it’s smooth and slightly tacky.
It should feel soft like your earlobe, not tight like a tennis ball.
4. First rise
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise for 60–75 minutes in a warm place, until doubled in size.
5. Stretch into the pan
Generously oil a 9×13-inch baking pan (seriously — don’t be shy). Punch down the dough and press it into the pan with oiled fingers.
Let it rest for 15 minutes, then dimple the surface with your fingertips.
6. Second rise
Cover the pan and let the dough rise again for 20–30 minutes. It should get puffy but not overflow.
7. Preheat & top it
While the dough rises again, preheat your oven to 450°F (230°C).
Once risen, brush the top with olive oil and sprinkle on:
Grated Parmesan
A light layer of shredded mozzarella
Italian seasoning
Garlic powder
Optional: chopped rosemary or sea salt flakes
8. Bake to golden perfection
Bake for 18–22 minutes, or until the top is golden, the cheese is melted, and the edges are crisp.
Let it cool slightly, then slice into squares (just like Souplantation did!) and try not to eat the whole pan in one sitting.
🧠 Why This Focaccia Pizza Works
Bread flour = chew factor. Higher protein gives that springy texture.
Olive oil + pan = crispy bottom. It’s almost fried in the best way.
Two rises = airy interior. That fluffiness isn’t accidental!
Cheese topping = flavor bomb. Parmesan adds salty punch without making it greasy.
🍽 Tips & Tricks – From My Kitchen to Yours
Use high-quality olive oil. This is not the place for bland oils. The flavor shines.
Don’t over-top. This isn’t deep-dish. A light hand keeps the dough light.
Let it rest before slicing. Hot focaccia is delicate—let it settle.
Try it with dipping sauces. Marinara, ranch, garlic butter? Yes, please.
Make ahead. The dough can be made 1–2 days in advance and refrigerated. Just bring it to room temp before baking.
🤔 FAQ – Everything You Need to Know
Can I make this gluten-free?
You can try using a 1:1 gluten-free flour, but it won’t rise or stretch the same. Gluten is what gives focaccia its airy structure.
Can I use all-purpose flour instead of bread flour?
Yes, but the crust will be slightly less chewy and structured. Still delicious!
Can I freeze the dough?
Yes! After the first rise, wrap the dough tightly and freeze. Thaw in the fridge overnight and bring to room temp before shaping.
What’s the difference between focaccia and pizza dough?
Focaccia dough has more olive oil and a higher hydration, leading to a thicker, fluffier texture. It’s also usually baked in a pan, giving it that gorgeous crispy edge.
Can I double this recipe?
Absolutely. Just use two pans or a large sheet tray. Or make one and freeze the second dough ball!
✨ Final Thoughts – This Crust Feels Like Home
This Souplantation-style focaccia pizza brings comfort, nostalgia, and flavor together in one golden, square-cut bite. It’s the kind of recipe you’ll turn to when you want something cozy but still showstopping. When you want that smell wafting through the house — garlic, olive oil, cheese, and warm bread. Oh yes.
Whether you’re trying to recreate a childhood memory or just want to level up your pizza night, this is your go-to crust. Thick, chewy, crisp on the bottom, soft inside, and ready for toppings or served plain with a bowl of soup.
Just like Souplantation used to do.
Now it’s your turn.
See Also: 14 Inch King Arthur Keto Pizza Dough (Crispy & Low Carb!)
