Focaccia Pizza Recipe – Crispy, Chewy, and Totally Soul-Satisfying
Okay, hear me out. Sometimes you want pizza… but different. Not your regular thin crust or greasy slice, but something with more character. More oomph. Enter: Focaccia Pizza — my go-to when I want the lovechild of pillowy bread and cheesy pizza magic.
Imagine biting into a golden, olive oil-kissed crust that’s crisp on the edges, tender and chewy inside, and strong enough to hold up the sauciest of toppings. It’s rustic, it’s indulgent, and it’s way easier than it looks.
This focaccia pizza recipe is something I’ve made on lazy Sundays, dinner dates at home, and even for brunch (yes, with a fried egg on top!). It never disappoints. Let’s make it together, shall we?
🧾 Ingredients You’ll Need
For the Focaccia Dough
Ingredient
Amount
All-purpose flour
4 cups
Warm water
1¾ cups
Instant yeast
2¼ tsp (1 packet)
Sugar
1 tbsp
Salt
2 tsp
Olive oil (in dough)
2 tbsp
Olive oil (for pan)
2–3 tbsp
Olive oil (for top)
1–2 tbsp
For the Pizza Topping
Ingredient
Amount
Crushed San Marzano tomatoes
1 cup
Fresh mozzarella (torn)
1½ cups
Parmesan (grated)
¼ cup
Fresh basil
Handful
Dried oregano
1 tsp
Garlic (optional)
1–2 cloves, minced
Salt, pepper, chili flakes
To taste
Pro tip: This dough LOVES olive oil. Don’t be shy.
🔥 Let’s Make Focaccia Pizza: Step-by-Step
Step 1: Dough That Doesn’t Ask for Much
In a large bowl, combine warm water, sugar, and yeast. Let it sit till it foams (about 10 minutes). That’s your yeast saying, “I’m alive!”
Add flour and salt. Stir with a wooden spoon.
Add olive oil. Stir again. Don’t overthink it. It’ll be sticky. That’s good.
Cover and let it rise for 3–4 hours. Or toss it in the fridge overnight for even deeper flavor.
I always do the overnight cold ferment. The flavor payoff? Totally worth it.
Step 2: Get That Pan Oiled and Ready
Pour a generous glug of olive oil into a 9×13″ pan. Really coat it.
Drop that puffy dough into the pan and stretch it gently.
Cover and let it puff up again for about 45–60 minutes.
Bonus move: dimple the dough with your fingertips and drizzle more oil. Sprinkle flaky salt. Chef’s kiss.
Step 3: The Par-Bake
Preheat your oven to 450°F (230°C).
Pop the pan in for 10–12 minutes. Just enough so the dough starts to set but isn’t fully baked. It gives the crust time to develop without going soggy once the toppings hit.
Step 4: Sauce, Cheese, and the Fun Stuff
Spread crushed tomatoes on your base.
Sprinkle oregano, minced garlic, salt, and pepper.
Tear fresh mozzarella and scatter it with love.
Add grated parmesan. Toppings? Your call. Pepperoni, mushrooms, artichokes, or keep it pure and simple.
I go minimalist — let the focaccia shine!
Step 5: Bake Till It’s Glorious
Back into the oven it goes for 12–15 minutes. Watch for bubbling cheese, golden edges, and a base that’s crisp but airy.
Broil for 1–2 minutes at the end if you want that browned cheese moment. Just don’t walk away — it goes from golden to burnt real quick.
Step 6: Garnish and Slice
Toss on fresh basil leaves and maybe a drizzle of chili oil or honey if you like contrasts. Slice. Serve. Let the people devour.
💡 Tips From My Kitchen
Use a scale if you have one. It’s more precise.
Go for high-quality olive oil. You’ll taste the difference.
Don’t skip the dimpling! It traps pockets of flavor.
Store leftovers wrapped in foil, then reheat in a hot oven or skillet to bring back the crisp.
The dough is sticky — don’t panic. Embrace the mess.
❓ Focaccia Pizza FAQ
Can I use store-bought dough?
Sure! But it won’t be as fluffy or flavorful. Homemade is best here.
Can I make it ahead?
Yes! Make the dough up to 48 hours ahead and chill. Let it come to room temp before baking.
Gluten-free version?
It’s possible, but you’ll need a high-hydration GF mix and a little trial and error.
How do I store it?
Fridge for 2–3 days. Freeze slices if needed. Reheat in oven — never microwave!
What toppings go best?
Keep it simple or go wild: burrata, pesto, spicy salami, roasted garlic, caramelized onions — sky’s the limit.
❤️ Final Words from My Pizza-Loving Heart
Focaccia pizza is like that cozy sweater that makes everything better. It’s a hug in bread form. It’s crunchy, chewy, cheesy, and completely customizable.
Whether it’s your first time baking or your 50th, this recipe is for you. It doesn’t need perfection. It just needs love, good ingredients, and a hungry belly.
So pour yourself a glass of wine, cue up your favorite playlist, and let’s bake some real joy.
See Also: Chicken Bacon Ranch Pizza Recipe Creamy, Crispy, and Crazy Good
