How to Make the Best-Ever Focaccia Pizza Recipe

Introduction

Focaccia pizza combines the airy, tender texture of focaccia bread with the rich flavors of classic pizza toppings. This recipe guides you through making a delicious, golden focaccia pizza topped with fresh tomato sauce, mozzarella, ricotta, and basil—perfect for a satisfying homemade meal.

Ingredients

• 4 1/2 cups all-purpose flour, plus more as needed
• 3 teaspoons kosher salt, divided
• 1 1/2 teaspoons instant or active dry yeast
• 1 3/4 cups lukewarm water
• 6 tablespoons extra-virgin olive oil, divided
• 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
• 2 cloves garlic
• 1 teaspoon red wine vinegar
• Red pepper flakes
• 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
• 8 ounces whole-milk ricotta cheese (about 1 cup)
• 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup)
• 4 large fresh basil leaves

Instructions

1. Step 1: In a large bowl, combine the flour, 2 1/2 teaspoons kosher salt, and yeast. Stir to blend.
2. Step 2: Add lukewarm water and 3 tablespoons olive oil. Stir until a shaggy dough forms. Knead in the bowl a few times, adding flour if needed, until you have a sticky ball. Cover tightly with plastic wrap and let rise at room temperature for 2 hours.
3. Step 3: After rising, refrigerate the dough for at least 8 hours and up to 24 hours.
4. Step 4: Drizzle 2 tablespoons olive oil on a 13×18-inch rimmed baking sheet. Transfer dough to the sheet and turn to coat it in oil. Press gently to flatten until about 1 inch thick, leaving space around edges. Cover loosely and rest for 10 minutes.
5. Step 5: Meanwhile, pour the canned tomatoes with juices into a fine mesh strainer set over a bowl. Let drain.
6. Step 6: Uncover the dough and stretch it to fill the baking sheet edges using your fingertips. If it resists, let rest a few minutes and try again. Cover and let rise until puffed, about 25 minutes. Preheat oven to 475°F with a rack in the lower third.
7. Step 7: Discard drained tomato water. Transfer strained tomatoes to the bowl and crush by hand into bite-sized pieces. Add minced garlic, remaining olive oil, red wine vinegar, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
8. Step 8: Dimple the surface of the dough with your fingertips. Sprinkle 1 cup shredded mozzarella evenly, leaving a 1/2-inch border. Spoon tomato sauce over cheese and spread gently. Top with remaining mozzarella and spoon ricotta dollops evenly.
9. Step 9: Bake focaccia pizza until edges are golden and cheese melts, 17 to 20 minutes. During baking, finely grate Parmesan and tear basil leaves.
10. Step 10: Remove pizza from oven, sprinkle with Parmesan, and let cool 5 minutes. Garnish with basil and additional red pepper flakes if desired. Cut into 12 squares and serve.

Tips & Variations

• Use fresh mozzarella for a creamier texture, but reduce moisture by dabbing it dry before using.
• For a spicy kick, add more red pepper flakes or a drizzle of chili oil just before serving.
• Try adding caramelized onions or olives as extra toppings before baking for added depth of flavor.
• If you don’t have red wine vinegar, a splash of lemon juice can brighten the tomato sauce.

Storage

Store leftover focaccia pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 375°F for about 10 minutes to restore crispness. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant or active dry yeast?

Yes, you can substitute fresh yeast. Use about three times the amount called for in the recipe and dissolve it in the lukewarm water before adding to the dry ingredients.

Do I need to refrigerate the dough overnight?

While not required, chilling the dough overnight improves its flavor and texture by slowing fermentation. If short on time, you can skip refrigeration, but the dough may be less flavorful and slightly denser.

How to Make the Best-Ever Focaccia Pizza Recipe

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This recipe guides you through making the best-ever focaccia pizza featuring a fluffy, golden focaccia base topped with a flavorful homemade tomato sauce, a blend of mozzarella and ricotta cheeses, and finished with Parmesan and fresh basil. Perfectly baked in the oven, this focaccia pizza delivers a deliciously crispy crust with melty cheeses and vibrant toppings.

• Author: Kai
• Prep Time: 15 minutes (plus 2 hours rise and 8 hours chill time)
• Cook Time: 17 to 20 minutes
• Total Time: 10 hours 35 minutes (includes resting and chilling)
• Yield: 12 squares 1x
• Category: Pizza
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 4 1/2 cups all-purpose flour, plus more as needed
• 3 teaspoons kosher salt, divided
• 1 1/2 teaspoons instant or active dry yeast
• 1 3/4 cups lukewarm water
• 6 tablespoons extra-virgin olive oil, divided

Tomato Sauce

• 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
• 2 cloves garlic
• 1 teaspoon red wine vinegar
• Red pepper flakes, to taste

Cheeses and Toppings

• 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
• 8 ounces whole-milk ricotta cheese (about 1 cup)
• 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup)
• 4 large fresh basil leaves

Instructions

1. Mix the dough and let it rise: In a large bowl, combine 4 1/2 cups all-purpose flour, 2 1/2 teaspoons kosher salt, and 1 1/2 teaspoons instant or active dry yeast. Stir with a wooden spoon or rubber spatula. Add 1 3/4 cups lukewarm water and 3 tablespoons extra-virgin olive oil. Stir until a shaggy dough forms with no dry flour. Knead in the bowl a few times, adding more flour if needed, until a rough, sticky ball of dough forms. Cover tightly with plastic wrap and let rise at room temperature for 2 hours.
2. Chill the dough: After the dough has doubled in size, refrigerate it in the bowl for at least 8 hours and up to 24 hours to develop flavor and texture.
3. Prepare the baking sheet and shape the dough: Drizzle 2 tablespoons of extra-virgin olive oil onto a 13×18-inch rimmed baking sheet. Remove dough from refrigerator, transfer to the baking sheet, and turn it to coat with oil. Gently press and flatten dough to about 1-inch thickness (it won’t reach the edges). Cover loosely with plastic wrap and rest for 10 minutes while you prepare the tomato sauce.
4. Strain the tomatoes: Pour canned whole tomatoes with juice into a fine mesh strainer over a clean bowl to drain excess liquid. Reserve the juice separately.
5. Stretch and shape the dough: Uncover the dough and use your fingertips to stretch it out to the edges of the baking sheet. If it resists, let it rest for a few minutes and try again. Cover and let the dough puff and rise for about 25 minutes while heating the oven and making the sauce.
6. Heat the oven: Position a rack in the lower third of the oven and preheat to 475°F (246°C).
7. Make the tomato sauce: Discard the liquid drained from the tomatoes. In the cleaned bowl, crush the drained tomatoes by hand into bite-sized pieces. Mince or grate 2 garlic cloves and add them along with 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir well to combine.
8. Assemble the focaccia pizza: Use your fingertips to dimple the dough surface. Sprinkle 1 cup shredded mozzarella evenly, leaving a 1/2-inch border. Spoon the tomato sauce over the cheese and spread gently with the back of a spoon. Sprinkle the remaining 1 cup mozzarella over the sauce. Dollop ricotta cheese in small spoonfuls across the top.
9. Bake the focaccia pizza: Bake in the preheated oven for 17 to 20 minutes until the edges are golden brown and the cheese is melted. While baking, finely grate 1 ounce Parmesan cheese and tear fresh basil leaves.
10. Cool, garnish, and serve: Remove pizza from oven, sprinkle with Parmesan cheese, and let cool for 5 minutes. Scatter torn basil leaves and additional red pepper flakes if desired. Cut into 12 squares and serve warm.

Notes

• Allowing the dough to chill in the refrigerator for at least 8 hours improves flavor and texture.
• Use lukewarm water to activate the yeast properly during dough mixing.
• The dough will be sticky; avoid adding too much extra flour during kneading to keep focaccia light and airy.
• Pressing dimples into the dough helps hold the toppings and allows heat to circulate evenly.
• If you prefer a spicier pizza, add more red pepper flakes to the sauce or as a garnish.
• Make sure to preheat the oven fully to 475°F for a crisp crust.
• This focaccia pizza is best enjoyed fresh but can be reheated in a hot oven to restore crispness.

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