Focaccia Bread Pizza

This Focaccia Bread Pizza is the perfect fusion of chewy, airy focaccia and classic pizza flavors. Topped with melty cheese, your favorite sauce, and endless topping options, it’s an easy homemade pizza recipe that’s great for entertaining.

Why You’ll Love Focaccia Bread Pizza

Incredible Flavor: The focaccia pizza dough is infused with olive oil, a hint of honey, and just the right amount of salt, giving it a rich flavor that stands on its own (even before adding your toppings). The longer fermentation (especially if you cold ferment overnight) deepens the flavor further, adding subtle tang and complexity!

Crispy Edges, Soft and Chewy Center: Thanks to the olive oil and cornmeal in the pan, this focaccia bread pizza bakes up with golden, crispy edges and a slightly crunchy bottom (a must for my fellow Chicagoans out there who love a crispy tavern-style crust). And the inside stays light and chewy! 

Simple to Make, Even for Beginners: This focaccia pizza bread recipe is beginner-friendly and doesn’t require special tools or techniques. With a little patience and a few stretch-and-folds, anyone can turn simple ingredients into a pizza that looks and tastes like it came from a restaurant!

Love focaccia? Try my easy homemade version of cheesy garlic bread focaccia, too.

Supplies Needed

• Large mixing bowl
• Rubber spatula
• Measuring cups/spoons or digital scale
• 9×13-inch baking pan
• Parchment paper
• Plastic wrap or a clean kitchen towel
• Pastry brush or small spoon (for spreading sauce)

Ingredients

Dough Ingredients

• Pizza Flour (Tipo 00): Tipo 00 flour is best for focaccia since it produces a soft dough with great gluten development. Substitute with bread flour for similar results if needed.
• Warm Water (110–115°F): The ideal temperature to activate the yeast without killing it.
• Fast Rising Yeast: Speeds up fermentation and provides a good rise.
• Honey: Feeds the yeast and adds subtle sweetness.
• Olive Oil: Adds richness and helps achieve a golden, crispy crust.
• Fine Salt: For added flavor and consistent gluten development.

For the Pan

• Olive Oil: Prevents sticking and creates that signature crispy bottom.
• Cornmeal: Gives the crust extra crunch and a slightly nutty flavor.

Toppings

You can top your focaccia bread pizza off with anything you’d like! Here are some of my favorites:

• Pizza Sauce: Use your favorite pizza sauce or make my oven roasted tomato sauce recipe for something easy and homemade.
• Shredded Mozzarella Cheese: I like using mozzarella since it melts beautifully and creates a bubbly, golden topping.
• Pepperoni or Sausage: Classic choices for bold, savory flavors.
• Vegetables: Try mushrooms, bell peppers, onions, or roasted zucchini.
• Optional Garnishes: Fresh basil, dollops of ricotta, or a drizzle of hot honey post-bake for extra flair.

How to Make Focaccia with Pizza Flour at Home

Prepare the Dough:

1. Mix the Dough: In a large bowl, measure or weigh out the warm water, yeast, honey (or sub sugar), and olive oil, and then mix until combined. Add in the salt and the flour, and use a rubber spatula to combine the ingredients until they come together to form a shaggy (sticky) dough.
2. Rise, Stretch, and Fold: Cover the bowl and let it sit for 20 minutes. Lightly oil your hands and gently stretch one side of the dough up and fold it over toward the center. Turn the bowl and repeat this motion 3-4 times, working in a clockwise direction around the dough. Rest again for 20 minutes covered, then repeat the same stretch and fold 3-4 times. Repeat once more for a total of 3 times.

Rising and Fermenting

• Resting and Rising Same Day: Cover the bowl again and allow the dough to ferment at room temperature for 1–2 hours, or until doubled in size.
• Resting and Rising Overnight (Recommended): Cover with plastic wrap and transfer to the fridge and cold ferment overnight for even better flavor and structure. Chef’s Notes: The next day, remove the dough from the fridge and let it rest at room temperature for 60-90 minutes before shaping. This makes it easier to handle and ensures a better rise in the pan.

Baking Instructions

1. Preheating: Preheat the oven to 475°F.
2. Prepare the Pan: Line a 9×13-inch pan with parchment paper. Add a healthy drizzle of olive oil to the pan and spread it evenly across the bottom. Next, sprinkle on the cornmeal (this will stick to the bottom of the focaccia and give it a more “pizza-like” feel).
3. Transfer the Dough: Gently transfer the dough into the 9×13-inch pan from the bowl, and be careful not to disturb or overwork it so the air bubbles stay trapped. Cover the 9×13-inch pan with a baking sheet and allow the dough to rise again for 45-60 minutes.
4. Dimple the Dough: Lightly oil the top of the dough and your fingers. Just using your fingertips, lightly press about an inch down into the dough. Lightly press down and dimple, and move the dough to the corners of the pan when doing this.
5. Parbaking: Partially bake the dough before adding the pizza sauce and toppings. Bake for 15 minutes on the middle rack of the oven.

How to Add Sauce and Pizza Toppings to Focaccia

1. Toppings and Final Bake: Remove the focaccia after par-baking and lightly coat the bread in a thin layer of the tomato sauce, add the shredded mozzarella and any other toppings you desire. Place the focaccia bread back into the oven to continue to bake for an additional 15 minutes or until the top is bubbly and the sides are golden brown.
2. Serving: Let rest 5-10 minutes before slicing and serving.

Cold Fermentation vs. Same-Day Dough: What’s Better?

Both methods work, but the cold ferment method is highly recommended.

• Same-Day Dough: Quicker and convenient. The dough will still rise well and produce a soft focaccia base, but the flavor will be more neutral.
• Cold Fermented Dough: Best for flavor and structure. The extended time in the fridge allows natural fermentation to enhance the taste and improve the dough’s ability to trap air, resulting in those prized air pockets and chew.

Verdict: If time allows, go for the cold ferment—it’s worth the wait!

How to Dimple Focaccia Dough Properly

Dimpling helps distribute air bubbles evenly and gives focaccia its characteristic texture. Here’s how to do it right:

1. Oil your fingers to prevent sticking and to lightly coat the dough.
2. Use just your fingertips, not your whole hands, and press straight down—about 1 inch deep.
3. Start from the center and work your way outward, gently nudging the dough to fill the corners of the pan.
4. Don’t pop all the bubbles—the dimples should create little valleys, not flatten the dough.

Serving Ideas

Focaccia bread pizza is perfect to serve on its own, but it pairs perfectly with a few simple sides for a larger meal! For something fresh, try it with my Italian shredded Brussels sprout salad or this shredded kale and cabbage Caesar salad recipe.

For something warm and cozy, serve with a bowl of my chicken cauliflower gnocchi soup or this oven-roasted tomato soup with red peppers. If you’re feeding a crowd, a snack board like a tinned fish board or with my homemade bruschetta dip recipe.

Storage Tips

Fridge: Store leftover slices in an airtight container for up to 4 days. Reheat in a toaster oven or skillet for the best texture.

Freezer: Wrap slices individually in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months.

Reheating: Bake at 375°F for 8–10 minutes or air fry at 350°F for 4–5 minutes until hot and crispy.

Frequently Asked Questions

More Recipes to Try

• Grilled Flatbread Pizza
• Buffalo Chicken French Bread Pizza
• Lavash Pizza Recipe
• Cauliflower Gnocchi Skillet Pizza
• Keto Chicago Style Deep Dish Pizza