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.

Course Appetizer, Main Course

Cuisine Italian

Keyword Focaccia Bread Pizza

Prep Time 2 40

Cook Time 30

Overnight Proofing (recommended) 1

Servings Servings

Calories 382kcal

Author Bon Appeteach

Ingredients

Focaccia Bread Dough

5 cups Pizza Flour (tipo 00) you can also substitute with bread flour
2 cups Warm Water water should be 110-115 degrees F.
1 packet Fast Rising Yeast
1 tsp Honey or sugar (this activates the yeast- do not omit)
3 tbsp Olive Oil
2 tsp Fine Salt

For The Pan

2 tbsp Olive Oil
2 tbsp Cornmeal

Optional Toppings

3/4 cup Tomato Paste Pizza Sauce or store bought pizza sauce
2 cups Shredded Mozzarella Cheese
Pepperoni or Cooked Italian Sausage
Vegetables raw or roasted
Fresh Basil, dollops of ricotta, etc. optional

Instructions

Preparing the Foccacia Bread

Activate the Yeast: In a large bowl, measure the warm water, yeast, honey. Let it sit for 10 minutes to allow it to activate.
Mix the Dough: Add in the olive oil, then the salt and pizza flour. Use a rubber spatula to combine the ingredients until they come together to form a shaggy (sticky) dough. Do not overmix here, it should look pretty wet and a bit lumpy.
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 4-6 times, working in a clockwise direction around the dough. Rest again for 20 minutes covered, then repeat the same stretch and fold 4-6 times. Rest one final time for 20 min, and repeat the stretching and folding process (a total of 3 times for 1 hour).
Resting and Rising Same Day: Cover the bowl again and allow the dough to bulk 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

Preheating: Preheat the oven to 475 F.
Prepare the Pan: Add 2 tbsp of olive oil to a 9x13 inch pan and spread it evenly across the pan. Next, sprinkle on the cornmeal (this will stick to the bottom of the focaccia and give it a more "pizza-like" feel).
Transfer the Dough: Gently transfer the dough into the 9x13-inch pan from the bowl, and be careful not to disturb or overwork it so the air bubbles stay trapped. Cover the 9x13-inch pan with a baking sheet and allow the dough to rise again for 45-60 minutes.
Dimple the Dough: Lightly oil the top of the dough and your fingers. Just using your finger tips, lightly press about and inch down into the dough. Lightly press down and dimple and move the dough to the corners of the pan when doing this.
Parbaking: Partially bake the dough before adding the pizza sauce and toppings. Bake for 15 minutes on the middle rack of the oven.
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 10-15 minutes or until the top is bubbly and the sides are golden brown.
Serving: Let rest 5-10 minutes before slicing and serving.
Chef's Note- The focaccia pizza may get a slightly soft if it sits too long in the pan it bakes it so I recommend removing it 5 min after baking.

Notes

Want extra crispy edges? Add a little oil around the sides of the pan before dimpling, sprinkle cheese on the bottom and sides as well to get that Chicago-style burnt cheese crust. It’ll fry up beautifully while baking.

Nutrition