Focaccia Pizza Recipe: How to Make It Perfectly

Name: Focaccia Pizza
Prep time: PT-988652H35M42S
Cook time: PT-494326H17M51S
Total time: PT-494326H17M51S
Cuisine: Italian
Ingredients: – 4 1/2 cups all-purpose flour, plus more as needed; – 3 teaspoons kosher salt, divided for bringing out flavor; – 1 1/2 teaspoons instant or active dry yeast for leavening the dough; – 1 3/4 cups lukewarm water for hydrating the dough; – 6 tablespoons extra-virgin olive oil, divided for adding richness; – 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can for sauce base; – 2 cloves garlic for brightening the tomato sauce; – 1 teaspoon red wine vinegar for balancing tomato sweetness; – Red pepper flakes for adding heat; – 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 grated or 1/3 cup store-bought); – 4 large fresh basil leaves

By:

Camille Hayes

Published:

March 3, 2026

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Why You’ll Love This Focaccia Pizza

Focaccia Pizza is the best of two worlds: the airy, olive oil-rich crumb of classic focaccia and the melty, saucy satisfaction of pizza. This recipe by Camille Hayes uses a no-knead, oil-forward dough and a fresh, hand-crushed tomato topping that makes every bite comforting and bright. My blog shares my passion for cooking by offering a variety of recipes that are simple and accessible to everyone, and this focaccia pizza fits that goal perfectly.

Ease of preparation: The dough is no-knead and mostly passive. Active prep is about 30 to 45 minutes spread across a couple of stages, while rising and chilling are hands-off. Once shaped, it bakes quickly at 475°F in 17 to 20 minutes.
Health benefits: Made with extra-virgin olive oil and fresh tomatoes, this focaccia pizza delivers healthy monounsaturated fats and lycopene from tomatoes while still feeling indulgent. The recipe gives you control over portions and toppings for lighter options.
Versatility: This base adapts to many diets and toppings. Use plant-based cheeses for a vegan version, gluten-free flour mixes for a gluten-free attempt, or swap cheeses and vegetables to suit tastes or pantry items.
Distinctive flavor: The refrigerated rise develops deeper, more complex flavors in the dough. Hand-crushed tomatoes mixed with garlic and red wine vinegar keep the sauce bright and fresh, pairing beautifully with ricotta and shredded mozzarella.

Jump To

1. Why You’ll Love This Focaccia Pizza
2. Essential Ingredients for Focaccia Pizza
3. How to Prepare the Perfect Focaccia Pizza: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Focaccia Pizza
5. Mastering Focaccia Pizza: Advanced Tips and Variations
6. How to Store Focaccia Pizza: Best Practices
7. Nutrition Facts
8. FAQs: Frequently Asked Questions About Focaccia Pizza
9. Focaccia Pizza

Essential Ingredients for Focaccia Pizza

Below is a clear, structured list of every ingredient used in this focaccia pizza recipe. Each line begins with the exact quantity so you can shop and measure with confidence.

4 1/2 cups all-purpose flour, plus more as needed – Forms the dough structure; all-purpose flour creates a tender crumb while still supporting air pockets.
3 teaspoons kosher salt, divided – Brings out flavor in dough and sauce; dividing it keeps yeast activity steady.
1 1/2 teaspoons instant or active dry yeast – Leavens the dough, creating the focaccia’s airy texture.
1 3/4 cups lukewarm water – Hydrates the dough; lukewarm water activates the yeast without killing it.
6 tablespoons extra-virgin olive oil, divided – Adds richness, crispness, and that classic focaccia flavor; part goes in the dough and part coats the pan.
1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can – The base for a fresh, no-cook tomato sauce; drain before using to avoid soggy crust.
2 cloves garlic – Brightens the tomato sauce with aromatic depth.
1 teaspoon red wine vinegar – Balances tomato sweetness for a lively sauce.
Red pepper flakes – Optional heat to taste; adds a pleasant kick.
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups) – Melty, mild cheese that browns well without releasing too much moisture.
8 ounces whole-milk ricotta cheese (about 1 cup) – Creamy dollops that add richness and texture contrast.
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated or 1/3 cup store-bought) – Sharp, salty finish after baking.
4 large fresh basil leaves – Fresh herb to brighten the finished pizza.

Special Dietary Options

Vegan: Substitute the mozzarella and ricotta with plant-based shredded cheese and cashew ricotta. Use extra-virgin olive oil as usual.
Gluten-free: Try a high-quality gluten-free all-purpose blend designed for yeast breads and add a tablespoon of psyllium husk if the blend needs structure; results will vary.
Low-calorie: Reduce cheese amounts, use part-skim or light ricotta, and top with plenty of roasted vegetables instead of high-fat meats.

How to Prepare the Perfect Focaccia Pizza: Step-by-Step Guide

This step-by-step guide follows the recipe flow precisely, with timing and temperature notes so you get predictable results. Read through once, then gather ingredients and follow the steps.

First Step: Make the Dough (Prep and First 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. Add 1 3/4 cups lukewarm water and 3 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a sticky, shaggy dough forms. Lightly knead just a couple of times in the bowl to bring it together; do not over-knead. Cover the bowl with plastic wrap and set at room temperature for 2 hours, until the dough has doubled in size.

Second Step: Refrigerate the Dough (Cold Ferment)

After the 2-hour rise, place the dough in the refrigerator for 8 to 24 hours. The long, cold rest builds flavor and improves the dough’s structure. Chilling also makes the dough easier to handle when shaping.

Third Step: Prepare the Pan and Begin Shaping

When you are ready to bake, drizzle 2 tablespoons extra-virgin olive oil onto a 13×18-inch rimmed baking sheet. Transfer the chilled dough to the sheet and coat it with a little oil. Press the dough gently to about 1-inch thickness, working to keep a small border along the edges. Cover loosely and rest for 10 minutes while you strain the tomatoes and preheat the oven.

Fourth Step: Drain and Hand-Crush the Tomatoes

Place the whole canned tomatoes in a fine-mesh strainer over a bowl and allow excess liquid to drain away. Discard the drained liquid. Put the drained tomatoes in a bowl and hand-crush them into chunky pieces. Stir in 2 minced garlic cloves, 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, the remaining 1/2 teaspoon kosher salt, and a pinch of red pepper flakes to taste. Let the sauce rest while the dough finishes its second rise.

Fifth Step: Final Stretch and Second Rise

Uncover the dough and gently stretch it to the edges of the baking sheet. If it resists and shrinks back, cover and rest for a few minutes, then try again. Once it reaches the edges, cover and let the dough rise for about 25 minutes while you preheat your oven to 475°F. Position the oven rack in the lower third to help the bottom crisp.

Sixth Step: Layer Cheese and Sauce

Use your fingertips to dimple the surface of the dough. This helps hold oil and toppings. Sprinkle 1 cup shredded low-moisture mozzarella evenly over the dough, leaving a 1/2-inch border. Gently spoon the hand-crushed tomato sauce over the cheese in an even layer. Add the remaining 1 cup shredded mozzarella and then dollop 8 ounces whole-milk ricotta across the surface in tablespoon-sized mounds.

Seventh Step: Bake

Bake in the preheated oven at 475°F for 17 to 20 minutes. Look for golden edges, browned cheese, and bubbling ricotta. While the pizza bakes, grate 1 ounce of Parmesan and tear 4 large fresh basil leaves to prepare for finishing.

Eighth Step: Finish and Serve

Remove the focaccia pizza from the oven. Sprinkle the grated Parmesan over the hot pizza and scatter the torn basil leaves on top. If you like heat, add an extra sprinkle of red pepper flakes. Let the pizza cool for about 5 minutes so the cheese sets, then cut into 12 squares and serve warm.

Tip: Layering mozzarella first on the dough creates a moisture barrier and helps keep the crust crisp under the sauce.

Dietary Substitutions to Customize Your Focaccia Pizza

Protein and Main Component Alternatives

If you want to switch proteins or the main cheese components, here are dependable options that keep texture and flavor balanced.

Vegan proteins: Use seasoned tofu crumbles or cooked tempeh slices. Marinate briefly in Italian seasoning and a little soy or tamari for savory notes.
Cooked meats: For meat lovers, pre-cook Italian sausage, pancetta, or thin-sliced chicken. Add them before the pizza goes into the oven so they cook through without drying out the crust.
Cheese swaps: Part-skim ricotta reduces fat while maintaining creamy dollops. For a nuttier profile, try a light sprinkling of pecorino in place of some Parmesan.

Vegetable, Sauce, and Seasoning Modifications

Vegetables and seasonings can change this focaccia pizza from simple weeknight fare to a seasonal showpiece. Here are easy swaps and tips.

Mushrooms, spinach, zucchini: Sauté any of these briefly to remove excess water and concentrate flavor. Pat dry before adding.
Fresh tomatoes: If using fresh tomatoes, roast or drain them first to avoid sogginess. Roasting concentrates flavor and reduces water content.
Herbs and aromatics: Try thyme or oregano in the sauce, or a drizzle of garlic-infused oil after baking. Add delicate herbs like basil after baking to keep their bright flavor.

For more cheesy, family-friendly pizza ideas, check out this garlic cheese pizza recipe on the site for inspiration on different cheese blends and baking techniques.

Mastering Focaccia Pizza: Advanced Tips and Variations

Once you have the basic method down, these expert tips and variations help you push the recipe to the next level. Sections below give techniques, flavor ideas, plating notes, and time-saving strategies.

Pro cooking techniques

Cold fermentation: The 8 to 24 hour fridge rest improves flavor and gives a better crumb. Slice time into your schedule by making dough the night before.
Hot oven, low rack: Baking at 475°F on the lower third of the oven crisps the bottom while allowing the top to brown evenly.
Oil in the pan: Use a generous coating of oil in the baking sheet to produce a crisp and flavorful bottom crust.

Flavor variations

White focaccia pizza: Skip the tomato sauce. Top the dough with olive oil, garlic slices, dollops of ricotta, mozzarella, and a few lemon zest shavings after baking for a bright finish.
Herbed garlic: Mix minced garlic into softened ricotta and add swirls after baking along with chopped parsley or basil.
Veg-forward: Roast eggplant and bell peppers, then pat dry and scatter over cheese for a smoky, satisfying pie.

Presentation tips

Cut into 12 squares for sharing at a party or 8 larger pieces for family-style dinner.
Tear basil with your hands instead of chopping to avoid bruising and to release aroma when placed on hot pizza.
Serve on a wooden board with a light sprinkle of flaky sea salt and a small bowl of olive oil for dipping crust pieces.

Make-ahead options

Prepare dough up to 24 hours in advance and keep covered in the fridge. Let it warm and proof on the counter before shaping.
Make the tomato sauce a day ahead; keep it chilled in an airtight container and spoon over cheese right before baking.
Fully bake, cool, and freeze leftover slices wrapped tightly for up to one month. Reheat in the oven for best texture.

How to Store Focaccia Pizza: Best Practices

Proper storage keeps your focaccia pizza tasting great the next day. Use the guidelines below for refrigeration, freezing, reheating, and meal prep.

Refrigeration

Cool the pizza completely on a wire rack before sealing. Store in an airtight container or wrap tightly with plastic wrap. Refrigerate up to 4 days. For quick weekday dinners, portion into single-serve containers for easy grab-and-go meals.

Freezing

Freeze fully baked slices wrapped tightly in plastic and then aluminum foil or in a freezer-safe container. Label with the date and keep for up to 1 month. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat slices in a 350°F oven for 8 to 10 minutes or in an air fryer at 370°F for about 5 minutes to restore crispness. Avoid microwaving when possible because it can make the crust chewy.

Meal prep considerations

Make the dough in bulk and refrigerate for up to 24 hours to have ready-to-shape dough for several meals. The sauce can be made ahead and kept up to 5 days in the refrigerator.

For an easy side that pairs well with focaccia pizza, consider prepping a simple make-ahead casserole like this make-ahead mashed potato casserole for family dinners.

Nutrition Facts

Nutrient (per serving)	Amount
Calories	853
Fat	42.8 g
Saturated fat	19.7 g
Carbohydrates	80.4 g
Fiber	5.3 g
Sugars	4.7 g
Protein	36.3 g
Sodium	1033.9 mg

FAQs: Frequently Asked Questions About Focaccia Pizza

How long does focaccia pizza take to make from start to finish?

Focaccia pizza requires about 30 minutes of active prep time, plus rising and baking. Start with a no-knead dough that needs a 2-hour room-temperature rise, followed by 8-24 hours in the fridge for best flavor and texture. After chilling, stretch the dough into a pan (10 minutes), let it rest 30 minutes, add toppings, and bake at 475°F for 17-20 minutes until edges are golden and cheese bubbles. Total hands-off time is 10-26 hours, but most is passive. Plan ahead for the fridge rise to fit your schedule. This method yields a crispy, airy crust better than quick doughs. Slice into 8-12 pieces for sharing. Leftovers store in the fridge up to 4 days; reheat at 350°F for 10 minutes. (98 words)

What dough is best for focaccia pizza at home?

Use a no-knead, high-hydration focaccia dough enriched with olive oil for a bubbly, chewy texture. Mix 500g bread flour, 10g salt, 7g instant yeast, 425g water, and 60g olive oil into a shaggy dough. Stir until combined (no kneading), cover, and rise 2 hours at room temp. Refrigerate 8-24 hours to build flavor and easy handling. Oil a 9×13-inch pan generously, stretch dough gently into it, dimple with fingers, and rest 30 minutes. This creates natural air pockets for a pizza-like base with focaccia’s signature crisp bottom and soft interior. Avoid kneading to preserve bubbles. Yields one 9×13 pizza. (112 words)

How do you make simple tomato sauce for focaccia pizza?

Skip cooking for a fresh sauce: Drain one 28-oz can whole peeled tomatoes, crush by hand into chunks. Grate 2 garlic cloves, add to tomatoes with 3 tbsp olive oil, 1 tbsp red wine vinegar, ½ tsp red pepper flakes, and 1 tsp kosher salt. Stir well and let sit 10 minutes for flavors to meld. Spread 1½ cups over cheese-topped dough. Hand-crushing keeps texture chunky, not watery. Adjust salt or flakes to taste. This no-cook method highlights tomato sweetness and prevents sogginess during baking. Makes enough for one 9×13 pizza; store extras in fridge up to 5 days. Pairs perfectly with the airy focaccia base. (104 words)

How can I avoid a soggy focaccia pizza?

Prevent sogginess by layering 1 cup shredded low-moisture mozzarella directly on the stretched, dimpled dough before sauce—this creates a barrier. Use no-cook, hand-crushed tomato sauce drained of excess liquid. For extra toppings like pepperoni or mushrooms, sauté veggies first and pat dry; skip watery ones like fresh tomatoes unless roasted. Bake hot at 475°F on the lowest oven rack for 17-20 minutes to crisp the bottom. Generous olive oil in the pan (¼ cup) aids browning. Let rest 5 minutes post-bake to set. These steps keep the crust airy and toppings intact. Common mistake: overloading wet ingredients. Serves 4-6 easily. (108 words)

What toppings work best on focaccia pizza and how do I store leftovers?

Stick to classics like pepperoni, cooked Italian sausage, olives, onions, or bell peppers. Sauté and drain veggies to avoid moisture. After cheese and sauce, scatter 1 cup more mozzarella, toppings, and fresh basil post-bake. Bake 17-20 minutes at 475°F. For storage, cool completely, then refrigerate in an airtight container up to 4 days. Reheat slices in a 350°F oven for 8-10 minutes or air fryer at 370°F for 5 minutes to restore crispness. Freeze baked pizza wrapped tightly for 1 month; thaw overnight and reheat. Avoid microwaving to prevent chewiness. Experiment sparingly to highlight the focaccia crust. (102 words)