Focaccia Pizza Recipe

If you love pizza and you love focaccia, this recipe is going to make you very happy. This focaccia pizza is tall, fluffy, golden and absolutely loaded with melty cheese. The crust is pillowy and airy on the inside with crisp edges from baking in a well oiled pan. This is the kind of recipe that instantly becomes a family favorite. It is cozy, satisfying and perfect for pizza night or weekend dinners!

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The first time I made my sheet pan pizza I loved it, and I make that recipe alllll the time but it always reminded me of focaccia a little. So I played around with the recipe, and the result is this focaccia pizza, and honestly I’m so proud of it. It is thick, fluffy and big enough that you need two hands to hold a slice. That is always the sign of a great pizza.

Why You’ll Love This Recipe

• The crust is incredibly fluffy and pillowy with golden crispy edges
• You get epic cheese pulls thanks to both shredded and fresh mozzarella
• It feels like bakery focaccia and pizza night combined
• The dough is simple and very forgiving
• It is perfect for customizing with your favorite toppings

Tips for Success

• Use quick rise yeast. It helps the dough rise faster so you can make this pizza without waiting hours. If you use active dry yeast, simply double the rise time.
• Use warm water. The water should feel warm but not hot. Too hot can kill the yeast.
• Oil the pan generously. Focaccia dough loves olive oil and it helps create those crispy golden edges.
• Do not skip the dimpling step. Pressing your fingers into the dough creates those classic focaccia pockets that hold sauce, cheese and olive oil.
• Tuck some cheese into the dough. Pressing pieces of mozzarella slightly into the dough creates amazing cheese pulls in every bite.
• Bake hot first. Starting at a higher temperature helps the dough spring up and get fluffy before finishing at a lower temperature for even browning.

Customizations

• This focaccia pizza is incredibly versatile. You can easily change up the toppings depending on what you love or what you have on hand.
• Swap the pepperoni for cooked Italian sausage, mushrooms or roasted vegetables.
• Add thin sliced red onion, olives or bell peppers for extra flavor.
• Use a mix of cheeses such as provolone, fontina or parmesan for a deeper cheesy flavor.
• Make it white pizza style by skipping the tomato sauce and adding ricotta, mozzarella and garlic or using alfredo sauce instead of pizza sauce.
• Add a drizzle of hot honey at the end for a sweet and spicy finish.

If you’re looking for a pizza night upgrade, this focaccia pizza is it. The fluffy, pillowy crust, melty cheese, and crispy edges make every bite so satisfying. It’s the kind of recipe that feels a little special but is still totally doable for a weeknight. Once you make it, don’t be surprised if it becomes a regular request in your house.

Some other pizza recipes you might enjoy:

• Sheet pan pizza
• Pizza with pepperoni poblano and not honey
• Meatball pizza with ricotta and Caesar

Focaccia pizza recipe

This focaccia pizza recipe features a tall, fluffy crust with crispy edges, melty mozzarella, and simple toppings, baked in a sheet pan for an easy family pizza night.

5 from 1 vote

Print Rate

Servings: 6 Bigger slices

Ingredients

For the focaccia dough

• 500 gm Bread flour about 4 cups bread flour, all purpose flour also works
• 410 gm warm water about 1 ¾ cups water
• 1 teaspoon honey
• 7 gm quick rise yeast 2 ¼ teaspoons or 1 packet - you can also use active rise yeast instead of quick rise yeast, just double the rise times!
• 15 gm extra virgin olive oil 1 tablespoon
• 1 teaspoon Kosher salt
• 1/4-1/3 cup extra virgin olive oil, for the pan

For the pizza toppings

• 3/4-1 cup pizza sauce
• 1/2 tsp garlic powder this can be optional or to taste
• 1 cup shredded mozzarella cheese
• 8 oz fresh mozzarella, torn a mozzarella ball
• pepperoni optional
• fresh basil optional

Instructions

For the focaccia dough

• In a large bowl, combine the warm water, honey and yeast. Stir gently. Allow to sit for 5-10 minutes, until the yeast foams (this is how you know the yeast is active).
• Add the flour, olive oil and kosher salt. Mix until a shaggy dough forms and all the flour is incorporated.
  
• Let the dough rest for 15 minutes.
• After resting, fold the dough over itself several times in the bowl to help develop structure. Let it rest for another 30 minutes.
• Transfer the dough to a well oiled bowl. Cover and let it rest for another 30 minutes until slightly puffy.
• Generously oil (using 1/2 of the 1/4 cup evoo) a medium-large roasting pan (typically 16x12 inch). Don't forget to oil the sides of the pan because the dough will rise when baking. Transfer the dough to the pan and gently stretch it toward the edges. Let it relax if it resists stretching. Wait 5 min and try again. Using your fingers, dimple the dough all over and drizzle with a little more olive oil.
  
• Spread the tomato sauce over the dough and sprinkle lightly with garlic powder.
  
• Press your fingers into the dough again to dimple the sauce slightly into the surface.
• Sprinkle shredded mozzarella evenly over the top. Add the torn fresh mozzarella and press some pieces slightly into the dough for extra cheesy bites.
  
• Add pepperoni if using.
• Bake in a 450 degree oven for 10 to 15 minutes. Check to make sure it's not too brown at 10 minutes.
• Reduce the oven temperature to 400 degrees and bake for another 8-10 minutes, until the crust is golden brown and the cheese is bubbly.
• Remove from the oven and drizzle with hot honey if desired. Top with fresh basil.
• Slice into large squares and serve warm.
  
• Reheat via toaster oven for best results.