Focaccia Pizza

How to make the most good Focaccia Pizza from scratch. Soft and pillowy focaccia dough topped with the simplest no-cook tomato sauce, melted mozzarella cheese and fresh basil. Use this recipe as a base for whatever toppings you like!

Living in Italy one of our favourite snacks was a big slice of focaccia pizza. It's soft and fluffy with a crunchy and good crust, topped with tomato and mozzarella. It's similar to Pizza al Taglio (pizza by the slice) but a slightly different dough is used.

It's the solid snack or lunch on the go but also as good for dinner with a glass of something bubbly.

The toppings at our local bakery were always simple, you'd get anchovies and capers (our fav), Margherita, mushrooms or ham and artichokes but you can use this recipe as a base for any toppings you like!

You can also use our easy no knead focaccia dough for this recipe.

See the full recipe below including step by step photos, video, top tips and topping suggestions. Buon Appetito!

Ingredient notes

See the photo below that shows you everything you need to make our focaccia pizza plus some important tips on ingredients!

• Flour – whenever we're making pizza or focaccia we always use Italian 00 Flour, it's one of those ingredients we're never without (you can read more about the best flour for pizza here) but if you can't find it you can use all-purpose flour instead.
• Yeast – use instant or fast action yeast. Our yeast does not need to be activated in water first so can be added directly to the flour. Check your packet instructions and if it needs activated, add it to the warm water in the recipe.
• Olive oil – use extra virgin olive oil for best flavour, you'll need it to add to the dough plus for greasing the baking tray.
• Sugar and salt – the sugar feeds the yeast and helps it to grow and the salt adds flavour.
• Passata – passata is jarred pureed tomatoes (uncooked) there's no added garlic or herbs. It's another essential ingredient for Italian cooking that we're never without and it makes the solid pizza sauce!
• Oregano – We like to add dried oregano to the passata with a pinch of salt and pepper, that's it. If you want you can skip the oregano.
• Mozzarella – Use fresh balls of mozzarella and not pre-shredded mozzarella which has less moisture (and flavour).
• Basil – sprinkle over some fresh basil once the focaccia pizza is cooked, don't use dried!

Visual walk-though of the recipe

Mix the ingredients – Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast) (photos 1 & 2).

Knead the dough – Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic (photos 3-7).

Let it proof – Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean damp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size (photos 8 & 9).

Turn your oven on – Pre-heat the oven to 480F/250C or as high as your oven will go.

Make the sauce – Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels set aside.

Shape the focaccia – Grease a large 17×11 inch baking tray with olive oil and place the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick (photos 10-12).

Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust (photos 13 & 14).

Add toppings and bake – Tear the mozzarella and place it all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting (photos 15 & 16).

Topping ideas

You can choose whatever toppings you like like regular pizza. We like to keep it simple with some anchovies and capers or a classic Margherita with fresh basil but the list is endless, check out our ideas below.

• Four cheese (top with any 4 cheeses you like or follow our quattro formaggi recipe)
• Ham and artichokes
• Salami, fennel seeds and red onion
• Cheesy potato topping (it's seriously so good)
• Prosciutto, mozzarella and fresh red chilli
• Mushrooms

Recipe tips and FAQs

• Use instant yeast – use instant or fast action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can add it straight to the flour. If it needs to be activated add it to the warm water 5 minutes before using.
• Proofing the dough – let the dough rise in warm but not hot place until tripled in size. Don't put it in direct sunlight.
• Kneading the dough – knead the dough for at least 10 minutes until it's smooth and elastic. This will ensure you have a light and fluffy dough.

Can we make this in advance?

You can leave the dough at room temperature for up to 8-10 hours. If you'd like to make it up to 24hours in advance then store it in the fridge.

What if we can't find passata, what else can we use?

Passata is known as pureed tomatoes in the US or sometimes crushed strained tomatoes. If you can't find any you can blitz good quality canned plum tomatoes in a blender then strain it through a sieve to remove the seeds. Alternatively, you can use our quick cooked tomato sauce recipe.

How long do leftovers last?

The focaccia pizza is best eaten the same day or the next day and can be reheated in a hot oven. Leftovers can be covered in foil or in a storage container and stored in the fridge.

Can we freeze it?

You can freeze leftovers, defrost completely then reheat in the oven until hot.

More good pizza recipes to try

• Quattro Formaggi Pizza (Four Cheese)
• Pizza Pinwheels with Prosciutto and Gorgonzola
• Anchovy Pizza with Capers (Pizza Napoli)
• Sicilian Pizza (Lo Sfincione)
• Basil Pesto Pizza with Mozzarella & Roasted Tomatoes
• Taleggio Mushroom Pizza

Ingredients

Makes 8 servings

For the dough

• 4 cups Italian Tipo 00 Flour ((500g))
• 4 tbsp olive oil plus extra for greasing
• 2 tsp instant or fast action yeast ((7g))
• 1 ⅓ cups + 1 tbsp warm water ((320ml))
• ½ tsp sugar
• ½ tsp sea salt flakes

For the topping

• 3/4 cup passata ((200g) aka tomato puree in the US)
• 2 balls fresh mozzarella ((250g/8.8oz))
• 1 tsp dried oregano
• Salt and pepper
• Small handful fresh basil

Equipment

• 17x11 inch baking tray (see notes)
• Plastic wrap or clean damp kitchen towel

Method

1. Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast).

2. Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic.

3. Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean samp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size.

4. Pre-heat the oven to 480F/250C or as high as your oven will go.

5. Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels, set aside.

6. Grease a large 17x11 inch baking tray with olive oil and tip the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick.

7. Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust.

8. Tear the mozzarella and place all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting.

9. Sprinkle with fresh basil and serve.

Kitchen notes

• Baking tray we used a 17x1 inch baking tray which is quite large, it doesn't matter the size of your tray varies by a few inches. Try to make sure your dough is about 1/2 inch thick before baking.
• Use instant yeast use instant or fast-action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can add it straight to the flour. If it needs to be activated add it to the warm water 5 minutes before using.
• Proofing the dough let the dough rise in a warm but not hot place until tripled in size. Don't put it in direct sunlight.
• Kneading the dough knead the dough for at least 10 minutes until it's smooth and elastic. This will ensure you have a light and fluffy dough.
• Leftovers and storage leftovers will keep well for 1-2 days and can be reheated in a hot oven. Store leftovers in a sealed container or wrapped tightly in the fridge.
• Freezing you can freeze it in suitable containers or bags. defrost it completely them reheat in a hot oven.