Focaccia Pizza Recipe
Golden, airy focaccia turned into the ultimate homemade pizza—crisp on the edges, soft inside, and topped two ways: classic tomato-pepperoni and creamy pesto-mortadella. Perfect for sharing, pizza night, or anytime you want to impress without the fuss.
Servings: 2 pizzas
Equipment
- 2 half sheet pan 18 by 13 inches
Ingredients
Dough Ingredients
- 3½ cups type 0 flour at least 12% protein
- 2½ cups water
- 1 tsp dry yeast
- 1½ tsp salt
- 2 tbsp olive oil
- semolina flour for dustin
Tomato Base Pizza Toppings
- 2 tbsp olive oil for brushing dough
- 1 cup tomato sauce
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 35 slices pepperoni
Pesto Base Toppings
- 2 tbsp olive oil for brushing dough
- 1 cup basil pesto
- 2 cups mozzarella
- ½ cup emmental
- ¼ cup provolone
- 15 cherry tomatoes halved
- 12 slices mortadella
Instructions
- Using only ¾ of the water, mix in the yeast until dissolved. Add the flour and mix until the dough starts to come together.
- Add salt with the remaining water, then knead. Gradually drizzle in olive oil and knead until smooth.
- Cover and let rest. Every 15 minutes, perform stretch-and-folds. Let rise until doubled in volume
- Divide dough into 2 equal portions (about 660 g each). Roll each portion on semolina flour and place onto 2 greased half sheet pans (18 x 13 inches). Let rise again until doubled.
- Preheat oven to 480°F (250°C). Bake bases on the bottom rack for 6–7 minutes.
For the Tomato Base Pizza
- Brush dough with olive oil, spread with tomato sauce, and top with mozzarella, Emmental, provolone, and pepperoni.
For the Pesto Base Pizza
- Brush dough with olive oil, spread with basil pesto, and top with mozzarella, Emmental, provolone, cherry tomatoes, and mortadella.
Baking
- Return topped pizzas to the middle of the oven. Bake for another 6 minutes, or until cheese is bubbling and golden.
Notes
Tips For The Perfect Focaccia Pizza.
Because the best focaccia pizzas are all about the details.
- Hydration is key: The dough should feel slightly sticky but elastic — that’s what gives focaccia its signature airy crumb and crisp crust.
- Don’t skip the rest: Each rise builds structure and flavor, so be patient and let the dough double properly.
- Precook for perfection: Prebaking the bases helps lock in that golden crunch and prevents soggy centers once you add toppings.
- Toppings tip: Both versions bake beautifully, but switch it up — try prosciutto on the pesto or roasted veggies on the tomato base.
- Storage magic: Leftovers? Reheat slices in a hot oven for 3–4 minutes to bring back that just-baked crispness.
Nutrition
Calories: 2581kcal | Carbohydrates: 33g | Protein: 108g | Fat: 225g | Saturated Fat: 79g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 81g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 7161mg | Potassium: 1190mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6206IU | Vitamin C: 38mg | Calcium: 2244mg | Iron: 6mg