Focaccia Pizza Recipe

focaccia pizza recipe

The Spruce Eats / Diana Rattray

Prep: 20 mins
Cook: 25 mins
Rest/Proof Time: 100 mins
Total: 2 hrs 25 mins
Servings: 6 servings
Yield: 1 pizza
Nutrition Facts (per serving)
481 Calories
25g Fat
49g Carbs
16g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 481
% Daily Value*
Total Fat 25g 31%
Saturated Fat 7g 36%
Cholesterol 30mg 10%
Sodium 703mg 31%
Total Carbohydrate 49g 18%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 16g
Vitamin C 4mg 20%
Calcium 224mg 17%
Iron 3mg 19%
Potassium 227mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This focaccia pizza is the perfect combination of Italian focaccia bread and toppings, and it takes just minutes to throw together. All you need is about 1 1/2 hours to let the dough rest and proof. There's minimal kneading required to develop the gluten, and the process is incredibly easy when using a stand mixer.

We've included some simple, great-tasting toppings, but feel free to create your pizza with your favorites. Add pepperoni or ground meat to your pizza, or add sliced olives and thinly sliced vegetables. The possibilities are endless, but you should plan on no more than 4 toppings in addition to the sauce and cheese. With a good balance of toppings, your focaccia pizza is hearty enough for dinner.


For the Focaccia:

  • 1 cup (224 grams) water

  • 1 teaspoon honey

  • 2 teaspoons dry yeast

  • 2 3/4 cups (344 grams) all purpose flour, divided

  • 1 teaspoon fine salt

  • 6 tablespoons olive oil, divided

For the Toppings:

  • 3/4 cup pizza sauce, or to taste, homemade or store-bought

  • 8 ounces fresh mozzarella cheese, sliced or ciliegine (balls)

  • Freshly ground black pepper, for garnish

  • 1/2 teaspoon crushed red pepper flakes, or to taste, optional

  • 2 teaspoons olive oil

  • 4 tablespoons freshly grated Parmesan cheese, for garnish, optional

  • 24 small basil leaves, or several large leaves cut into ribbons

Steps to Make It

  1. Gather the focaccia dough ingredients.

  2. In a stand mixer bowl, combine the warm water, honey, and yeast; let stand for 5 minutes.

  3. To the yeast mixture, add about 2 1/4 cups of the flour along with the salt and 2 tablespoons of olive oil—mix with your hands or a wooden spoon to make a shaggy dough. 

  4. Attach the dough hook to the mixer; add the remaining flour mixture and knead for 3 to 4 minutes. You may knead with floured hands on a lightly floured surface. The dough should be sticky, so try to avoid adding too much flour.

  5. Grease a large bowl with another 1 tablespoon of olive oil. Place the dough in the bowl and let it rise for 1 hour or until doubled in size.

  6. Meanwhile, set out and prepare your sauce and other toppings.

  7. Add the remaining 3 tablespoons of olive oil to a rimmed 10-by-15 or 9-by-13-inch sheet pan. 

  8. Place the dough in the pan and let it rest for 15 minutes—this will relax the dough, making it easier to handle. 

  9. Heat the oven to 450 F. Gently stretch the dough to fit in the pan. Cover it loosely and let it rise for 20 minutes longer. 

  10. Dimple the dough all over and bake for 10 minutes.

  11. Remove the partially baked focaccia to a rack and carefully top with about 3/4 cup of pizza sauce (or more, to taste). Spread the sauce to cover the focaccia and then top with fresh mozzarella cheese. Sprinkle with freshly ground black pepper and crushed red pepper flakes, if using.

  12. Return the focaccia to the oven and bake for about 10 to 15 minutes longer, or until the mozzarella cheese melts and the crust is golden brown.

  13. Remove the pizza to a rack. Drizzle the pizza with a few teaspoons of olive oil.

  14. Scatter the fresh basil over the pizza and sprinkle with the Parmesan cheese. Slice and serve immediately.


  • You can make this focaccia a day in advance and refrigerate it until you're ready to bake. After mixing and kneading, put the dough in a greased bowl, cover with plastic wrap, and refrigerate it. After 1 hour, punch it down. Re-cover the bowl and refrigerate it for up to 24 hours. Let the dough come to room temperature and proceed with the recipe.
  • If you have leftover pizza sauce, freeze it in a freezer container—use it to make another pizza, as a dip, or use it to flavor soups, meatloaf, burgers, and other recipes.

Recipe Variations

Use your favorite combination of toppings, but try to keep the number of toppings—not including the sauce and cheese—down to no more than 4. Too many toppings make a pizza heavy and take longer to bake. Here are some popular combinations:

  • Pepperoni, peppers, mushrooms, and sliced olives.
  • Hawaiian style: pineapple and ham.
  • Sausage and spinach or kale.
  • Artichoke, mushrooms, and olives.
  • Ground beef, bell peppers, and red onions.
  • Four cheese: mozzarella, provolone, Parmesan, and blue cheese or gorgonzola.
  • A white pizza using alfredo sauce in place of the pizza sauce, topped with cheese of your choice and marinated artichokes.

How to Store Focaccia Pizza

  • Refrigerate leftover cooled focaccia pizza in a covered container or wrapped in foil and eat within 2 days.
  • To freeze focaccia pizza, wrap slices in plastic wrap and then foil and freeze for up to 2 months.
  • To reheat the pizza, place a foil-lined baking pan in the oven and preheat to 375. Place the leftover pizza in the hot cast iron pan and cook for about 10 minutes, or until hot. Add a few minutes if the pizza is frozen.

Is focaccia a type of pizza?

Focaccia is similar to pizza in that it is a yeasted dough with toppings. Pizza dough is typically made with yeast, water, and flour, while focaccia dough includes olive oil. Pizza is made with less yeast, resulting in a flatter, more flexible crust. More yeast in focaccia dough makes for a thicker bread.

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