Focaccia Pizza Recipe Dough Made Easy
Focaccia pizza is the perfect choice for a thick, fluffy, and flavor-packed homemade pizza. With an easy overnight dough, it transforms into a beautifully airy, deep-dish crust that’s crispy on the outside and pillowy inside. Once you try it, this recipe is bound to become your go-to favorite—not just monthly, but probably every week!
Focaccia pizza has earned a special spot in my heart, right alongside every other kind of pizza—because let’s be real, there’s no such thing as bad pizza. Whether it’s a frozen cauliflower crust tossed in the oven for a cozy night of binge-watching Scandal, or a homemade version crafted from scratch, I’m here for all of it. That said, there is a difference between good and great pizza. Truly great pizza usually comes straight from a place like Pizza Delicious in New Orleans or a wood-fired oven joint with Lambrusco on the wine list—not always from your own kitchen… unless, of course, you’re making a killer focaccia pizza.
Focaccia pizza completely changed the way I think about homemade pizza. For the longest time, achieving that pizzeria-quality flavor at home felt impossible—until I started layering my favorite toppings over freshly baked focaccia dough. If you haven’t met focaccia yet, it’s time to get introduced. This Italian classic is one of the simplest and most satisfying breads to make from scratch. Lightly crispy on the outside and soft on the inside, focaccia is a yeast-risen flatbread generously infused with olive oil. The dough is low-effort and delightfully tactile—just a quick finger-dimple before baking. What makes it so special, and the perfect base for focaccia pizza, is its irresistible bounce: sturdy enough to hold toppings, yet soft enough to feel indulgent with every bite.
Focaccia pizza made with this overnight dough is a game-changer for homemade pizza lovers. Instead of trying to imitate traditional pizza crust or a blazing wood-fired oven, it celebrates what it is—pillowy, golden focaccia loaded with all your favorite toppings. No stressing over dough stretching or fancy techniques—just pure comfort food baked to perfection.
Just a heads-up: this focaccia pizza is wildly addictive. Once you taste it, it’s bound to become a cold-weather favorite. So prep your appetite… and maybe send out a few invites—sharing is optional but highly recommended.
Ingredients for Homemade Focaccia Pizza
To make a delicious and easy focaccia pizza at home, you’ll need a few simple pantry staples and your favorite toppings. Here’s what to gather:
- All-purpose flour – Bread flour also works well if you prefer a chewier texture.
- Active dry yeast – Essential for that airy, fluffy focaccia base.
- Fine sea salt or kosher salt – Adds flavor and balances the dough.
- Warm water – Helps activate the yeast and hydrate the dough.
- Extra-virgin olive oil – A must for authentic focaccia flavor and that golden crust.
- Mozzarella cheese – For best melt and flavor, grate it fresh from a block.
- Thick-cut pepperoni – Adds a rich, savory bite, but any style works.
- Pizza sauce – Store-bought like RAO’s works great, or use your favorite brand.
- Ricotta cheese (optional) – Adds creamy, cheesy dollops to every slice.
- Dried oregano, crushed red pepper flakes, and sea salt – For seasoning and a final flavor boost.
Optional Toppings
Roasted garlic, caramelized onions, browned sausage, fresh basil, roasted tomatoes, pesto, or fresh mozzarella—mix and match to suit your taste!
One of the greatest perks of making focaccia pizza—aside from devouring it—is how effortlessly the dough comes together. It’s the kind of recipe you can start in minutes, even during your nighttime routine. A quick mix before bed, and by the next day, you’ll have dough that bakes into a golden, airy pizza base worthy of a chef’s kiss.
To get started, combine the flour, active dry yeast, and salt in a large mixing bowl. In a separate container, mix the warm water, olive oil, and a touch of honey. Pour the wet mixture into the dry ingredients and stir with a wooden spoon or a sturdy rubber spatula until the dough becomes very soft and sticky.
For best results, use a kitchen scale and measure your ingredients in grams—this ensures precision and makes the process faster and more consistent.
Once mixed, cover the bowl tightly with plastic wrap and let the dough sit at room temperature for about 30 minutes. After that, transfer it to the refrigerator to ferment slowly overnight—anywhere from 12 to 48 hours—to develop flavor and structure. It’s low-effort, high-reward pizza magic.
After resting overnight in the fridge, your focaccia pizza dough will become beautifully airy, fluffy, and full of bubbles. The cold fermentation helps build gluten structure while enhancing flavor and texture. Though the dough will still feel soft and slightly loose, it’s exactly what you want—it bakes into the perfect thick and chewy pizza bread.
To bake this delicious pizza, use a 9×13-inch cake pan—ideal for creating a generous deep-dish style pizza. Before adding the dough, coat the bottom of the pan with 3 to 4 tablespoons of olive oil, enough to create a shallow pool that crisps the bottom crust while baking.
Gently transfer the focaccia pizza dough into the pan and flip it once to coat it fully in oil. There’s no need to stretch it to the corners just yet. Simply cover the pan with plastic wrap and let the dough rest at room temperature for 30 to 45 minutes, allowing it to rise a bit more before baking.
Once your focaccia pizza dough has fully risen, rested, and come to room temperature after its cold ferment, it’s time to prep it for baking. Lightly coat your fingertips with olive oil and press deep dimples across the surface of the pizza dough, stretching it gently to fill the entire 9×13-inch pan from edge to edge. This classic dimpled texture is key to that signature focaccia pizza crust—crispy on the bottom, soft and airy inside. Finish by sprinkling a thin, even layer of shredded mozzarella cheese over the top, laying the foundation for a cheesy, flavorful pizza masterpiece.
Spoon your favorite pizza sauce over the mozzarella-covered focaccia pizza dough, then gently spread it with the back of a spoon. Don’t worry about making the sauce perfectly even—keeping some areas lighter helps maintain those beautiful air pockets in the dough. In fact, uneven sauce patches add character and flavor depth. Nestle slices of pepperoni into the dough for a cozy, rustic touch, then top it all off with another hearty layer of shredded mozzarella cheese. This final layer seals in the toppings and gives your pizza dough that irresistibly melty, golden finish.
For an extra layer of indulgence, add small spoonfuls of seasoned ricotta cheese across the top of your focaccia pizza before baking. These creamy pockets melt into the other cheeses, adding richness to every bite. While optional, it’s a simple upgrade that takes your homemade focaccia pizza to the next level—because who would say no to more cheese?
Place the pan on the center rack of a preheated oven and bake for about 25 to 30 minutes, or until the crust is golden and the cheese is bubbly. It’s the perfect window of time to toss together a fresh green salad to round out your focaccia pizza feast.
When your focaccia pizza comes out of the oven, it’s everything you’ve been craving—golden, bubbly, and beautifully caramelized. The dough will have puffed up to fill the pan, creating that signature thick, airy crust. The tomato sauce intensifies in flavor as it bakes, the mozzarella becomes perfectly melty and stretchy, and the ricotta settles into creamy pockets of deliciousness. Every bite is a savory triumph—and the best part? This homemade focaccia pizza masterpiece is all yours.
Let your focaccia pizza rest for a few minutes after baking to cool slightly and set. Carefully lift the entire slab from the pan and transfer it to a cutting board. Slice into thick, hearty squares—but fair warning, it’s hard to resist diving in before it even hits the table. For an extra flavor boost, top with freshly grated Parmesan cheese, or get bold with toppings like candied jalapeños and pickled red onions—my personal favorite combo.
This focaccia pizza is next-level delicious. You might want to keep this recipe within arm’s reach—pin it to your fridge or tape it inside a kitchen cabinet. You’ll be coming back to it again and again.
Focaccia Pizza
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, yeast, and salt.
- In another bowl, mix warm water, olive oil, and honey. Add to dry ingredients and stir until a sticky dough forms.
- Cover the bowl with plastic wrap and let it rest for 30 minutes at room temperature. Then refrigerate for 12–48 hours.
- Grease a 9×13-inch baking pan with 3–4 tablespoons of olive oil. Transfer the dough into the pan, flip once to coat in oil, and let rise uncovered at room temp for 30–45 minutes.
- Preheat oven to 450°F (230°C).
- Dimple the dough with oiled fingers, stretching it gently to all corners.
- Sprinkle a light layer of mozzarella cheese. Spoon pizza sauce on top and spread gently.
- Add pepperoni and ricotta if using. Top with remaining cheese and seasonings.
- Bake for 25–30 minutes until golden and bubbly.
- Let cool slightly before slicing and serving. Enjoy!
Notes
- Measuring in grams using a kitchen scale improves accuracy.
- Dough can be made ahead and kept in the fridge for up to 48 hours.
- Reheat leftovers in a toaster oven or skillet for a crispy bite.
- For gluten-free: substitute a high-quality GF flour blend.
❓ Frequently Asked Questions About Focaccia Pizza
1. What is focaccia pizza?
Focaccia pizza is a variation of traditional pizza made with focaccia dough as the base. It’s thicker, fluffier, and more bread-like than classic pizza crust, offering a crisp bottom, airy interior, and rich olive oil flavor. Toppings are added just like with regular pizza—sauce, cheese, meats, and veggies.
2. Can I use store-bought focaccia to make focaccia pizza?
Yes, you can use pre-made focaccia as a shortcut, but homemade focaccia dough gives you the best texture and flavor. An overnight rise adds depth and allows the dough to develop that signature bubbly, chewy crust.
3. What’s the difference between focaccia pizza and regular pizza?
The main difference is the dough. Focaccia pizza uses a higher-hydration dough, often enriched with olive oil, resulting in a thicker, fluffier crust compared to the thinner, crisper crust of traditional pizza. It’s baked in a pan instead of directly on a stone or oven rack.
4. Do I need a special pan to make focaccia pizza?
Not at all! A standard 9×13-inch cake pan or baking dish works perfectly. Just make sure to coat it well with olive oil to get that crispy, golden bottom crust.
5. How long should I let focaccia pizza dough rise?
Let the dough rise at room temperature for about 30 minutes after mixing, then refrigerate it for 12 to 48 hours. This slow fermentation improves both the flavor and texture of your focaccia pizza.
6. Can I freeze focaccia pizza dough?
Yes! After the initial rise, you can freeze the dough in an airtight container or zip-top bag. Let it thaw in the refrigerator overnight before using, then bring it to room temperature before baking.
7. What toppings go best with focaccia pizza?
The options are endless! Classic choices include mozzarella, pizza sauce, pepperoni, and ricotta. You can also try caramelized onions, roasted garlic, sausage, pesto, sun-dried tomatoes, or even sweet-and-spicy toppings like candied jalapeños.
8. Why is olive oil so important in focaccia pizza?
Olive oil adds rich flavor, enhances the dough’s texture, and helps achieve a crispy bottom crust. It also prevents sticking in the pan and gives the top a beautiful golden sheen.
9. How do I store leftover focaccia pizza?
Wrap leftover slices in foil or place them in an airtight container. Store in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to revive the crispiness.
10. Can I make focaccia pizza gluten-free?
Yes, but you’ll need to use a high-quality gluten-free flour blend designed for bread or pizza. The texture may be different, but it can still be delicious with the right adjustments.