Focaccia Bread Pizza Recipe: Easy & Delicious! (Print Version)

Focaccia Bread Pizza Recipe is here! Learn how to make this easy & delicious dish with my personal tips, tricks, and a few kitchen oops moments.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Focaccia Dough Base

01 - 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
02 - 2 ¼ teaspoons (1 packet) active dry yeast
03 - 3 ½ cups (420g) all-purpose flour
04 - ¼ cup (60ml) extra virgin olive oil, plus more for drizzling
05 - 2 teaspoons fine sea salt

→ Flavorful Toppings

06 - ¾ cup marinara sauce
07 - 1 ½ cups (170g) shredded mozzarella cheese
08 - 1 cup (150g) cherry tomatoes, halved
09 - 1 tablespoon fresh rosemary, chopped

→ Finishing Touches

10 - ¼ teaspoon red pepper flakes (optional)
11 - 2 tablespoons grated Parmesan cheese

# Instructions:

01 - First things first, let's wake up that yeast! In a large bowl or the bowl of your stand mixer, combine the warm water and yeast. Give it a gentle stir. Let it sit for about 5-10 minutes until it gets foamy and smells a bit yeasty – that's how you know it's alive and ready to party! If it doesn't foam, your yeast might be old, and trust me, I've been there, it's a bummer. Just start over, it's worth it for a happy dough.
02 - Add the flour, olive oil, and salt to your yeast mixture. If you're using a stand mixer, attach the dough hook and mix on low speed for 5-7 minutes until the dough is smooth and elastic. If you're going old school by hand, knead it on a lightly floured surface for about 10 minutes. It'll be a bit sticky, but that's okay! I used to over-flour thinking it would help, but it just made my focaccia tough, oops. Embrace the stickiness a little!
03 - Lightly oil a clean bowl, place the dough in it, and turn it once to coat. Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 1-1.5 hours, or until it's doubled in size. This is where patience pays off, honestly! I always peek too much, but try not to. The smell of the yeast working its magic is just lovely.
04 - Generously drizzle olive oil onto a 9x13 inch baking sheet – don't be shy! Transfer the risen dough to the prepared pan. Gently stretch and press the dough to fill the pan, trying not to deflate it too much. Cover loosely with plastic wrap and let it rise again for another 30-45 minutes. This second rise is crucial for that airy, bubbly focaccia texture we're after for this pizza.
05 - Preheat your oven to 400°F (200°C). Remove the plastic wrap. With oiled fingertips, gently press dimples all over the surface of the dough. This is my favorite part! Drizzle with a little more olive oil, then spread your marinara sauce evenly over the dough, leaving a small border. Sprinkle with mozzarella, cherry tomatoes, and fresh rosemary. This is where the magic happens, visually and aromatically!
06 - Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. The kitchen will smell amazing, I promise! Once out of the oven, I like to sprinkle with a little extra sea salt, red pepper flakes (if using), and Parmesan cheese. Let it cool for a few minutes before slicing into squares. Trust me, waiting is the hardest part, but it helps the cheese set. This Focaccia Bread Pizza is best served warm!

# Notes:

01 - Don't rush the rise time for your focaccia dough; patience makes it airy and soft, I learned that the hard way!
02 - Leftover focaccia pizza is amazing, but store it covered at room temp for best texture, not the fridge unless you must.
03 - No fresh rosemary? Dried works, but use less, maybe a teaspoon. I've tried basil instead too, and it's a different vibe but still good!
04 - Serve warm with a side of extra marinara for dipping, or a simple green salad to cut through the richness. So good!

# Equipment Needed:

01 - Large mixing bowl
02 - measuring cups and spoons
03 - whisk
04 - stand mixer (optional)
05 - 9x13 inch baking sheet
06 - parchment paper
07 - plastic wrap
08 - olive oil mister (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 40g
Protein: 12g

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