Focaccia Pizza
This easy focaccia bread pizza combines fluffy, golden focaccia with your favorite toppings—no rolling needed! Bake, top, and enjoy!
Equipment
- 9x13 metal baking dish
Ingredients
- 2 1/4 cups Warm Water
- 2 1/2 tsp Active Dry Yeast
- 1 tsp Granulated Sugar
- 1 1/2 tbsp Kosher Salt
- 2 tbsp Olive Oil , (additional for the pan and your hands for pressing the dough)
- 1 tbsp Italian Seasoning
- 4 3/4 cups Bread Flour
Toppings
- 12 oz Pizza Sauce
- 3-4 tbsp Pesto, (optional but recommended)
- 2 cups Mozzarella, (shredded)
- 1 cup Parmesan, (shredded)
- 2 tsp Italian Seasoning
- 1-2 tsp Garlic Powder
- Pepperoni, (as much as you'd like)
Instructions
- In a large bowl, whisk together lukewarm water, active dry yeast, and granulated sugar. Let stand to allow the yeast mixture to become bubbly and frothy.
- Add kosher salt, 2 tablespoons olive oil, Italian seasoning, and bread flour to the yeast mixture. Use your hands or a wooden spoon to mix together until fully incorporated and a sticky dough forms. Cover with a kitchen towel and let rest until dough is very bubbly and risen, 1 hour.
- Slightly punch down the focaccia dough. Stretch one side of dough upward and fold over to the opposite side of dough. Rotate the bowl. Repeat the folds.
- Cover the dough again and let it rest for 30 minutes. Repeat the folding process 3 times, rotating the bowl between each time. After the final fold, cover with plastic wrap and let the dough rise in the refrigerator for 4 hours. Punch down the dough again. Repeat the folding process one last time. Return dough to the refrigerator and cover again. Let the dough rest / cold ferment for at least 8 hours or up to overnight.
- When you’re ready to bake, remove dough from the refrigerator and line a 9x13 baking dish with parchment paper. Drizzle about 3 tbsp olive oil all over the paper and edges of the pan. Place the dough into the pan, gently pressing to fit the size of the pan. Cover with a damp tea towel and let rest at room temperature (preferably a warm place) for 2 hours.
- Preheat the oven to 400°F (200 C). Cover your hands in olive oil and press your fingertips into dough to create dimples or indentations at 1-inch intervals. Pour pizza sauce and pesto on top of the dough and gently dimple into the dough with your fingers. This creates pockets on sauce in the every bite!
- Then sprinkle mozzarella cheese and parmesan cheeses, Italian seasoning, garlic powder, and pepperoni on top. Bake in the preheated oven for 35 to 40 minutes. Season with flaked salt and fresh basil before serving.
Notes
Don't be afraid to load up on the cheese! Extra cheese is always a good thing, but really is key to getting that epic cheese pull here!
Be Generous with the olive oil – Coat the pan and drizzle on top for a crispy, golden crust.
Let the dough ferment in the fridge - this slows the yeast activity, allowing the dough to develop deeper flavor and a better texture. When you get those rave reviews, it'll all be worth it!
Avoid baking with glass pans - for one, they can shatter and secondly, they take a long time to heat up and then hold onto the heat causing the bread to have a burnt bottom and be overcooked/burnt. I speak from experience, trust me on this one.
Use a kitchen scale to measure your ingredients - I'm not saying this for my health, it truly makes a difference. If you must use a measuring cup, be sure to fluff your flour and spoon it into the cup as opposed to scooping the flour straight out of the bag.
Nutrition
Calories: 301kcal, Carbohydrates: 42g, Protein: 10g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Cholesterol: 21mg, Sodium: 1293mg, Potassium: 125mg, Fiber: 2g, Sugar: 2g, Vitamin A: 402IU, Vitamin C: 2mg, Calcium: 216mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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