Focaccia pizza makes a unique, comforting pizza: it’s fluffy, packed with flavor and really easy to make with a no-knead recipe.

I use the Bon Appetit Mag Recipe for no-knead focaccia, then add sauce, cheese and my favorite toppings for a super tasty pizza. It will be hard to resist waiting for this one to cool when it’s fresh out of the oven!

Cheese pull on a focaccia pizza.

🌟Why you’ll love this recipe

  • Focaccia works as a pizza base because it’s just the right amount of soft dough and a crispy exterior. Plus, it holds its shape when you add a lot of toppings.
  • Unlike regular pizza dough, focaccia has more yeast. Also, the honey helps activate the yeast, making it wonderfully fluffy. The fluffy base of focaccia makes a wonderful pizza experinece.
  • You can make this recipe in a 9×13 baking dish for a thicker focaccia pizza, or a 1/2 baking sheet for a thinner focaccia pizza. Choose your own preference. We tend to switch back and forth.
  • This recipe uses the Bon Appetit Magazine No-Knead Focaccia recipe which has been made successfully thousands of times. It’s a great recipe, and all we are doing here is converting it into a pizza.

👩‍🍳How to Make This Recipe

Activated yeast in a large glass bowl.
  • Mix together the 1 1/4 oz. yeast, 2 teaspoons honey, and 2 1/2 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn’t foamy, check the expiration of your yeast and start over.
Before and after of dough rising in a square based plastic container with lid.
  • Add the 625 grams flour and 1 tablespoon sea salt. Mix until no dry streaks remain. Pour 4 tablespoons of olive oil into a large or container bowl that you can fit in your refrigerator. Transfer the dough to this bowl and toss with your hands or a rubber spatula to cover in the olive oil. Let it rise for 3-4 hours until doubled in size.
  • Take the dough and fold the outsides into the center four times. You can use two forks, one in each hand. Watch the recipe with video here.
  • Butter your baking dish or baking sheet. Pour 1 tablespoon of oil in the center. Then, pour the dough into the center of the pan. Let it rise 1.5 to 4 hours, until doubled in size.
Focaccia dough in baking sheets.
  • With the rack in the center of the oven, preheat to 450F.
  • Oil your hands and dimple the dough all over with the tips of your fingers. See photos below.
  • Drizzle with 1 tablespoon of olive oil sprinkle with sea salt, and bake until puffed and golden brown, 18-25 minutes.
Toppings on par-baked focaccia.
  • Remove from the oven, add the pizza sauce, toppings, and mozzarella. Bake for an additional 10 minutes until the cheese bubbles and begins to brown.
Slice of thick focaccia pizza.
  • Let cool for 10 minutes before slicing and serving.

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Cheese pull on pizza.
Author: Candice Walker

Focaccia Pizza

5 from 8 votes
Print Recipe Save
Focaccia pizza makes a unique, comforting pizza: it’s fluffy, packed with flavor and really easy to make with a no-knead recipe.
Prep Time15 minutes
Cook Time30 minutes
Resting Time5 hours
Total Time5 hours 45 minutes
Course: Main Course
Cuisine: American, Italian
Diet: Kosher, Vegetarian
Servings: 4
Calories: 1176kcal

Equipment

Ingredients

  • 1 1/4 oz. active dry yeast 2 1/4 tsp
  • 2 tsp honey
  • 2 1/2 cups lukewarm water
  • 625 g all-purpose flour 5 cups
  • 1 tbsp sea salt
  • 6 tbsp olive oil divided
  • 4 tbsp unsalted butter plus more to grease the pan
  • 15 oz. pizza sauce
  • 12-16 oz. mozarella depends on if you choose a 9×13 or half baking sheet.
  • other toppings like jalapeño, mushrooms, basil, garlic, etc.

Instructions

Focaccia

  • Mix together the 1 1/4 oz. yeast, 2 teaspoons honey, and 2 1/2 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn't foamy, check the expiration of your yeast and start over.
  • Add the 625 grams flour and 1 tablespoon sea salt. Mix until no dry streaks remain.
  • Pour 4 tablespoons of olive oil into a large or container bowl that you can fit in your refrigerator. Transfer the dough to this bowl and toss with your hands or a rubber spatula to cover in the olive oil. Let it rise for 3-4 hours until doubled in size.
  • Take the dough and fold the outsides into the center four times. You can use two forks, one in each hand.
  • Butter your baking dish or baking sheet. Pour 1 tablespoon of oil in the center. Then, pour the dough into the center of the pan. Let it rise 1.5 to 4 hours, until doubled in size.

Focaccia Pizza

  • With the rack in the center of the oven, preheat to 450F.
  • Oil your hands and dimple the dough all over with the tips of your fingers. See photos in post.
  • Drizzle with 1 tablespoon of olive oil sprinkle with sea salt, and bake until puffed and golden brown, 18-25 minutes.
  • Remove from the oven, add the pizza sauce, toppings, and mozzarella. Bake for an additional 10 minutes until the cheese bubbles and begins to brown.
  • Let cool for 10 minutes before slicing and serving.

Video

Notes

This recipe uses the Bon Appetit Magazine No-Knead Focaccia recipe which has been made successfully thousands of times. It’s a great recipe, and all we are doing here is converting it into a pizza.

Nutrition

Calories: 1176kcal | Carbohydrates: 133g | Protein: 40g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 98mg | Sodium: 2852mg | Potassium: 668mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1390IU | Vitamin C: 7mg | Calcium: 477mg | Iron: 9mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

14 Comments

  1. 5 stars
    I love both focaccia bread and pizza and appreciate the way they’re combined so uniquely in this recipe. Was super tasty!

    Reply

  2. 5 stars
    This recipe reminded me how bad I love a homemade pizza… Really can’t wait for the next weekend now to make this again! 🙂

    Reply

  3. 5 stars
    I’ve never met a pizza I didn’t love but yours goes beyond the pale. I’ve never made my dough using focaccia because we like our pizza on the thin and crispy side. Friday night, our pizza night, I decided to make your version and it was a huge success. One grandson begged for the left overs — there was one piece left. Anyway, we will be making this again soon.

    Reply

  4. 5 stars
    Looks at that cheese! I’m drooling! I’d never made focaccia as a pizza but don’t want it any other way now!

    Reply

  5. 5 stars
    I love focaccia but have not had it since I got married in Italy 3 years ago. I’ve never thought of using it for a pizza base, but my husband and I were long overdue a pizza night. Will make again.

    Reply

  6. 5 stars
    Focaccia makes a wonderful pizza base! Who knew?! I’m absolutely drooling over that first cheese pull photo and all I want is to make it again and have a giant slice right now.

    Reply

  7. 5 stars
    OMG the pizza lover in me wants to grab this right off the screen or even just make it again right now. Look at that cheese!!! Give me a glass of wine and call this dinner any night.

    Reply
5 from 8 votes (1 rating without comment)

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