Focaccia Pizza Recipe
This focaccia pizza recipe started as my go-to 5-hour dough, and over time, I realized it makes the most incredible pizza base I've ever made at home. Soft and airy on the inside, golden and crisp on the edges, and sturdy enough to hold all your favorite toppings without ever getting soggy.
Servings 2 Pizzas
Equipment
- 9x13 Ceramic Baking Dish
Ingredients
Focaccia Pizza Dough
- 4 cups all-purpose flour
- 1¾ cups warm water
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp sugar
- 2 tsp salt
- 5–6 tbsp olive oil
Pizza Toppings
- ½ to 3/4 cup red pizza sauce
- 6 oz fresh mozzarella
- 2 roma tomatoes sliced
- Fresh basil + pesto to finish
Instructions
- Mix warm water and sugar.
- Add yeast, wait 10 min until foamy.
- Stir in flour and salt until a shaggy dough forms. No kneading.
- Drizzle with 2 tbsp olive oil, cover, and rise 3 hours at room temp.
- Fold edges to center, cut dough in half.
- Press into a parchment-lined 9×13″ pan.
- Cover and rise 1 more hour.
- Preheat oven to 400°F.
- Drizzle with oil, press dimples with your fingers, bake 12 min.
- Add pizza toppings.
- Bake another 10–12 min until bubbly and golden.
- Cool 10 min, add fresh basil and pesto.
- Slice and serve.
Notes
Tip: Don’t skip the pre-bake in step 6 , it’s what keeps the crust crispy.
