Why you'll love my Focaccia Pizza recipe
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers.
Perfect for any occasion
Bread is at the center of every meal. It’s perfect for all occasions.
Ingredients and substitutions
DeLallo 00 flour: Also known as double zero flour. This flour is made in Italy with 100% Italian durum wheat that has been milled and sifted for a superfine text finely milled and lower in protein. It gives a soft Neapolitan-style crust. Read more about the different types of flour here.
Bread flour: Higher in protein, which develops more gluten and produces a crust that’s more chewier and strong.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise.
Yeast: This simple focaccia pizza recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Mozzarella: Mozzarella is mild in flavor with a subtle tang. It’s the preferred cheese for homemade pizza because of its gooey and stretchy texture when melted.
Sauce: This triple sauce combination is irresistible.
For the rest of the ingredients, please see the recipe index card below!
Sample schedule
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, place in the fridge, cover with plastic wrap.
- Refrigerate for as little as 2 hours to as long as overnight.
- After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions.
- Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, cover the bowl with plastic wrap and tea towel.
- Leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
How to fold the dough after the first rise
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Pour dough into pan
Release the dough from the bowl into the prepared 9″x11″ pan.
Fold in thirds
To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Turn 180 degrees
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for more extended photos and instructions.
Flip seam side down
Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
How to make Focaccia Pizza
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Stretch and folds
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for more extended photos and instructions.
First rise
Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
Transfer to the pan
Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.
Second rise
Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, make the garlic herb sauce.
Bake
Use your fingertips to dimple the surface of the focaccia dough. Lots of bubbles should emerge! Bake for 22 minutes, remove from the oven, add thinly sliced mozzarella and bake for an additional 5 minutes. Remove from the oven, add the sauces on top of the cheese, alternating between each sauce. Bake for 5-7 minutes until bubbly.
Frequently Asked Questions about Focaccia
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up your water from the recipe until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. Then, add to the flour and continue with the recipe.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour without a scale
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
How to measure flour with a scale
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
Expert tips for making Focaccia
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure.
What is a Danish dough hook?
A Danish dough hook is a uniquely designed whisk that helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread.
Two types of stretches
Stretch and fold method
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Can I use all-purpose flour instead of bread flour or 00 flour?
The combination of bread flour and 00 flour gives better structure and chewiness. If using all-purpose flour, substitute with half the amount of bread flour for best results.
How to reheat focaccia
Sprinkle the focaccia lightly with water. Cover loosely with foil and heat at 350° for 8-10 minutes in the oven. Check frequently for desired level of crispiness.
How to store leftover focaccia
Because Focaccia pizza has perishable toppings, try to consume same day. The refrigerator environment is very drying. But if you do have leftovers, store in the fridge and revive in the oven for 5-10 minutes until toasted.
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Focaccia Pizza
Ingredients
- 200 g 00 flour
- 200 g bread flour
- 450 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon olive oil
- 2 teaspoons sea salt
- 2 teaspoons instant yeast
For the toppings:
- 1/2 cup pesto
- 1 cup vodka sauce
- 1 cup marinara sauce
- 2 cups shredded mozzarella
Instructions
Make the dough
- To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Stretch and folds
- For this recipe, I have adapted two types of stretches - the stretch and fold method and the coil method. See below for more extended photos and instructions.Stretch and fold method1. Wet your hands so the dough doesn't stick to you.2. Grab one side of the dough and stretch it gently but not to the point of tearing.3. Fold it over the center of the dough.4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you've completed all four sides.5. Cover and rest for 10 minutes. Coil method1. Wet your hands so the dough doesn't stick to you.2. Loosen the dough gently around the edges of the bowl.3. Lift the dough from the middle with both hands until the ends hang down.4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil. 5. Turn the bowl 90 degrees and repeat again.6. Cover and rest for 10 minutes. Repeat three times.
First rise
- Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
Transfer to the pan
- Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.
Second rise
- Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, make the garlic herb sauce.
Bake
- Use your fingertips to dimple the surface of the focaccia dough. Lots of bubbles should emerge! Bake for 22 minutes, remove from the oven, add thinly sliced mozzarella and bake for an additional 5 minutes. Remove from the oven, add the sauces on top of the cheese, alternating between each sauce. Bake for 5-7 minutes until bubbly.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
