Make a delicious focaccia pizza from scratch: soft, pillowy focaccia dough topped with a simple no-cook tomato sauce, torn fresh mozzarella and basil. This versatile recipe is an ideal base for any toppings you prefer and works well as a snack, lunch or relaxed dinner.
While living in Italy, a large slice of focaccia pizza was one of my favourite treats. The interior is light and fluffy with a crisp, golden crust and simple toppings of tomato and mozzarella. It resembles Pizza al Taglio but uses a slightly different dough that yields a thicker, softer base.
Local bakeries often keep toppings simple: anchovies and capers, classic Margherita, mushrooms, or ham and artichokes. Use this recipe as a foundation for whatever combinations you enjoy. You can also use an easy no-knead focaccia dough if you prefer.
Below you’ll find ingredient notes, a visual step-by-step overview, topping suggestions, tips and FAQs, and the full recipe with instructions and timings. Buon appetito!
Table of Contents
- Ingredient notes
- Visual walk-through of the recipe
- Topping ideas
- Recipe tips and FAQs
- More pizza recipes to try
- Full recipe
Ingredient notes
The photo below shows the ingredients used and some important tips to get the best results.
- Flour – Italian Tipo 00 flour gives the best texture for pizza and focaccia. If you can’t find 00 flour, all-purpose flour will work.
- Yeast – use instant or fast-action yeast so you can add it directly to the flour. If your yeast requires activation, dissolve it in the warm water first according to the packet instructions.
- Olive oil – extra virgin olive oil gives the best flavour. You’ll use some in the dough and to grease the baking tray.
- Sugar and salt – a pinch of sugar feeds the yeast; salt adds flavour.
- Passata – pureed uncooked tomatoes without added garlic or herbs. It makes an ideal, simple pizza sauce.
- Oregano – dried oregano adds classic flavour to the passata, but you can omit it if you prefer.
- Mozzarella – use fresh mozzarella balls, not pre-shredded cheese, for better moisture and flavour.
- Basil – finish with fresh basil after baking; dried basil is not a substitute here.
Visual walk-through of the recipe
Mix the ingredients – In a large bowl combine flour, sugar, salt and instant yeast. Make a well, add warm water and olive oil (or activate yeast in the water first if required).
Knead the dough – Stir until a rough dough forms, then turn it onto a work surface and knead for about 10 minutes until smooth and elastic. The dough should feel soft and slightly tacky.
Proof the dough – Lightly oil a large bowl, place the dough inside and brush the top with oil. Cover with plastic wrap or a clean damp towel and let rise in a warm, draft-free spot for 3–4 hours or until roughly tripled in size.
Preheat the oven – Set the oven as hot as it will go, ideally around 480°F / 250°C.
Prepare the sauce – Combine passata with dried oregano and a pinch of salt and pepper. Drain and pat the mozzarella dry.
Shape the focaccia – Oil a large 17×11 inch baking tray. Transfer the dough to the tray and press it out with your hands into a rectangle about 1/2 inch thick to fit the tray.
Use your fingertips to make dimples across the dough. Spread the passata over the surface, leaving about a 1/2 inch border around the edges.
Add toppings and bake – Tear the mozzarella and scatter it over the tomato. Bake in the very hot oven for 15–20 minutes until the crust is lightly golden and the cheese is melted. Allow the focaccia pizza to rest 5 minutes before cutting.
Topping ideas
This focaccia pizza is versatile—treat it like any pizza and choose your favourites. Here are some ideas:
- Quattro formaggi (four cheeses)
- Ham and artichokes
- Salami with fennel seeds and red onion
- Cheesy potato topping for a comforting twist
- Prosciutto, mozzarella and fresh red chilli
- Sauteed mushrooms with a sprinkle of parsley
Recipe tips and FAQs
- Use instant yeast whenever possible. If your yeast requires activation, dissolve it in warm water and wait the instructed time before adding to the flour.
- Proofing should be done in a warm, draft-free environment until the dough has roughly tripled in size; avoid direct sunlight.
- Kneading for about 10 minutes develops gluten and gives a light, airy crumb.
Yes. The dough can be left at room temperature for 8–10 hours. For up to 24 hours, store the dough in the refrigerator.
Passata is pureed tomatoes. If unavailable, blend canned plum tomatoes and strain to remove seeds, or use a simple cooked tomato sauce.
Focaccia pizza is best the same day or the next day. Store leftovers covered in the fridge and reheat in a hot oven.
Yes. Freeze cooled leftovers in suitable containers. Defrost completely before reheating in the oven.
More pizza recipes to try
- Quattro Formaggi Pizza (Four Cheese)
- Pizza Pinwheels with Prosciutto and Gorgonzola
- Anchovy Pizza with Capers (Pizza Napoli)
- Sicilian Pizza (Lo Sfincione)
- Basil Pesto Pizza with Mozzarella & Roasted Tomatoes
- Taleggio Mushroom Pizza
If you try this focaccia pizza or any other recipe, consider rating it and sharing your experience in the comments. I love hearing how your baking turns out!
Step By Step Photos Above
Most recipes include photos, helpful tips and sometimes video to guide you through the process.
Focaccia Pizza
By Emily
Equipment
- 17×11 inch baking tray (or similar)
- Plastic wrap or clean damp kitchen towel
Ingredients
For the dough
- 4 cups (500g) Italian Tipo 00 flour
- 4 tbsp olive oil plus extra for greasing
- 2 tsp (7g) instant or fast-action yeast
- 1 1/3 cups + 1 tbsp (320ml) warm water
- 1/2 tsp sugar
- 1/2 tsp sea salt flakes
For the topping
- 3/4 cup (200g) passata
- 2 balls fresh mozzarella (about 250g)
- 1 tsp dried oregano
- Salt and pepper, to taste
- Small handful fresh basil, to finish
Instructions
- Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well, add the warm water and olive oil (or activate yeast in water first if required).
- Mix with a spatula until a rough dough forms, then turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
- Lightly grease a large bowl with olive oil, place the dough inside and brush the top with oil. Cover and let rise in a warm, draft-free place for 3–4 hours until roughly tripled in size.
- Preheat the oven to 480°F / 250°C, or as high as your oven allows.
- Mix the passata with oregano, salt and pepper in a small bowl. Drain and pat the mozzarella dry.
- Grease a 17×11 inch baking tray. Transfer the dough to the tray and press it out into a rectangle about 1/2 inch thick.
- Make dimples across the dough with your fingertips. Spread the passata evenly, leaving a small border around the edge.
- Tear the mozzarella and scatter over the tomato. Bake for 15–20 minutes until the crust is lightly golden and the cheese has melted. Rest for 5 minutes, then scatter fresh basil and serve.
Notes
- Baking tray: a 17×11 inch tray was used here; a slightly different size is fine—aim for a final dough thickness of about 1/2 inch.
- Yeast: instant yeast can be added directly to the flour. If your yeast needs activating, add it to warm water and wait a few minutes before using.
- Proofing: keep the dough warm but not hot while it rises; avoid direct sunlight.
- Kneading: proper kneading (about 10 minutes) creates a light, airy crumb.
- Storage: leftovers keep 1–2 days in the fridge and reheat well in a hot oven. You can freeze slices and reheat after thawing.
Helpful Info
- I typically use extra virgin olive oil unless noted otherwise.
- When using canned tomatoes, choose a good quality brand for best flavour.
- All recipes assume medium-sized vegetables unless stated otherwise.
- Recipes are developed using a fan (convection) oven where noted.
Nutrition
Nutrition information is an approximation.