Hi Bold Bakers! Focaccia is delicious, pizza is delicious, so, naturally, my Focaccia Pizza is downright DELICIOUS! Already have an account? Focaccia pizza (which is pizza sauce, cheese, and toppings on top of a light, fluffy, and crisp focaccia) is gaining so much popularity that entire restaurants are dedicated to making the pie are popping up in neighborhoods everywhere. Skip the lines of those trendy restaurants (and the price) by making this incredibly easy homemade focaccia pizza. By following my simple steps (and you should definitely use my incredibly popular 5-Minute Pizza Sauce), you’ll get a great flavor from the dough’s fermenting and the great, big bubbles like classic focaccia straight from Italy. Plus! There’s no need to knead and you don’t need a mixer! [ Looking to take it up a notch? Try my Sourdough Focaccia recipe! ]
What’s The Difference Between Focaccia And Pizza Dough?
This is all of your favorite pizza toppings on top of focaccia instead of pizza dough. It resembles a deep-dish pie rather than a thin New York slice thanks to one ingredient. Both focaccia and pizza dough are made with flour, oil, salt, water, and yeast. But pizza dough uses very little yeast — giving you a thin, flat crust. However, focaccia uses more, which makes the dough rise higher and gives it a fluffier texture. Focaccia is also dimpled with fingers, which helps the bread maintain its moisture. The good news is, too, that this recipe is killer focaccia in general if you don’t want pizza.
What You Need To Make Focaccia Pizza
Measuring Cups and Spoons Mixing bowls 9″ x 13″ baking pan
How To Make Focaccia Pizza
The hardest part of this recipe is waiting for the focaccia to ferment for a day! Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Focaccia Pizza
Use my 5-Minute Pizza Sauce! You can make the dough up to 3 days in advance — both the flavor and texture will just get better! If you prefer regular focaccia, leave off the pizza toppings and add olives, sun-dried tomatoes, and rosemary. Double the recipe for a huge pizza party! Or halve the recipe, for a smaller crowd, and bake the dough in a quarter sheet tray for approximately the same time. If you don’t want your dough to sop up the pizza sauce, par-bake the dough for 20 minutes without the toppings. It should look blond and feel firm. After adding the toppings, pop it back in the oven for about 5 to 10 minutes.
How Do I Store Focaccia Pizza?
Store any leftover pizza, covered, in the fridge for up to 3 days.
Make More Pizza!
Best-Ever Pizza Dough 15-Minute Pizza Dough (No Yeast) 5-Minute Pizza Sauce
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
