Fluffy, savory Focaccia Pizza is a fun spin on a classic family favorite!
Before it became the popular Italian bread we know today, traditional focaccia supposedly originated with the Etruscans and was later adapted by the Ancient Romans. The term comes from the Latin word focus, meaning “hearth” or “place for baking.” The bread’s bottom remained crispy and bubbly, while the center stayed moist and springy in texture. Over time, this style of bread became a classic throughout Italy, served in many different ways.
While exploring the streets of Rome, you’ll find many variations of pizza, including the classic Neapolitan and Roman styles. Neapolitan pizza has a soft, chewy crust, whereas Roman pizza features a thinner, crispier base. Both are made with a traditional tomato sauce and topped with ingredients ranging from fresh basil and meats to mozzarella or Parmesan cheese. This focaccia offers yet another type of crust, making for a fresh twist on traditional pizza dough. You’ll love this recipe for its crispy bottom and fluffy middle, while still savoring the classic elements of pizza—melted cheese and tangy tomato sauce. Top it however you like. I love mine with pepperoni, prosciutto, and provolone. Sometimes, I’ll even top it with grilled veggies and finish it with a drizzle of balsamic glaze and a scattering of pine nuts. Give it your own touch!
Focusing On Focaccia
If you’ve never made your own dough before, have no fear, as the process is quite straightforward. The ingredients are simple: flour, yeast, salt, olive oil, and water, and you only need to proof the dough in this recipe for one hour prior to baking. The dough should be proofed in a warm space and covered loosely with a damp cloth. You’ll know your bread is ready to bake once it has doubled in size. The dough will have a soft, pillowy texture when it’s ready to be transferred to the baking pan.
To avoid sticking, you should grease your pan using a high-quality extra-virgin olive oil. The signature focaccia will involve you getting your hands a little dirty. You’ll need to make small dimples in the dough with your fingertips. The oil will seep into the dough, creating a crisp bottom while still maintaining a chewy crust. The focaccia dough itself will be soft and springy. This is what gives the bread its signature characteristics!
FAQs & Tips
How Do I Store Leftovers?
Your baked pizza can be stored in airtight containers in the refrigerator for up to 4 days. The focaccia pizza can also be wrapped in plastic, stored in a freezer bag, and frozen for up to 3 months. Reheat the pizza (thawed) in the oven at 375°F for 10-12 minutes.
Can I Skip The Toppings?
Sure. If you’re after a more traditional focaccia, simply drizzle with olive oil and finish with a scattering of rosemary and flaky sea salt.
How Do I Keep My Focaccia Moist?
The most important element of your focaccia is a generous amount of olive oil. It’s important to oil the pan, your hands, and the bread itself (especially when working the dough). This is what keeps the texture and density perfect! Remember not to overwork the dough as well to keep the best texture. Overworking the dough can lead to a cakier end result rather than the intended fluffy one that is synonymous with the bread.
Serving Suggestions
The great thing about focaccia pizza is that it goes well with so many dishes. Enjoy your pizza with a side salad such as our Wedge Salad or a simple Green Salad. And why not dine like the Italians and enjoy your focaccia pizza with Chianti?
Hungry for more pizza recipes? Try our unique Baked Ziti Pizza or Thai Chicken Pizza next!
Focaccia Pizza
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 2 teaspoons kosher salt
- 1 1/3 cups lukewarm water
- 1/2 cup extra-virgin olive oil
- 1/2 cup tomato sauce
- 1 1/2 cups shredded mozzarella cheese
- Sliced pepperoni, fresh basil leaves optional toppings
Instructions
- In a large mixing bowl, combine flour, instant yeast, and kosher salt.
- Add lukewarm water and 1/4 cup of the olive oil to the dry ingredients. Stir until a sticky dough forms.
- Cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 425°F.
- Spread the remaining 1/4 cup of olive oil in a 9×13-inch baking pan.
- Transfer the risen dough to the pan, spreading it out to cover the bottom. Use your fingers to create dimples across the dough.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
- Sprinkle the shredded mozzarella cheese over the sauce. Add any optional toppings, like pepperoni or fresh basil.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the cheese is bubbly.
- Remove from oven, let cool slightly, cut into squares, and serve.
Leave a Comment