This Focaccia Pizza is my favorite way to turn simple pizza dough into something that feels homemade and special. It’s golden and crisp on the outside, soft and airy inside, and full of rich olive oil flavor. I love tearing into it while it’s still warm from the oven.
Jump to Recipe
Why This Recipe Works
I love making this Focaccia Bread Pizza recipe when I want something warm, simple, and full of flavor. It’s the kind of recipe that feels homemade but doesn’t take all day. Here’s what makes it special:
- Crispy Meets Fluffy: The edges bake up golden and crisp while the center stays soft and airy. It’s that perfect texture balance that reminds me of the crust on my Mediterranean Pizza.
- Olive Oil Goodness: Good olive oil makes all the difference here. It seeps into the dimples and gives every bite a rich, savory flavor that’s impossible to skip.
- Endlessly Customizable: You can keep it simple with rosemary and salt or go all out with veggies, cheese, and herbs. You can use my Easy Bread Flour Pizza Dough recipe for it which acts like a blank canvas and works with any topping combo.
- Effortless to Make: Using pizza dough – homemade or store-bought – means no complicated steps. A little rest, a drizzle of oil, and it’s ready for the oven.
- Perfect for Any Meal: Serve it with soup, slice it for sandwiches, or enjoy it on its own. It’s one of those breads that fits right in, no matter what’s on the table.
If you enjoyed this recipe for focaccia bread pizza, please come back and give it a rating. I ❤️ hearing from you!
Ingredients
- Pizza Dough – The base of this focaccia pizza. You can use 1 pound of homemade pizza dough or grab a store-bought version for convenience. Letting it rest before shaping helps it stretch easily and bake up soft inside with a crisp crust.
- Extra Virgin Olive Oil – Six tablespoons total, divided between coating the pan, topping the dough, and creating those signature dimples. Use good-quality olive oil for the best flavor and golden color.
- Flaky Sea Salt – Adds crunch and a burst of flavor on top. Coarse sea salt works too if that’s what you have on hand.
- Toppings (Optional) – Keep it classic with rosemary and salt, or get creative with sliced red onions, olives, cherry tomatoes, garlic, herbs, or parmesan. I like mixing a few for color and texture.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prepare the Dough: Place the focaccia pizza dough into an olive oil-coated baking pan and gently stretch it toward the edges. Cover and let it rest until puffy.
- Dimple the Surface: Drizzle the dough with olive oil, then use your fingertips to press deep dimples all over the surface.
- Add Toppings: Sprinkle with flaky sea salt and any desired toppings, such as rosemary, olives, tomatoes, or roasted garlic.
- Bake and Serve: Bake until deeply golden brown, then transfer to a wire rack, cool slightly, slice, and serve.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Herb Options: I like to sprinkle fresh rosemary or thyme into the dimples before baking. You can also mix dried Italian herbs right into the olive oil for extra aroma.
- Cheese Lovers: Try adding shredded parmesan, mozzarella, or crumbled feta on top before baking. The cheese melts into the dimples and adds a salty bite.
- Veggie Toppings: I often use sliced cherry tomatoes, red onions, or olives for color and flavor. You can also add roasted garlic, artichokes, or bell peppers for a heartier version.
What to Serve with Focaccia Pizza
Soups & Salads
- Pizza Dough Focaccia Bread is perfect for soaking up every last bit of broth from a bowl of Olive Garden Zuppa Toscana Soup, Instant Pot Chicken Noodle Soup, or Instant Pot White Chicken Chili. The crisp edges and soft center make it an ideal companion for cozy soups and stews.
- For something lighter, serve it alongside Kale Caesar Salad, Steak Caesar Salad, or Fall Harvest Salad. The simple olive oil flavor complements fresh salads without overpowering them.
Sandwiches & Italian Favorites
- This focaccia makes incredible sandwich bread. Slice it in half and use it for Chicken Cutlet Sandwiches, a Turkey Club Sandwich, or your favorite Italian-inspired lunch.
- It’s also delicious served with Mediterranean Roasted Vegetables, a charcuterie board, or a spread of Loaded Hummus and marinated olives for an easy appetizer or casual dinner.
FAQs
Do I need to use a specific type of pan?
A 9×13-inch pan works best for even baking and a nice thickness. You can also use a cast iron skillet for extra crispy edges or a rimmed baking sheet to catch any olive oil.
Why do I need to make dimples in the dough?
The dimples help the dough bake evenly and hold onto the olive oil and toppings. They also keep the bread from puffing up too much in the oven.
What toppings work best?
You can keep it simple with flaky salt and rosemary or add sliced onions, olives, tomatoes, garlic, herbs, or cheese. The dough is sturdy enough to hold a variety of toppings, so feel free to mix and match.
How long does it keep?
Store the focaccia in an airtight container or wrapped in plastic at room temperature for up to 2 days. To freeze, wrap it tightly and freeze for up to 2 months. Reheat in a 350°F oven for 8 minutes or in the air fryer for 3–4 minutes until warm.
More Family Recipes You’ll Enjoy
- Olive Garden Zuppa Toscana Soup – This 45-minute Easy Zuppa Toscana Soup recipe is delightfully creamy and comforting, and made with double the sausage for extra heartiness.
- Creamy Parmesan Polenta Recipe – This Creamy Parmesan Polenta Recipe is an easy side dish made from pantry-staple ingredients. It pairs well with almost anything!
- Tuscan Chicken Pasta – Try this Tuscan chicken pasta for a cozy, creamy dinner that feels gourmet but is super easy! Ready in 30, it’s the perfect weeknight meal.
- Spicy Rigatoni – This spicy rigatoni is bursting with fiery flavors! Paired with a glass of wine, it’s a dish that promises an authentic Italian experience.
If you try this Focaccia Pizza recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Focaccia Pizza
Servings: 8 servings
Making this Focaccia Pizza will change your mind about baking bread! So simple and easy, you can turn everyday pizza dough into a soft on the inside and crunchy on the outside baked treat.
Ingredients
- 1 lb pizza dough, or use store-bought pizza dough
- 6 tbsp extra virgin olive oil, divided, use really good olive oil for best results
- 2 tsp flaky sea salt, or coarse sea salt
Instructions
- Prep Dough: Make homemade pizza dough, using my recipe. If using store-bought pizza dough, let it rest for at least 30-45 minutes somewhere warm. Remove from the bag before adding to the pan.
- Mold dough to the Pan: Coat a 9×13 pan with 2 tablespoons of good quality extra virgin olive oil. Add the dough and gently stretch to the edges. If it is difficult to stretch, rest 10-15 minutes and try again then cover with a damp towel and rest for 45-60 minutes.
- Create the Dimples: Top dough with 4 tablespoons of olive oil, using your fingertips poke into the dough going straight down in a quick motion like playing the piano. Go over the dough a few times to create a lot of dimples.
- Topping Options: Add your favorite toppings. To keep it simple, add flaky salt and fresh rosemary in the dimples. For fun toppings try adding sliced red onions or shallots, pitted olives, cherry tomatoes, fresh or roasted garlic, different herbs, shredded parmesan cheese, sliced sweet or spicy peppers. Get creative with the design.
- Bake the Focaccia: Bake at 450˚F for 22-25 minutes until golden brown. I go for 25 minutes for a crisp crust. Immediately transfer bread to a wire rack and rest 10 minutes before slicing.
Notes
- Let the dough rest before shaping. A 30–45 minute rest makes it easier to stretch and gives the focaccia a light, airy texture.
- Use good olive oil. The flavor and crispness of the crust depend on it, so choose a high-quality extra virgin olive oil.
- Don’t rush the dimpling. Pressing deeply with your fingertips helps trap the oil and toppings while keeping the dough from puffing too much.
- Keep toppings light. Too many wet ingredients can weigh down the dough and prevent it from crisping properly.
- Bake on a rimmed sheet or cast iron pan. Both options help contain the oil and give the edges a golden, crunchy finish.
- Rest the baked focaccia on a wire rack. This prevents steam from softening the bottom crust.
- Reheat before serving. Warm slices in the oven at 350°F for 8 minutes or in the air fryer for 3–4 minutes to bring back that fresh-baked texture.
- Store it right. Keep at room temperature for up to 2 days, or wrap tightly and freeze for up to 2 months.
- Get creative with toppings. Mix and match herbs, cheeses, and vegetables for a new flavor every time.
- Serve it fresh. Focaccia tastes best warm, straight from the oven, with a drizzle of olive oil or a sprinkle of flaky salt.
John
Not sure why the reviews aren’t higher – this focaccia was better than we could have imagined! Definitely making again
lena gladstone
That is so great to hear, thank you so much for trying the recipe and loving it.
lena gladstone
Oh! I’m so glad you enjoyed it John! It’s one of our absolute favorites.
Marji
Wow! I used Trader Joe’s garlic/herb pizza dough and pretty much followed the recipe. I had to hide it so we’d have some left for dinner!! Only 4 stars because it was not as “fat” as focaccia made from scratch and that could be the Trader Joe’s dough. It was in between a flatbread and focaccia. The taste was 6 star as were the direction. Also, I put a damp towel over the dish so that it was not touching the dough.
lena
Marji, wonderful!! I am so so glad to hear that this recipe was enjoyed. Thanks a bunch for making it!
Kaylene
I’ve made this many times before but this time I did the wet paper towel on top of rising dough & that was an epic failure. It stuck & I lost dough & some of the rise. Won’t do it that way again.
They did out & smell wonderful. My sons family just adores focaccia bread anytime I make it.
lena
Sorry to hear that Kaylene, that’s why I have it in my directions to use a damp towel, sometimes I’ll use plastic wrap but make sure you have some oil on top, to prevent sticking.
Donna
Really easy, really fast, couldn’t have been happier with both the pizza dough recipe and the focaccia itself.
lena
So happy to hear that Donna, thank you for trying my recipe.
Donna K.
Excellent! I took it out of the cast iron pan a little early and put it directly on the oven rack to crisp up really nicely. I used flaky salt and put on a little too much. Ugh! I’m going to make again to get it just right. Will be nice w/ a big antipasto! T/Y.
lena
Ohh I am so happy you loved this recipe Donna. Yes, always best to start with less salt and add more if needed. Thank you for sharing your review.
Jelle
Delicious recipe!
My only suggestion would be to not use extra virgin olive oil (but virgin olive oil or regular) because heating extra virgin olive oil can be unhealthy.
lena
thank you for your suggestion
Michele
I’m so excited to try this!!!
lena
Can’t wait to hear what you think, it’s such a great recipe.
ciotebaldi
The biggest problem I had was removing the flattened pizza dough from the pan. I tried using parchement paper, but it slipped a lot when rolling to get it nice and flat. I’m working on it. Any ideas?
lena
The best tip is to let the dough rest enough, you should be using your fingers to spread it in the pan and not roll it out. And if you let it rest in between the dough will relax and be easier to handle. Hope that helps.