Focaccia Pizza
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.
Servings: 8 servings
Calories: 232kcal
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.
Nutrition
Calories: 232kcal | Carbohydrates: 27g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 992mg | Potassium: 1mg | Fiber: 1g | Sugar: 4g | Calcium: 1mg | Iron: 2mg