Filed Under: Bread | Main Dish | Pizza

Best Ever Focaccia Pizza

Recipe By Tessa Arias
October 30th, 2015
5 from 4 votes
5 from 4 votes

Focaccia Pizza is undoubtedly one of the BEST pizzas I've ever had! Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. You'll LOVE it!

Yield: 4 servings

Prep Time: 20 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: Like pizza on steroids. So fresh and SO GOOD.
Texture: The absolute best part. Combine the rich and chewy yet soft focaccia texture with gooey melted cheese and you’re in heaven.
Ease: Definitely not a quick weeknight recipe, but totally doable nonetheless.
Appearance: Absolutely positively mouthwatering.
Pros: Incredible pizza right out of your own kitchen.
Cons: Not an everyday meal.
Would I make this again? Absolutely yes.

Focaccia Bread Pizza is undoubtedly one of the BEST pizzas I've ever had! Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. You'll LOVE it!

Best ever? That’s a pretty bold statement. I know.

Obviously taste is extremely subjective but I think that if you follow my blog we’re pretty much on the same page food wise, at least most of the time.

As someone who shares recipes for a living I’m always open to inspiration from everywhere I go and everything I taste. This Focaccia Pizza was inspired by an incredible slice of pizza al taglio that I ate at Pizzeria Bianco here in Phoenix (the restaurant is apparently one of Oprah’s favorites) and something I saw on the Food Network late one night. I’m sure glad all this inspiration hit at once because it helped to create seriously one of the best pizzas I’ve ever had the pleasure of eating.

Focaccia Pizza is undoubtedly one of the BEST pizzas I've ever had! Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. You'll LOVE it!
The moment I took it out of the oven and saw those blistered spots of fresh mozzarella, the simple and pure tomato sauce, the fresh basil, and of course, the ultra thick, chewy, and rich focaccia crust I knew it was going to be good. It’s quite an impressive sight. Luckily it tasted even better. If you make this recipe soon be sure to come back and let me know if it ranks as a favorite for you and your family too. It’ll be like a virtual pizza party!

Focaccia Pizza is undoubtedly one of the BEST pizzas I've ever had! Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. You'll LOVE it!

5 from 4 votes

How to make
Focaccia Pizza

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Inactive Time 2 hours 20 minutes
Total Time: 3 hours 5 minutes
Focaccia Pizza is undoubtedly one of the BEST pizzas I've ever had! Thick and chewy homemade focaccia crust topped with easy tomato sauce and mozzarella. You'll LOVE it!


For the dough:

  • 3/4 cup plus 2 tablespoons warm (110-115°F) water
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons granulated sugar
  • 2 1/2 cups (11.3 ounces) all-purpose flour, plus more for kneading
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup extra-virgin olive oil, divided

For the toppings:

  • 1 (15 ounce) can crushed San Marzano tomatoes
  • 1 clove garlic, finely minced
  • Salt and pepper, to taste
  • 4 ounces fresh Mozzarella cheese, sliced
  • Fresh basil
  • Pizza toppings


  1. In the bowl of a stand mixer, combine the water, yeast, sugar, and half the flour. Stir to combine. Fit the mixer with the dough hook and on low speed add in the remaining flour, salt, and 1/4 cup olive oil. Once the dough comes together, increase the speed to medium and knead for 5 to 6 minutes, or until smooth and soft. If the dough is really sticky, add in another tablespoon or two of flour.
  2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, at least 1 hour. OR place the dough in a large plastic bag and refrigerate for up to 3 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge or for a few hours at room temperature. Proceed with the recipe.
  3. Coat a 9 by 13-inch pan with the remaining 1/4 cup olive oil. Put the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. Spread your fingers to make little holes all the way through the dough.
  4. Cover the dough with plastic and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 425°F.
  5. In a medium bowl combine the tomatoes, garlic, and salt and pepper to taste. Brush the focaccia with the olive oil on the pan. Spread 1/2 cup of the tomato sauce over the dough. Reserve the remaining sauce for another use (it freezes pretty well). Top with the cheese and other desired toppings. Sprinkle with salt and pepper to taste.
  6. Bake until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly before cutting and serving.

Recipe Notes

You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.
Course: Main Course
Cuisine: Italian
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Kristina — October 30, 2015 at 3:39 am

    Oh thick crust pizza is my fave. I often make focaccia, but I never thought of making it in a pizza form, it looks delicious. Have to try it next time!

  2. #
    Dani Mendocha | Styled Variety — October 30, 2015 at 9:07 am

    Yum!! These photos have me craving pizza already! 🙂

    Dani |

  3. #
    Payton — October 30, 2015 at 1:39 pm

    This looks delish! I personally love thick, fluffy pizza bases so this is ultra tempting 🙂
    Thanks Tessa!

  4. #
    Laura Katz — October 30, 2015 at 7:19 pm

    I saw your post late this afternoon and said “I have to have that!” It just came out of the oven and, YES, it is wonderful. My husband is in heaven too. The ‘crust’ is oh so light. We topped it with artichoke hearts, sliced olives and shallots (and some red pepper flakes for some heat) I used fire roasted tomato’s also. I’m going to make another tomorrow and take it to a pot luck in the evening. Thanks for another killer recipe!

    • #
      Tessa — October 31, 2015 at 9:31 am

      WOW!! How awesome!! So glad you like the recipe 🙂 🙂

  5. #
    Atif Abdalla — October 31, 2015 at 10:45 am

    I love the way you make food pizza and biscuits

  6. #
    Leah Rosenberg — August 20, 2016 at 6:45 pm

    You gave me the confidence to try working with yeast for the first time! Oh boy am I glad you did — this is delicious!!!

    • #
      Tessa — August 21, 2016 at 8:26 pm

      So happy to hear that, Leah!!

  7. #
    Lare — January 7, 2017 at 3:49 pm


    This looks fantastic! I’m curious…will the “fast rise” trick of turning the oven on for a minute, then off, then rising the dough in there work?


  8. #
    Dantas — June 28, 2017 at 8:08 am

    WOW! The flavor was just amazing! I couldn’t stop eating! But, took me three tries to get it right. In the end, I had to use an 8 by 16 inches pan because my dough was getting too much big and as a result was taking 50 minutes to bake, burning the popping a little.

    What could possibly be the reason?

    I’m brazilian and live in Brazil, by the way.

  9. #
    Christie — November 26, 2017 at 2:54 pm

    This was really delicious!! Thanks for the part about freezing the dough for a later time! Very helpful!

  10. #
    Have you seen NEXTFLY Phoenix SEO — February 15, 2018 at 2:59 am

    Perfect post about focaccia pizza this. We all need a good hearty bread recipe to warm and fill our tummy’s. Great recipe and thanks for sharing it.

  11. #
    Valerie Whincup — June 9, 2019 at 3:45 pm

    I love having mushrooms on my pizza. Can I put raw mushrooms on this pizza and will they be cooked?

    Thank you.

  12. #
    Nicole — January 10, 2020 at 6:07 pm

    I’m midway through but making this recipe and I’m excited to try it but your page has so so so many ads it’s a nightmare to scroll back and forth on my phone (I’d rather keep myself laptop far from flour). I almost feel like I’d rather skip your page in the future just on principle. I guess you’re probably making a pretty good living. Unfortunately my frustration with your page is making me lose my appetite.

  13. #
    Arya — April 5, 2020 at 5:33 pm

    Have you ever tried pizza rosa at Palermo’s in LA? I was looking for a similar pizza recipe to it since I was craving it and don’t live in LA anymore and this looks like it could be it. My question is that the restaurant menu says that they use fresh tomatoes – do you know if there is a huge difference in using crushed canned tomatoes and fresh tomatoes?

  14. #
    Marjorie — April 17, 2020 at 6:29 am

    Just what I was looking for. Five Yums!
    By the way, check out King Arthur Flour’s Blitz Focaccia recipe. Very similar to your recipe, they increased the yeast and flour and with only one rise, it’s totally doable for a weeknight dinner.

  15. #
    Carmen — May 15, 2020 at 3:13 am

    I am about to make this dough. I have read on the internet some recipes say you can leave the dough in a covered bowl up to 18 hours. Can I do this with this recipe?

  16. #
    Melissa M Hills — November 22, 2020 at 1:09 pm

    Such a great recipe. My husband and son can’t wait for me to make it again. Very crispy buttery crust from the olive oil.

    • #
      Tessa — November 23, 2020 at 4:28 pm

      Hooray! So glad this recipe was a hit with the family.

  17. #
    Barbara — February 14, 2021 at 8:03 pm

    Wow I made this tonight and it came out great. Thanks for the recipe, video, and tips.

    • #
      Tessa — February 15, 2021 at 3:08 pm

      So glad to hear that!

  18. #
    Annelise — August 30, 2021 at 8:55 pm

    This was delicious and easy to make! The crust was the perfect mix of a soft fluffy interior with a crisp bottom. My husband already asked if I can make it again tomorrow.

    • #
      Emily — August 31, 2021 at 8:13 am

      Yay! So glad to hear how much you both loved this recipe! Thanks for sharing! 🙂

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