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focaccia bread pizza recipe
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Focaccia Pizza Recipe

A mashup of pillowy focaccia bread and classic pizza toppings! Crispy edges, olive-oil soaked dimples, and endless topping combos make this an irresistible, flexible, and easy dinner option. Whether you’re going indulgent or veggie-packed, this focaccia pizza is a total crowd-pleaser.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Cuisine: Italian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • For Focaccia Base:
  • 1 lb refrigerated pizza dough
  • 4 tbsp good olive oil
  • 4-5 garlic cloves smashed or chopped
  • 1 tbsp fresh rosemary or 2 tsp dried Italian seasoning
  • 1 tsp kosher or sea salt
  • Fresh black pepper to taste
  • Optional: pinch red pepper flakes
  • For Pizza Topping:
  • ¾ cup pizza sauce or marinara
  • 1½ cups shredded low-moisture mozzarella
  • ⅓ cup grated parmesan + pecorino mix
  • Toppings of choice: cherry tomatoes caramelized onions, prosciutto, roasted garlic, sliced potato, fresh basil

Equipment

  • Rimmed sheet pan (15x10 inch)
  • Clean kitchen towel
  • Oven
  • Mixing bowl
  • Garlic press or knife
  • Measuring spoons

Method
 

  1. Prep the Dough
  2. Remove dough from fridge 1 hour ahead to relax.
  3. Preheat oven to 475°F (245°C), rack in middle.
  4. Drizzle 2 tbsp olive oil on sheet pan. Place dough and gently press outward.
  5. Cover with towel and let rest 20–30 mins.
  6. Dimple + Flavor
  7. Gently stretch dough to pan edges.
  8. Dimple with fingertips across surface.
  9. Mix remaining 2 tbsp olive oil with garlic and herbs.
  10. Drizzle over dough and sprinkle salt and pepper.
  11. Pre-Bake Base
  12. Bake focaccia base alone for 7 minutes.
  13. Cool 5 mins before topping.
  14. Top It
  15. Spread thin layer of sauce.
  16. Sprinkle cheese and toppings evenly.
  17. Drizzle with olive oil and extra salt if desired.
  18. Final Bake
  19. Return to oven for 10–12 mins until golden and bubbly.
  20. Cool 5 mins before slicing and serving.

Notes

Let dough warm to room temp for best texture.
Pre-baking base avoids soggy bottoms.
Don’t overload toppings—balance is key.
Great served warm or room temp.
Switch toppings based on what’s in season or your cravings!