Focaccia Pizza

Focaccia pizza is what happens when bread and pizza decide to fall in love. It’s thick, fluffy, and unapologetically golden, soaked in olive oil like it’s living its best Mediterranean life.

Each dimple on the dough holds a secret—maybe a drop of oil, a sprinkle of herbs, or a burst of tomato sauce waiting to surprise you. Focaccia pizza is the easiest way to look like a kitchen genius with almost no effort. No cooked tomato sauce, no stress—just fluffy dough.

The crust crackles, and the toppings, cheeses, basil and pepperoni throw a flavor party you’ll never forget. It’s not just pizza; it’s pizza that went on a spa retreat and came back softer, richer, and utterly irresistible. One bite, and you’re hooked.

Focaccia Pizza

Galatia Pamboridis

Focaccia pizza is what happens when bread and pizza decide to fall in love. It’s thick, fluffy, and unapologetically golden, soaked in olive oil like it’s living its best Mediterranean life. Focaccia pizza is the easiest way to look like a kitchen genius with almost no effort.No cooked tomato sauce, no stress, just fluffy dough.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Proofing Time 2 hours hrs

Course Breads, dough, Main Courses

Servings 8

Ingredients

  

For the dough

• 600 g all-purpose flour
• 2 tsp dry yeast
• 1 Tbsp salt
• 500 ml lukewarm water
• 60 ml olive oil
• 1 Tbsp honey

For the “no-cook” tomato sauce

• 200 g tomato paste
• 400 ml tomato passata
• 1 tsp salt
• 1 tsp sugar
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp black pepper

For the topping

• 60 ml olive oil
• 200 grams mozzarella
• 150 grams gouda cheese
• 200 grams tomato sauce
• 15 slices pepperoni
• Fresh basil leaves for garnish

Instructions

 

• Prepare the dough. In a large bowl, combine the flour and yeast. Mix well and add the salt. Stir again and make a well in the center. Pour in the water and olive oil, then add the honey. Using a wooden spoon, mix until all the ingredients come together. The dough will be very wet and shaggy. Cover with a towel and let the dough rest for 30 minutes.
• After 30 minutes, wet your hands and stretch and fold the dough 5–6 times, pulling it from underneath and folding it over itself, rotating the bowl 90 degrees each time. Cover again with the towel and let it rest for another 30 minutes (see note).
• Repeat the same stretch and folding process after 30 minutes, cover again, and let it rest for another 30 minutes.
• Meanwhile, prepare the tomato sauce by mixing all the ingredients in a bowl. You will use 200 g of the sauce for the pizza. Transfer the remaining sauce into a jar, cover with a layer of olive oil, and store in the refrigerator.
• After 30 minutes, drizzle half of the olive oil into the base of a 23 × 33 cm baking pan. Add the dough and drizzle the remaining olive oil on top. Spread the dough out with your fingers to cover the entire surface of the pan. If it resists stretching, let it rest for 10 minutes and then continue. Cover again with a towel and let it rest for another 30 minutes.
• Sprinkle the entire surface of the dough with Mozzarella. Add spoonfuls of the tomato sauce and spread it lightly (it doesn’t need to cover the whole surface). Top with pepperoni or any toppings of your choice. Sprinkle with grated Gouda cheese.
• Transfer to a preheated oven at 220°C (fan setting) and bake for 30 minutes. Serve while still warm. You can also reheat it later in a moderate oven.

Notes

At this stage you can keep the dough in the fridge up to 48 hours for maximum flavour. Bring to room temperature before proceeding to the next stage.