Focaccia Pizza
Thick, pillowy focaccia dough topped with San Marzano tomato sauce, fresh mozzarella, and basil — pizza with a breadier soul.
Details
Ingredients
- 3 cups bread flour
- 1 tsp instant yeast
- 1.5 tsp salt
- 1.5 cups warm water
- 4 tbsp olive oil, divided
- 1 cup San Marzano tomato sauce
- 8 oz fresh mozzarella, torn
- Fresh basil leaves
- Flaky sea salt
- Red pepper flakes (optional)
Instructions
- 1
Whisk flour, yeast, and salt. Add warm water and 2 tbsp olive oil. Stir until a shaggy dough forms.
- 2
Cover and let rise 1 hour at room temperature until doubled (or refrigerate overnight for more flavor).
- 3
Pour 2 tbsp olive oil into a 13x9 sheet pan, spreading to coat. Turn dough out onto the pan and stretch gently to fill. If it springs back, let it rest 10 minutes and try again.
- 4
Dimple the surface with your fingertips. Let rise 30 minutes until puffy.
- 5
Preheat oven to 450°F (230°C). Spread tomato sauce over the dough, leaving a small border. Dot with torn mozzarella.
- 6
Bake 22-25 minutes until the crust is golden brown on top and crispy underneath.
- 7
Top with fresh basil, flaky salt, and red pepper flakes. Cut into squares.
About This Recipe
The marriage of two Italian classics, Focaccia Pizza elevates the humble pizza experience by embracing the rustic charm and inimitable texture of focaccia. Originating perhaps as a clever way to utilize leftover focaccia dough or to create a more substantial, satisfying 'pizza bread', this dish transcends typical flatbreads. Its distinctiveness lies in the dough's preparation: a high hydration, yeasted dough that undergoes a slow fermentation, resulting in an exceptionally airy, olive oil-rich crumb with a delightful crisp exterior. The dimpling technique before baking creates pockets for the San Marzano tomato sauce to nestle, ensuring every bite is bursting with concentrated flavor. Opting for fresh mozzarella is crucial here; its milky, delicate melt complements the robust sauce and herbaceous basil. While the traditional toppings of San Marzano, fresh mozzarella, and basil are paramount, variations might include roasted vegetables like bell peppers or zucchini, or cured meats such as prosciutto after baking. Serve this pizza as a hearty appetizer, a delightful lunch, or alongside a simple green salad for a complete weeknight dinner, perhaps with a glass of crisp Italian white wine.
Tips & Tricks
- • For that signature focaccia texture, be generous with olive oil in the pan and press your oiled fingertips deeply into the dough before baking; this creates those characteristic dimples that trap pockets of sauce and flavor.
- • Experiment with different cheeses; while fresh mozzarella is classic, a sprinkle of grated Parmesan or Pecorino Romano adds a sharper, saltier counterpoint, or even dollops of fresh ricotta for a creamy element.
- • Leftovers can be stored airtight in the refrigerator for up to 3 days; for best reheating, place slices on a baking sheet in a 350°F (175°C) oven for 10-12 minutes, or until the cheese is bubbly and the crust is crisp.
- • Pair this substantial pizza with a light, peppery arugula salad dressed simply with lemon juice and olive oil to cut through the richness, or alongside a chilled glass of dry rosé or sparkling Lambrusco.
Nutrition Facts
Per serving (approximate)