If you love the chewy, open crumb of focaccia and the crave-worthy flavors of pizza, this recipe is your new kitchen masterpiece. Pizza Focaccia combines the best of both worlds: a thick, olive oil-infused, no-knead bread base baked on a sheet pan and loaded with all your favorite pizza toppings. The process is famously forgiving—a long, slow rise develops incredible flavor and texture with almost no hands-on work.
You’ll create the iconic dimpled surface, which pools with seasoned olive oil and transforms into crispy, golden pockets in the oven. Top it simply with rosemary and sea salt, or go all out with cheese, pepperoni, and vegetables. The result is a stunning, shareable centerpiece that’s perfect for a party, a family dinner, or the ultimate bread-for-dinner night.
The Science of No-Knead, Flavorful Dough
The magic of this focaccia lies in the no-knead, high-hydration dough and a long cold ferment. A wet dough (high ratio of water to flour) encourages the formation of a loose, open gluten network naturally over time, without the need for kneading.
The extended rest, often including time in the refrigerator, allows enzymes to break down starches into sugars, which the yeast slowly consumes, producing complex flavors and gases. This creates those beautiful, irregular air bubbles (the “alveoli”) characteristic of great artisan bread.
The dimpling step isn’t just for looks; it deflates larger bubbles gently, creates an uneven surface for maximum crispy bits, and forms reservoirs for the olive oil to pool, which fries the dough’s surface as it bakes, yielding an irresistibly crisp, flavorful crust. It’s a lesson in how time, not effort, creates bread perfection.
Ingredients
For the No-Knead Dough:
- 4 cups (500g) bread flour or all-purpose flour
- 2 teaspoons (8g) instant yeast or active dry yeast
- 2 teaspoons (10g) fine sea salt
- 2 cups (480ml) lukewarm water (about 100°F / 38°C)
- ¼ cup (60ml) extra virgin olive oil, plus more for the pan and drizzling
For the Toppings & Finish:
- 3-4 tablespoons extra virgin olive oil, for drizzling
- Flaky sea salt
- 1-2 cups shredded low-moisture mozzarella cheese
- ½ cup pizza sauce or marinara
- Optional Toppings: Sliced pepperoni, cherry tomatoes, sliced olives, fresh rosemary, thinly sliced onions, bell peppers
Instructions
1. Mix the Dough (Day 1): In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and ¼ cup olive oil. Stir with a rubber spatula or wooden spoon until a sticky, shaggy dough forms and no dry flour remains. This will take just a minute.
2. Bulk Ferment (First Rise): Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature for 1-2 hours, until bubbly and roughly doubled. Then, refrigerate for at least 12 hours and up to 3 days. This cold ferment is where the flavor develops.
3. Pan the Dough (Day 2): Generously drizzle a standard half-sheet pan (13×18 inches) or a 9×13 inch pan for thicker focaccia with 2-3 tablespoons of olive oil, coating the bottom completely. Scrape the cold, risen dough directly onto the oiled pan. It will be loose and bubbly.
4. Second Rise: Gently stretch and coax the dough to mostly fill the pan (it may not reach the corners perfectly—that’s okay). Drizzle the dough’s surface with a little more oil. Cover loosely with plastic and let rise at room temperature for 1.5 to 2 hours, until puffy and nearly filling the pan.
5. Dimple & Top: Preheat oven to 450°F (230°C). Using oiled fingers, press straight down firmly all over the dough to create deep dimples that reach the bottom of the pan. Drizzle generously with 2-3 more tablespoons of olive oil, letting it pool in the dimples. Sprinkle with flaky salt.
6. Add Pizza Toppings: Dollop small spoonfuls of pizza sauce over the dimpled dough. Sprinkle evenly with mozzarella cheese and arrange any additional toppings (pepperoni, tomatoes, olives, rosemary).
7. Bake: Bake on a middle rack for 20-25 minutes, rotating halfway, until the focaccia is deep golden brown all over, the edges are crisp, and the cheese is bubbly.
8. Finish & Serve: Remove from oven and immediately drizzle with a final tablespoon of olive oil if desired. Sprinkle with more flaky salt. Let cool in the pan for 10 minutes, then transfer to a cutting board. Slice into squares and serve warm.
9. Store: Best eaten the day it’s made. Leftovers can be stored in an airtight container at room temp for 2 days and reheated in a toaster oven.
Pro-Tips for the Ultimate Crispy, Airy Focaccia
- Don’t Fear the Wet Dough: The dough will be very sticky and slack—this is correct and essential for an open crumb. Use a spatula and oiled hands to handle it.
- Cold Ferment Flexibility: The dough can live in your fridge for up to 3 days, developing more sourdough-like flavor each day. Bake when convenient.
- The Pan Matters: A heavy, rimmed sheet pan ensures even heating and contains the oil. For a thicker, softer focaccia, use a smaller pan (like 9×13).
- Dimple with Confidence: Press your fingertips all the way down to the pan. This creates the classic texture and prevents huge, uneven bubbles during baking.
- Hot Oven is Key: A blazing hot oven ensures a strong “oven spring” (final rise) and a crispy crust.
- Topping Strategy: For vegetables with high water content (like fresh tomatoes or peppers), pat them dry or roast them briefly first to prevent a soggy crust.
- Endless Variations: Keep it classic with just rosemary and salt, make a “everything bagel” version, or a sweet version with grapes and honey.
This Pizza Focaccia is your blank canvas for delicious creativity.