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Focaccia Pizza

How to make the most delicious Focaccia Pizza from scratch. Soft and pillowy focaccia dough topped with the simplest no-cook tomato sauce, melted mozzarella cheese and fresh basil. Use this recipe as a base for whatever toppings you like!
Prep Time25 mins
Cook Time15 mins
Proofing time3 hrs
Total Time3 hrs 40 mins
Course: pizza
Cuisine: Italian
Servings: 8 servings
Calories: 388kcal
Author: Emily Kemp

Equipment

  • 17x11 inch baking tray (see notes)
  • Plastic wrap or clean damp kitchen towel

Ingredients

For the dough

  • 4 cups Italian Tipo 00 Flour (500g)
  • 4 tablespoon olive oil plus extra for greasing
  • 2 teaspoon instant or fast action yeast (7g)
  • 1 ⅓ cups + 1 tablespoon warm water (320ml)
  • ½ teaspoon sugar
  • ½ teaspoon sea salt flakes

For the topping

  • ¾ cup passata (200g) aka tomato puree in the US
  • 2 balls fresh mozzarella (250g/8.8oz)
  • 1 teaspoon dried oregano
  • Salt and pepper
  • Small handful fresh basil

Instructions

  • Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast).
    4 cups Italian Tipo 00 Flour, 2 teaspoon instant or fast action yeast, 1 ⅓ cups + 1 tablespoon warm water, ½ teaspoon sugar, ½ teaspoon sea salt flakes, 4 tablespoon olive oil plus extra for greasing
  • Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic.
  • Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean samp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size.
  • Pre-heat the oven to 480F/250C or as high as your oven will go.
  • Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels, set aside.
    ¾ cup passata, 2 balls fresh mozzarella, 1 teaspoon dried oregano, Salt and pepper
  • Grease a large 17x11 inch baking tray with olive oil and tip the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick.
  • Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust.
    ¾ cup passata
  • Tear the mozzarella and place all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting.
    2 balls fresh mozzarella
  • Sprinkle with fresh basil and serve.
    Small handful fresh basil

Video

Notes

  • Baking tray - we used a 17x1 inch baking tray which is quite large, it doesn't matter the size of your tray varies by a few inches. Try to make sure your dough is about ½ inch thick before baking.
  • Use instant yeast - make sure to use instant or fast-action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can just add it straight to the flour. If it needs to be activated simply add it to the warm water 5 minutes before using.
  • Proofing the dough - let the dough rise in a warm but not hot place until tripled in size. Don't put it in direct sunlight.
  • Kneading the dough - knead the dough for at least 10 minutes until it's smooth and elastic. This will ensure you have a super light and fluffy dough.
  • Leftovers and storage - leftovers will keep well for 1-2 days and can be reheated in a hot oven. Store leftovers in a sealed container or wrapped tightly in the fridge.
  • Freezing - you can freeze it in suitable containers or bags. Make sure to defrost it completely them reheat in a hot oven.

Nutrition

Calories: 388kcal | Carbohydrates: 52g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 179mg | Potassium: 207mg | Fiber: 3g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 3mg