Toppings on focaccia.
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Focaccia Pizza

5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 5 hours 45 minutes
Focaccia pizza makes a unique, comforting pizza: it’s fluffy, packed with flavor and really easy to make with a no-knead recipe.
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By Candice Walker on January 4, 2021 (Last updated August 5, 2026). This post may contain affiliate links. Read my disclosure policy.

Focaccia pizza makes a unique, comforting pizza: it’s fluffy, packed with flavor and really easy to make with a no-knead recipe.

I use the Bon Appetit Mag Recipe for no-knead focaccia, then add sauce, cheese and my favorite toppings for a super tasty pizza. It will be hard to resist waiting for this one to cool when it’s fresh out of the oven!

Cheese pull on a focaccia pizza.

🌟Why you’ll love this recipe

  • Focaccia works as a pizza base because it’s just the right amount of soft dough and a crispy exterior. Plus, it holds its shape when you add a lot of toppings.
  • Unlike regular pizza dough, focaccia has more yeast. Also, the honey helps activate the yeast, making it wonderfully fluffy. The fluffy base of focaccia makes a wonderful pizza experinece.
  • You can make this recipe in a 9×13 baking dish for a thicker focaccia pizza, or a 1/2 baking sheet for a thinner focaccia pizza. Choose your own preference. We tend to switch back and forth.
  • This recipe uses the Bon Appetit Magazine No-Knead Focaccia recipe which has been made successfully thousands of times. It’s a great recipe, and all we are doing here is converting it into a pizza.

👩‍🍳How to Make This Recipe

Activated yeast in a large glass bowl.
  • Mix together the 1 1/4 oz. yeast, 2 teaspoons honey, and 2 1/2 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn’t foamy, check the expiration of your yeast and start over.
Before and after of dough rising in a square based plastic container with lid.
  • Add the 625 grams flour and 1 tablespoon sea salt. Mix until no dry streaks remain. Pour 4 tablespoons of olive oil into a large or container bowl that you can fit in your refrigerator. Transfer the dough to this bowl and toss with your hands or a rubber spatula to cover in the olive oil. Let it rise for 3-4 hours until doubled in size.
  • Take the dough and fold the outsides into the center four times. You can use two forks, one in each hand. Watch the recipe with video here.
  • Butter your baking dish or baking sheet. Pour 1 tablespoon of oil in the center. Then, pour the dough into the center of the pan. Let it rise 1.5 to 4 hours, until doubled in size.
Focaccia dough in baking sheets.
  • With the rack in the center of the oven, preheat to 450F.
  • Oil your hands and dimple the dough all over with the tips of your fingers. See photos below.
  • Drizzle with 1 tablespoon of olive oil sprinkle with sea salt, and bake until puffed and golden brown, 18-25 minutes.
Toppings on par-baked focaccia.
  • Remove from the oven, add the pizza sauce, toppings, and mozzarella. Bake for an additional 10 minutes until the cheese bubbles and begins to brown.
Slice of thick focaccia pizza.
  • Let cool for 10 minutes before slicing and serving.

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Cheese pull on pizza.

Focaccia Pizza

5 from 5 votes
Focaccia pizza makes a unique, comforting pizza: it’s fluffy, packed with flavor and really easy to make with a no-knead recipe.
Author: Candice Walker
Print Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 hours
Total Time 5 hours 45 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 1176

Ingredients

  • 1 ¼ oz. active dry yeast 2 1/4 tsp
  • 2 tsp honey
  • 2 ½ cups lukewarm water
  • 625 g all-purpose flour 5 cups
  • 1 tbsp sea salt
  • 6 tbsp olive oil divided
  • 4 tbsp unsalted butter plus more to grease the pan
  • 15 oz. pizza sauce
  • 12-16 oz. mozarella depends on if you choose a 9×13 or half baking sheet.
  • other toppings like jalapeño, mushrooms, basil, garlic, etc.

Equipment

Instructions

Focaccia
  1. Mix together the 1 1/4 oz. yeast, 2 teaspoons honey, and 2 1/2 cups of lukewarm water. You can whisk them or use your hands to mix them. Let it sit for 5 minutes until foamy. If it isn't foamy, check the expiration of your yeast and start over.
  2. Add the 625 grams flour and 1 tablespoon sea salt. Mix until no dry streaks remain.
  3. Pour 4 tablespoons of olive oil into a large or container bowl. Transfer the dough to this bowl and toss with your hands or a rubber spatula to cover in the olive oil. Let it rise for 3-4 hours until doubled in size.
  4. Take the dough and fold the outsides into the center four times. You can use two forks, one in each hand.
  5. Butter your baking dish or baking sheet. Pour 1 tablespoon of oil in the center. Then, pour the dough into the center of the pan. Let it rise 1.5 to 4 hours, until doubled in size.
Focaccia Pizza
  1. With the rack in the center of the oven, preheat to 450F.
  2. Oil your hands and dimple the dough all over with the tips of your fingers. See photos in post.
  3. Drizzle with 1 tablespoon of olive oil sprinkle with sea salt, and bake until puffed and golden brown, 18-25 minutes.
  4. Remove from the oven, add the pizza sauce, toppings, and mozzarella. Bake for an additional 10 minutes until the cheese bubbles and begins to brown.
  5. Let cool for 10 minutes before slicing and serving.

Notes

This recipe uses the Bon Appetit Magazine No-Knead Focaccia recipe which has been made successfully thousands of times. It’s a great recipe, and all we are doing here is converting it into a pizza.

Video

Nutrition

Calories1176kcalCarbohydrates133gProtein40gFat54gSaturated Fat22gCholesterol98mgSodium2852mgPotassium668mgFiber8gSugar9gVitamin A1390IUVitamin C7mgCalcium477mgIron9mg

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9 Comments

  1. 5 stars
    As a first time baker, I was intimidated by the idea of creating something from scratch. But this recipe is well laid out and reliable every time I have followed it. The bread is fluffy with the perfect focaccia crunch! I cannot wait to reference the recipe to create different styles of focaccia in the future!

    Reply

  2. 5 stars
    I love both focaccia bread and pizza and appreciate the way they’re combined so uniquely in this recipe. Was super tasty!

    Reply

  3. 5 stars
    I’ve never met a pizza I didn’t love but yours goes beyond the pale. I’ve never made my dough using focaccia because we like our pizza on the thin and crispy side. Friday night, our pizza night, I decided to make your version and it was a huge success. One grandson begged for the left overs — there was one piece left. Anyway, we will be making this again soon.

    Reply

  4. 5 stars
    I love focaccia but have not had it since I got married in Italy 3 years ago. I’ve never thought of using it for a pizza base, but my husband and I were long overdue a pizza night. Will make again.

    Reply
5 from 5 votes (1 rating without comment)

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