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How To Make the Best-Ever Focaccia Pizza Recipe

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This Best-Ever Focaccia Pizza recipe combines the airy, textured focaccia bread with a flavorful tomato sauce and a blend of cheeses for a delicious homemade pizza. The dough is made from simple ingredients and is allowed to rise and chill for enhanced flavor and texture. Topped with mozzarella, ricotta, Parmesan, fresh basil, and a spicy touch of red pepper flakes, this pizza is both comforting and impressive, perfect for a family meal or entertaining guests.

Ingredients

Scale

Dough

  • 4 1/2 cups all-purpose flour, plus more as needed
  • 3 teaspoons kosher salt, divided
  • 1 1/2 teaspoons instant or active dry yeast
  • 1 3/4 cups lukewarm water
  • 6 tablespoons extra-virgin olive oil, divided

Tomato Sauce

  • 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
  • 2 cloves garlic
  • 1 teaspoon red wine vinegar
  • Red pepper flakes, to taste

Cheese Toppings

  • 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
  • 8 ounces whole-milk ricotta cheese (about 1 cup)
  • 1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup)

Garnish

  • 4 large fresh basil leaves
  • Additional red pepper flakes, optional

Instructions

  1. Mix the dough and let it rise: In a large bowl, combine 4 1/2 cups all-purpose flour, 2 1/2 teaspoons kosher salt, and 1 1/2 teaspoons instant or active dry yeast. Stir to combine. Add 1 3/4 cups lukewarm water and 3 tablespoons extra-virgin olive oil and mix until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, adding flour if needed, until you have a rough, sticky ball. Cover tightly with plastic wrap and let rise at room temperature for 2 hours until puffed and doubled.
  2. Chill the dough: After rising, refrigerate the dough for at least 8 hours and up to 24 hours to develop flavor and texture.
  3. Prepare the baking sheet and transfer dough: Drizzle 2 tablespoons extra-virgin olive oil onto a 13×18-inch rimmed baking sheet. Remove the chilled dough and transfer it to the baking sheet, turning to coat it evenly in oil. Gently press and flatten dough to about 1 inch thick, leaving edges unstretched. Cover loosely with plastic wrap and rest for 10 minutes.
  4. Strain the tomatoes: Pour the canned whole tomatoes with their juices into a fine mesh strainer set over a clean large bowl to drain excess tomato water.
  5. Stretch and shape the dough: Uncover dough and use fingertips to stretch it to the edges of the baking sheet. If it resists, let it rest for a few more minutes. Cover again and let rest for about 25 minutes until puffed and slightly risen.
  6. Heat the oven: Place a rack in the lower third of the oven and preheat to 475°F (246°C).
  7. Make the tomato sauce: Discard the drained tomato water. Crush the tomatoes by hand into bite-sized pieces in the bowl. Mince or grate 2 garlic cloves and add them. Stir in 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Mix thoroughly.
  8. Assemble the focaccia pizza: Use fingertips to gently dimple the dough surface. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving a 1/2-inch border around edges. Spoon tomato sauce over the mozzarella and spread gently with the back of a spoon. Sprinkle remaining 1 cup mozzarella on top, then dollop ricotta cheese in small spoonfuls over the surface.
  9. Bake the focaccia pizza: Bake in the preheated oven for 17 to 20 minutes until the edges are golden and cheese has melted. Meanwhile, finely grate Parmesan cheese and tear fresh basil leaves.
  10. Cool, garnish, slice, and serve: Remove pizza from oven, sprinkle Parmesan cheese all over, and let cool for 5 minutes. Garnish with torn basil leaves and additional red pepper flakes if desired. Cut into 12 squares and serve warm.

Notes

  • Leftover focaccia pizza can be stored in an airtight container in the refrigerator for up to 4 days.
  • Allowing the dough to chill overnight enhances flavor and texture, but resting for at least 8 hours is essential.
  • Be gentle when stretching the dough to maintain its airy structure.
  • Use fresh basil for a bright, herbal finish; substitute with dried oregano if unavailable.
  • Adjust red pepper flakes based on your preferred spice level.

Keywords: Focaccia Pizza, Homemade Pizza, Italian Bread Pizza, Cheese Pizza, Easy Pizza Dough, Tomato Sauce Pizza

Find it online: https://cheframi.com/how-to-make-the-best-ever-focaccia-pizza-recipe/