Description
This Easy Focaccia Pizza recipe combines the airy, chewy texture of traditional focaccia bread with your favorite pizza toppings. It features a simple yeast dough infused with olive oil and fresh herbs, baked to golden perfection. Perfect for a quick homemade pizza that boasts both rustic charm and incredible flavor.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 ¾ cups warm water (about 110°F or 43°C)
- ¼ cup olive oil (plus more for drizzling and greasing)
Toppings
- Fresh herbs (e.g., rosemary, thyme, or oregano) for topping
- Sea salt for sprinkling
- Optional toppings: sliced tomatoes, olives, cheese, or pepperoni
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for about 5–10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine Ingredients: Once the yeast mixture is frothy, add the olive oil to it. Gradually add the flour mixture, stirring gently until a sticky dough begins to form.
- Knead the Dough: Transfer the sticky dough onto a floured surface and knead it for about 5 minutes until it becomes smooth and elastic, which helps develop the gluten network.
- First Rise: Place the kneaded dough in a greased bowl, turn it to coat with oil, cover it with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour or until it doubles in size.
- Prepare Baking Sheet: Generously grease a large baking sheet with olive oil to prevent sticking and add flavor.
- Shape the Dough: After the first rise, gently punch down the dough to release air bubbles. Transfer it to the prepared baking sheet and use your fingers to press and stretch it into a rectangle roughly ½ inch thick.
- Second Rise: Cover the shaped dough with a towel again and let it rise for an additional 20 minutes to develop lightness.
- Preheat Oven: While the dough is undergoing its second rise, preheat your oven to 425°F (220°C) to ensure it’s hot enough for baking.
- Add Toppings: After the second rise, press dimples all over the surface of the dough using your fingertips. Drizzle olive oil generously over the top, sprinkle with sea salt and fresh herbs, and add any optional toppings like sliced tomatoes, olives, cheese, or pepperoni.
- Bake: Place the baking sheet in the preheated oven and bake for 25–30 minutes or until the focaccia pizza turns golden brown and cooked through.
- Cool: Remove the focaccia pizza from the oven and let it cool slightly on the baking sheet before slicing and serving to allow the texture to set.
Notes
- Ensure water temperature is warm but not hot to avoid killing the yeast.
- Kneading time is crucial for gluten development; do not skip or shorten this step.
- Use fresh herbs for the best aromatic flavor.
- You can customize toppings according to your preference, such as adding different vegetables or meats.
- For a crispier crust, try reducing the thickness of the dough slightly.
- Letting the pizza cool briefly before slicing helps prevent toppings from sliding off.
