In order to make this delicious focaccia pizza, you first have to start with the focaccia dough itself. This recipe builds off of this Easy No-Knead Focaccia Bread, and both are by Soo Kim. It’s airy, aromatic and doesn’t require any special ingredients, tools or techniques. Simply combine your ingredients to make a dough, let rise and you’re ready to pop it into the oven.
The Easy No-Knead Focaccia Bread is topped with flaky salt and rosemary, but skip them if you’re making this pizza version. We like to top it off with pepperoni, mozzarella and spices like crushed red pepper flakes and dried oregano. Of course, you can choose to add whatever your heart desires. But be careful not to overload it too much, or else the dough won’t be able to rise as much, making for a dense base.
Can you use focaccia as a pizza base?
Yes! Focaccia is a flat oven-baked Italian bread. It typically rises to become quite thick and has a fluffy texture. Due to that airiness, it becomes a delightfully light base for all your favourite pizza toppings.
What toppings go well on focaccia?
Focaccia is such a versatile bread that can be enjoyed with just flaky sea salt and rosemary on top. Besides the toppings included in this pizza version, you can also try Tom Moore’s Focaccia Bread with Olives and Roasted Cherry Tomatoes. It’s also a great base for sandwiches, like this Prosciutto di Parma Focaccia Sandwich.
Focaccia Pizza
Ingredients
- 1 No-Knead Focaccia recipe see Notes
- 1¾ cups shredded mozzarella cheese divided
- ¾ cup pizza sauce
- ¾ cup pepperoni slices
- 1 large fresh mozzarella ball in water sliced and pat dried
- ½ tsp each dried oregano and crushed hot pepper flakes optional
Instructions
- Make No-Knead Focaccia, following the instructions to step 7 but without adding rosemary and flaky sea salt. Sprinkle 1 cup of the mozzarella over the dough. Gently spread pizza sauce overtop.
- Layer on pepperoni and finish with remaining ¾ cup mozzarella. Arrange sliced mozzarella overtop and sprinkle with oregano and/or crushed hot pepper flakes (if using).
- Bake until cheese is browned and bubbly and edges of focaccia pull away from pan, covering with foil if browning too quickly, 25 to 30 minutes. Let cool in pan 5 minutes before transferring to rack.
- Let cool slightly before slicing with a bread knife.
Notes
Tip: Dough is ready to bake when it slowly springs back when you indent it with a finger.
Tip: Focaccia is best enjoyed the day it’s made or cut into pieces and frozen in a container and then reheated on a baking sheet in a 300°F oven.
