Servings
Font
Back
0 from 6 votes

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 Time
25 mins
Cook Time
25 mins
Proofing time
3 hrs
Total Time
3 hrs 40 mins
Servings: 8 servings
Calories: 388 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the dough
  • 4 cups Italian Tipo 00 flour (500g)
  • 4 tbsp olive oil plus extra for greasing
  • 2 tsp instant or fast action yeast (7g)
  • 1 ⅓ cups + 1 tbsp warm water (320ml)
  • ½ tsp sugar
  • ½ tsp sea salt flakes
For the topping
  • 3/4 cup passata (200g) aka tomato puree in the US
  • 2 balls fresh mozzarella (250g/8.8oz)
  • 1 tsp dried oregano
  • salt and pepper
  • small handful fresh basil

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. Pre-heat the oven to 480F/250C or as high as your oven will go.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Sprinkle with fresh basil and serve.

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 1/2 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 Information

Calories 388kcal (19%) Carbohydrates 52g (17%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 11mg (4%) Sodium 179mg (7%) Potassium 207mg (6%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 130IU (3%) Vitamin C 3mg (3%) Calcium 130mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 388

% Daily Value*

Calories 388kcal 19%
Carbohydrates 52g 17%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 11mg 4%
Sodium 179mg 7%
Potassium 207mg 4%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 130IU 3%
Vitamin C 3mg 3%
Calcium 130mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.