This focaccia bread pizza is made from fluffy no-knead focaccia with a crispy olive oil-drenched crust topped with canned tomatoes, fresh garlic, dried oregano, gooey shredded mozzarella, and torn Fontina cheese. One bite and you're halfway to Italy, no plane ticket required!
The Homemade Focaccia I Make on Pizza Night
If you've ever had a slice of pizza that tasted so dang good it stayed with you for years, you'll understand exactly why I created this recipe. Growing up in Germany, we visited Italy several times, which is where I first tried Focaccia Barese. The soft dough is traditionally topped with olives, tomatoes, and oregano, but I wanted to put my own spin on it, balancing between channeling my inner Italian nonna and my very American need for melted cheese on everything pizza-adjacent. And focaccia in place of pizza dough felt like the right fit, making this an easy no-knead bake to fit into real life.
I added dried oregano in both the dough itself and the topping, to get plenty of herb flavor in each bite. And instead of fresh tomatoes which added too much moisture (since focaccia is baked at a lower temp than pizza), I used a can of drained diced tomatoes. No pre-roasting, no soggy raw dough. Finally, in place of briny olives, I loaded up on salty cheese. Specifically, a blanket of shredded mozzarella that melts into every dimple, plus hand-torn chunks of Fontina (or Gruyère) tucked throughout for little pockets of melty goodness.
If you're as obsessed with the bread-meets-pizza combo as I am, you'll want to check out my pizza pull-apart bread next, which is another fun, cheesy twist that's perfect for sharing. And my garlic rosemary focaccia muffins are a must-try, with the same no-knead focaccia dough baked in a muffin tin for the most adorable individual portions.
Let's Bake Pizza Focaccia Together!
For the full step-by-step directions, scroll down to the recipe card.
Overnight vs Same-Day
I love mixing up this dough the night prior so all I have to do on Pizza Friday is spread the dough in the pan, let it proof, pile on the toppings, and pop it in the oven.
But it also works same-day, with the stretch-and-fold method I share for my lemon blueberry focaccia.
My Tips for Thick Crust Pizza with Focaccia
- The tiny bit of sugar won't make the dough sweet, but I find that it helps jump start fermentation for the yeast.
- Use pre-shredded mozzarella, which has less moisture than fresh mozzarella, so it won't add too much moisture to the dough.
- To avoid a soggy or burnt bottom, you gotta drench your pan. I'm talking three whole tablespoons of olive oil spread on the bottom and up the sides. It'll feel like a lot, but that's what creates focaccia's classic crispy crust!
- And don't skip the final drizzle of olive oil on top, which prevents the bread from drying out so it stays soft & chewy.
Cheesy Focaccia Bread Pizza (No-Knead)
developed & tested by:
Equipment
Ingredients
Focaccia Dough
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 2 teaspoons dried oregano
- 1½ teaspoons salt (use fine sea salt or table salt)
Toppings
- 5 tablespoons olive oil, divided
- 1 (14.5-ounce) can diced tomatoes
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 4 ounces shredded mozzarella cheese (1 cup)
- 4 ounces Fontina cheese (or substitute Gruyère)
Instructions
Mix the Dough and Let it Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and oregano, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, sticky dough.
- Cover the mixing bowl tightly with plastic wrap (to retain moisture so it doesn't dry out) and let it rise at room temperature for 1 hour. The dough should begin to rise & grow in size, but it probably won't double by the time it goes into the fridge.
- Transfer the bowl to the fridge for 12-16 hours (for slow, cold fermentation).
Shape and Proof the Dough
- Spread three tablespoons of the olive oil on the bottom and up the sides of a 9x13 baking dish.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it down into all the edges and corners.
- Cover the baking dish with plastic wrap and let it proof at room temperature for about 4 hours, or until the dough looks really puffed up and jiggles when you shake the baking dish.
Prepare the Tomatoes
- Strain the canned diced tomatoes through a fine mesh sieve. Leave it over a bowl to continue straining out the juice for at least 20 minutes.
Add the Toppings and Bake
- Preheat the oven to 450°F (230°C).
- Spoon the strained tomatoes evenly over the dough. Sprinkle the minced garlic, oregano, and shredded mozzarella evenly on top. Crumble the Fontina into small pieces all over.
- Generously coat your fingers in olive oil. Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.
- Drizzle two tablespoons of olive oil evenly over the dough.
- Bake for 18-22 minutes, or until the focaccia is puffed up and golden. Cool the bread for at least 20 minutes, then slice and serve.
Notes
- Storage: Cool your bread completely & store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Reheating: Skip the microwave, which can make the bread soggy. Instead I warm them in the oven on a baking sheet at 375°F for 5-10 minutes.
- Toppings: Honestly this pizza focaccia is great as-is from the oven, but I like to drizzle chili oil crisp on top for a little heat, or add some chopped fresh herbs like basil & more oregano.
Nutrition
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