Imagine sliding a tray from the oven, the kitchen filled with the rich aroma of olive oil, tomatoes, and freshly baked bread. The surface is golden, deeply dimpled, and glistening—each little pocket holding a pool of savory goodness. This pizza focaccia bread recipe captures the airy crumb of classic Ligurian focaccia and the hearty toppings of your favorite pizza. It’s a pizza focaccia hybrid: sturdy enough for sauce and cheese, yet soft and chewy in the center. You’ll also discover how recipes like my simple focaccia bread and garlicky focaccia bread can inspire endless variations for your own rustic Italian bread adventure.
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The Story Behind Pizza Focaccia
I still remember my first taste of pizza-style focaccia in San Francisco’s North Beach. I was wandering past Liguria Bakery early one morning when the scent pulled me in like a warm hug. Inside, I found trays of thick crust pizza bread—just olive oil, tomato sauce, and green onions, but bursting with flavor. They wrapped it in plain paper, tied with string, and I ate it on the sidewalk, brushing crumbs from my coat.
What Makes Pizza Focaccia Bread Unique
At its heart, pizza focaccia is an artisan focaccia topped like a pizza—an olive oil bread with a chewy bread crust, airy yet strong enough for sauce and cheese. Its surface is dimpled intentionally, not just for looks, but to trap olive oil, tomato sauce, and seasonings in each bite. This technique creates a rustic Italian bread that feels indulgent yet simple, like something your nonna might pull from the oven. Variations like focaccia gluten-free bread show that you can adapt this style to almost any diet without losing that signature crispy focaccia edge.
Origins of Focaccia in Liguria; How San Francisco’s Liguria Bakery Elevated It
Focaccia’s roots run deep in Liguria, where bakers have been making fluffy focaccia dough for centuries. In Genoa, they brush the surface generously with olive oil before baking, creating a golden crust that shatters slightly under your teeth. Liguria Bakery brought that tradition to California over a century ago, making it a neighborhood ritual. Every loaf reflects the patience of long fermentation, the balance of salt and oil, and a technique that transforms simple ingredients into something unforgettable. If you’ve ever wanted to master this style at home, you’ll love how this recipe balances that heritage with a pizza-style twist worthy of any table.
Understanding the Difference Between Pizza Dough and Focaccia Dough
I learned the difference the hard way one rainy afternoon when I tried to turn leftover pizza dough into a quick focaccia. The result? A chewy, flat round that lacked the rich flavor and golden, oil-soaked crumb I love. That’s when I realized: while they share ingredients, pizza dough and focaccia dough are like cousins—related, but raised differently.
Pizza Dough vs. Focaccia Dough – Texture, Taste, and Technique
Pizza dough is lean, built for speed and heat. It uses less oil, which creates a thinner, crisper crust—perfect for a classic chewy bread crust under melted cheese. Focaccia dough, on the other hand, is enriched with generous olive oil, giving it that fluffy focaccia dough texture and crispy focaccia edges. It’s often baked thicker, which makes it ideal for a pizza focaccia hybrid that holds hearty toppings without collapsing. If you’ve tried my focaccia sandwiches, you know that sturdy-yet-soft balance makes it perfect for layering flavors.
How Ingredients Influence Each Type of Bread
Flour choice, hydration, and fermentation time shape these breads. Focaccia often uses higher hydration for a looser dough, encouraging bigger air pockets. The longer fermentation—whether an overnight cold rise or a slow room-temperature proof—develops deeper flavor and a tender interior. Pizza dough, especially for thin crust styles, can be ready in just a couple of hours. And let’s not forget the olive oil: in focaccia, it’s not just a garnish but a defining ingredient.
Ingredients & Tools
When I bake a homemade focaccia pizza, I reach for simple pantry staples—flour, yeast, water, olive oil, and salt—but the way they’re combined makes all the difference. These are the essentials for a fluffy focaccia dough with crispy focaccia edges that can hold any topping you dream up.
Dough Basics
For one sheet of thick crust pizza focaccia bread recipe, you’ll need:
- 4 cups bread flour (or all-purpose for a softer, rustic Italian bread)
- 2 ¼ teaspoons instant yeast (or active dry yeast)
- 1 ½ cups warm water (about 105–110°F)
- ¼ cup extra-virgin olive oil (plus more for greasing and drizzling)
- 2 teaspoons sea salt
- 1 teaspoon sugar (optional, to help activate yeast)
Quick-rise vs. Overnight:
- Quick-rise: Dough ready in about 2–3 hours—perfect for a weeknight dinner.
- Overnight rise: Rest in the fridge for 12–18 hours for deep flavor and airy texture.
Optional Toppings
The beauty of a pizza focaccia hybrid is how versatile it is. Try these combinations:
- Liguria-Style: Jammy tomato sauce, sliced green onions.
- Cheesy Comfort: Shredded mozzarella, dollops of ricotta, fresh basil.
- Sfincione-Inspired: Sautéed onions, breadcrumbs, anchovies.
- Herb Garden: Rosemary, thyme, oregano, coarse sea salt, drizzle of olive oil.
Step-by-Step Instructions
Follow these steps to create a pizza focaccia bread recipe with the perfect balance of fluffy focaccia dough inside and crispy focaccia edges outside.
- Mix the Dough
In a large bowl, combine flour, yeast, salt, and sugar. Add warm water and olive oil. Stir until a shaggy dough forms. Switch to hand-kneading or a stand mixer with a dough hook until smooth and elastic. - First Rise – Quick or Overnight
- Quick-rise: Cover the bowl and let the dough rise at room temperature for 1–2 hours until doubled.
- Overnight: Cover and refrigerate for 12–18 hours for deeper flavor and a more open crumb.
- Prepare the Tomato Sauce (if using)
Simmer crushed tomatoes with olive oil, garlic, and herbs until thick and jammy. Cool before using. - Shape and Dimple
Generously oil your baking pan. Turn the dough out and press gently into the corners. Use oiled fingertips to create deep dimples all over the surface—this is what traps the olive oil and sauce. - Pre-Bake (if layering cheese)
For extra crispy cheese, bake the plain dough for 8–10 minutes before adding toppings. - Add Sauce and Toppings
Spread tomato sauce into the dimples, then layer cheese, herbs, or other toppings.
- Bake to Golden Perfection
Bake in a preheated 450°F (232°C) oven for 20–25 minutes, until the edges are crisp and the top is golden brown. - Finish with Fresh Herbs and Olive Oil
Remove from the oven, drizzle with more olive oil, and scatter fresh herbs over the top. Cool slightly before slicing.
Pizza Focaccia Bread Recipe
- Total Time: 45 minutes
- Yield: 1 large focaccia pizza 1x
- Diet: Vegetarian
Description
Thick, airy focaccia pizza with a golden crust, rich olive oil flavor, and your choice of toppings.
Ingredients
4 cups bread flour
2 ¼ tsp instant yeast
1 ½ cups warm water
¼ cup olive oil (+ extra for pan & topping)
2 tsp sea salt
1 tsp sugar (optional)
Tomato sauce
Cheese
Herbs
Instructions
1. Mix flour, yeast, salt, sugar, water, and olive oil until a dough forms.
2. Knead until smooth.
3. Let rise (quick or overnight method).
4. Prepare tomato sauce.
5. Shape and dimple dough in an oiled pan.
6. Pre-bake if using heavy cheese.
7. Add sauce and toppings.
8. Bake at 450°F for 20–25 minutes.
9. Finish with herbs and olive oil.
Notes
For a lighter crumb, use high-hydration dough.
Add fresh herbs after baking for bright flavor.
Overnight fermentation gives best texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Pizza
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
Pro Baking Tips
After years of making homemade focaccia pizza for my family and my bakery customers, I’ve learned that a few small adjustments can take your pizza focaccia hybrid from good to unforgettable.
- Choose the Right Pan for Crisp Edges
A dark metal baking pan conducts heat better than glass, giving you those crispy focaccia edges. If you prefer a softer bottom, use a ceramic or enameled pan. - Preheat Your Pan
Lightly oil the pan and heat it in the oven for 5 minutes before adding the dough. This creates an instant sizzle on the bottom, producing that chewy bread crust with a golden base. - Balance Toppings and Bake Time
Heavy toppings can make focaccia soggy. If you’re going all-in with sauce, cheese, and vegetables, partially bake the dough first (8–10 minutes) before adding them for sturdy bread. - Add Fresh Herbs and Soft Cheeses Late
Basil, arugula, or burrata should go on right after baking so they keep their bright flavor and color. - Olive Oil is Your Friend
Don’t be shy—generously oil both the pan and the top of the dough before baking. This not only improves flavor but also locks in moisture while giving that signature golden shine.
Variations to Try
One of the best things about a pizza focaccia bread recipe is how endlessly adaptable it is. You can honor tradition with a Ligurian approach, go deep-dish for a crowd-pleaser, or even give it a French twist. Here are my favorite ways to change it up:
- Liguria-Style Focaccia Pizza
Inspired by the trays I’ve tasted in San Francisco’s North Beach, this version features a jammy tomato sauce spread into the dimples and a sprinkle of sliced green onions—simple, rustic Italian bread perfection. - Deep-Dish Focaccia Pizza
Think of it as a cross between a thick crust pizza bread and a fluffy focaccia dough. Bake in a high-sided pan, layering cheese under and over the sauce for molten pockets in every bite. - Sicilian / Sfincione-Inspired
Top your airy artisan focaccia with sautéed onions, anchovies, and toasted breadcrumbs for a savory, old-world flavor that’s bold yet comforting. - French Pissaladière Twist
Swap tomato sauce for a bed of caramelized onions, then add anchovies and black olives. This Mediterranean-inspired version is salty, sweet, and perfect for pairing with wine.
Serving & Pairings
The beauty of a pizza focaccia hybrid is that it’s just as good for a casual lunch as it is for a centerpiece at a dinner party. Here’s how I love to serve it:
- Fresh from the Oven: Slice into generous squares while still warm. The crispy focaccia edges and soft, airy center are at their peak right after baking.
- With Soups & Salads: Pair with a bright arugula salad or a hearty tomato soup for a balanced meal. The chewy bread crust soaks up broth beautifully.
- Cheese Boards: Serve as part of an antipasto spread with olives, cured meats, and aged cheese.
- Leftovers: Reheat slices in a hot oven or skillet to restore the crispness. Day-old focaccia can also be repurposed into focaccia sandwiches for an easy next-day lunch.
Whether you’re baking a traditional focaccia pizza or experimenting with an artisan focaccia variation, serving it fresh and pairing it thoughtfully makes all the difference.
FAQs : Pizza Focaccia Bread
Can you turn pizza dough into focaccia bread?
Yes, you can, but it won’t have the same texture or depth of flavor as true focaccia dough. Pizza dough is lean, with less olive oil and shorter fermentation, so the result will be denser and less airy. For a closer match, increase the olive oil and allow for a longer rise.
Are focaccia and pizza dough the same?
No—while they share core ingredients, the proportions and techniques differ. Focaccia dough has more hydration and olive oil, creating a fluffy focaccia dough with crispy edges, while pizza dough is designed for a thinner, chewier bread crust.
What is the secret to great focaccia bread?
Generous olive oil, proper dimpling, and enough proofing time. A long, slow fermentation develops complex flavor, and brushing olive oil into the dimples before baking helps create that signature golden crust and soft, open crumb.
Is pizza flour good for focaccia bread?
Yes, high-protein pizza flour can give focaccia extra chew and structure, but all-purpose flour works beautifully too. The key is balancing gluten development with enough hydration to keep the crumb tender.
Final Thoughts on Mastering Pizza Focaccia Bread
Baking the perfect pizza focaccia bread recipe is about more than just following steps—it’s about creating a loaf that feels like it belongs on your table, shared with people you love. Whether you’re making a simple Liguria-style topped with tomato sauce and green onions, or an indulgent deep-dish pizza focaccia loaded with cheese, this bread is the ultimate comfort food.
Start with quality ingredients, give your dough the time it needs, and don’t hold back on the olive oil. Embrace the joy of dimpling the dough, savor the aroma as it bakes, and take that first bite when the crispy focaccia edges meet the soft, airy center.
And remember, this rustic Italian bread is endlessly adaptable—try new toppings, pair it with your favorite drink, or turn leftovers into focaccia sandwiches for lunch the next day. With a little practice, you’ll have a go-to recipe that’s both artisan focaccia and hearty pizza, ready to win over anyone who tastes it.
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