Name: Thick & Crispy Focaccia Pizza Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 8 h 45 min
Cuisine: Italian
Ingredients: 450 grams all-purpose flour; 11 grams sugar; 8 grams diamond crystal kosher salt; 2 grams instant yeast (⅔ teaspoon); 364 grams warm water (75°F if kitchen is hot, 90°F if kitchen is cold); 40 grams extra virgin olive oil (or regular olive oil); 6 ounces unsalted tomato sauce; 1 teaspoon diamond crystal kosher salt (use half as much of any other brand); ½ teaspoon dried basil; ½ teaspoon dried oregano; 1 garlic clove (finely grated); 6 ounces low-moisture, whole milk mozzarella cheese; 22 slices pepperoni; 2 tablespoons pecorino romano (Locatelli preferred, parmesan will also work); 4 leaves fresh basil

Jump to Recipe

If you are searching for a deliciously unique twist on traditional pizza, you absolutely must try this Thick & Crispy Focaccia Pizza. Imagine the pillowy softness of focaccia dough combined with a satisfyingly crispy crust that holds an irresistible blend of tangy tomato sauce, generous mozzarella, spicy pepperoni, and aromatic herbs. This recipe is a love letter to texture and flavor, offering a homemade experience that creates a golden, bubbly masterpiece with minimal fuss. Whether you’re a pizza connoisseur or just someone who adores a good crust, this Thick & Crispy Focaccia Pizza will quickly become your go-to crowd-pleaser in the kitchen.

Thick & Crispy Focaccia Pizza Recipe - Recipe Image

Ingredients You’ll Need

Creating the perfect Thick & Crispy Focaccia Pizza calls for simple, trustworthy ingredients that each bring something special to the party. From the flour that builds the chewy structure to the fresh basil that adds a fragrant finish, every item plays a vital role in building this delicious pizza from crust to topping.

450 grams all-purpose flour: Provides the perfect balance of strength and tenderness for a sturdy but soft focaccia base.
11 grams sugar: Helps activate the yeast and adds a subtle sweetness to balance the savory flavors.
8 grams diamond crystal kosher salt: Enhances flavor and controls yeast activity—crucial for texture and taste.
2 grams instant yeast (⅔ teaspoon): The magic ingredient that gets your dough bubbling and airy.
364 grams warm water: Perfect temperature ensures optimal yeast activation and dough consistency.
40 grams extra virgin olive oil: Adds richness and keeps the crust delectably crispy without drying out.
6 ounces unsalted tomato sauce: Your base sauce loaded with fresh flavors.
1 teaspoon diamond crystal kosher salt: For seasoning the sauce to perfection.
½ teaspoon dried basil: Introduces classic herbal notes that complement tomato.
½ teaspoon dried oregano: Brings an earthy depth that screams traditional pizza vibes.
1 garlic clove (finely grated): Adds a touch of aromatic warmth and sharpness.
6 ounces low-moisture, whole milk mozzarella cheese: Melts beautifully and browns perfectly for that irresistible cheesy layer.
22 slices pepperoni: Lends a spicy, savory kick and crisp edge when baked.
2 tablespoons pecorino romano: A salty, nutty finish that elevates the pizza’s flavor profile.
4 leaves fresh basil: Used as a fresh, fragrant garnish to brighten every bite.

How to Make Thick & Crispy Focaccia Pizza

Step 1: Preparing the Focaccia Dough

Start by preparing your baking pan with a generous coating of non-stick spray and drizzle some olive oil, tilting it carefully to coat all sides—this prevents sticking and gives you those crispy edges you’ll love. Then, whisk together your dry ingredients: flour, sugar, salt, and yeast in a large bowl. Pour in the warm water and olive oil right into the center and mix everything with a dough whisk until you get a messy but cohesive sticky dough. This initial mix is the foundation for your dough’s incredible texture.

Step 2: Folding for Structure and Strength

With damp hands, stretch and fold each corner of the dough over itself, rotating the bowl as you go. This simple folding process is repeated thrice with resting intervals to develop the gluten network, which results in that perfect chewy yet airy crumb you’re aiming for in your Thick & Crispy Focaccia Pizza. At the final fold, flip the dough seam side down so the smooth side faces up—this helps it relax and rise beautifully.

Step 3: Long, Slow Fermentation

Once your dough is strengthened by folding, slide it into the oiled pan, cover it, and let it rest at room temperature for 7 to 10 hours. This long fermentation at room temp is key—it encourages flavor development and gentle rise without overproofing, so your pizza crust gets those delightful bubbles and a rich, complex taste.

Step 4: Crafting the Sauce and Cheese Preparation

While the dough is resting, whisk together the tomato sauce with dried basil, oregano, salt, and freshly grated garlic for an aromatic sauce that perfectly balances sweet and savory notes. Grate your mozzarella cheese just before assembling to ensure it melts evenly with an irresistible stretch and golden bubble—keeping it in the fridge until ready helps maintain freshness.

Step 5: Assembling the Thick & Crispy Focaccia Pizza

About half an hour before baking, preheat your oven to 450°F with a baking steel positioned on the middle or lower rack for optimal heat distribution. Carefully spread the relaxed, bubbly dough to fill the pan’s edges, using oiled fingertips to create dimples all over the surface—this is signature focaccia technique that allows the sauce and toppings to nestle perfectly. Dollop and spread the sauce evenly, layer the mozzarella, arrange pepperoni slices in offset rows, and shower grated pecorino romano on top for that added burst of flavor.

Step 6: Baking to Golden Perfection

Slide your pan onto the blazing-hot baking steel and bake for 23 to 25 minutes. Watch as the cheese crisps and browns, creating spectacular contrast between lush melted patches and crunchy edges. If browning unevenly, a gentle pan rotation after 17 minutes helps bake your pizza uniformly. Finally, scatter fresh basil ribbons over the surface once out of the oven for a bright pop of flavor and color.

Step 7: Cooling and Serving

Allow your Thick & Crispy Focaccia Pizza to cool slightly in the pan, then carefully transfer to a rack to keep the bottom crisp and avoid sogginess. Using scissors to slice is not only practical but fun—each cut reveals layers of cheese, sauce, and that beautiful golden crust. Serve warm and watch your friends and family fall in love with every bite.

How to Serve Thick & Crispy Focaccia Pizza

Garnishes

Fresh basil leaves are the perfect finishing touch, imparting a delicate, herbal freshness that contrasts wonderfully with the rich cheese and savory pepperoni. For an extra zing, consider a drizzle of high-quality extra virgin olive oil or a sprinkle of flaky sea salt right before serving to elevate every flavor note.

Side Dishes

This Thick & Crispy Focaccia Pizza pairs delightfully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Roasted vegetables or a bowl of marinated olives also complement the pizza’s hearty, rustic character without overpowering it.

Creative Ways to Present

Try serving this pizza family-style on a wooden board with rustic cutlery to create a warm, inviting atmosphere. For a social gathering, slice into bite-sized pieces and serve alongside a variety of dipping sauces—think garlicky aioli, spicy arrabbiata, or creamy pesto—which invites your guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

Allow any leftover Thick & Crispy Focaccia Pizza to cool completely before wrapping tightly in plastic wrap or storing in an airtight container in the fridge. It keeps well for up to 3 days while maintaining much of its original texture and flavor.

Freezing

If you want to store it longer, wrap slices individually in foil and place them in a freezer-safe bag or container. Frozen focaccia pizza stays delicious for up to 2 months—perfect for nights when you crave a quick homemade meal without all the prep.

Reheating

For best results, reheat your leftovers in a preheated oven at 375°F on a baking sheet or wire rack for about 8 to 10 minutes. This revives the crispiness of the crust and melts the cheese back to gooey perfection. Avoid microwaving if you can, as it tends to make the crust soggy.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can substitute active dry yeast for instant yeast. Just remember to proof it in warm water for about 5 to 10 minutes before mixing with your dry ingredients to ensure it’s active and your dough rises properly.

What if I don’t have a baking steel?

No worries! A preheated pizza stone or even a heavy baking sheet flipped upside down works well. The goal is to provide an even, hot surface that crisps the bottom of your focaccia pizza while baking.

Can I prepare the dough the night before?

Absolutely. You can refrigerate the dough in the pan overnight, which will slow fermentation and develop even more flavor. Let it warm up and come to room temperature before adding toppings and baking.

Is it possible to make this pizza gluten-free?

This recipe relies on the gluten development for its signature texture, so it isn’t ideally suited for gluten-free flour blends. However, you might experiment with specialized gluten-free pizza dough recipes if you want a similar style.

How thick should the dough be before baking?

Spread the dough to fill your pan completely and about half an inch to one inch thick. The dough should be bubbly and have visible dimples, which allow the sauce and toppings to nestle in perfectly during baking.

Final Thoughts

Making this Thick & Crispy Focaccia Pizza at home is a rewarding journey filled with sensory delights from the first knead to that final golden slice. The combination of a pillowy yet crispy crust, robust sauce, and perfect cheese melt delivers something truly special. I can’t wait for you to try this recipe and share it with your loved ones—it’s comfort food elevated to an art form that you’ll be proud to serve again and again!

Thick & Crispy Focaccia Pizza Recipe

★★★★★

5.1 from 14 reviews

Author: lilan
Total Time: 8 hours 45 minutes (includes long dough resting)
Yield: 8 servings 1x
Diet: Halal

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Description

This Thick & Crispy Focaccia Pizza recipe combines the airy, tender qualities of focaccia bread with the rich flavors of classic pizza toppings. Featuring a fluffy, olive oil-enriched dough topped with a savory tomato sauce, mozzarella cheese, pepperoni, and pecorino romano, this pizza delivers a perfect balance of crispness and chewiness. Ideal for a satisfying homemade meal that impresses with both texture and taste.

Instructions

Make the Focaccia Pizza Dough: In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast. Pour in the warm water and olive oil in the center. Mix using a dough whisk until a sticky, cohesive dough forms. Gather the dough into a rough ball at the bottom of the bowl. Cover and rest for 5 minutes.
First Set of Folds: With damp hands, stretch and fold one corner of the dough over itself. Rotate the bowl a quarter turn and repeat until all edges have been folded toward the center. Cover and rest for another 5 minutes.
Second Set of Folds: Repeat the stretching and folding process around the dough with damp hands. Cover and let rest for 10 minutes.
Third and Final Set of Folds: Perform the stretching and folding process once again around the dough. This time, flip the dough over so the seam is on the bottom and the smooth side faces up.
Transfer Dough to Pan: Slide the prepared dough out of the bowl onto a 9×13″ high-sided baking pan coated with non-stick spray and oiled with 1 tablespoon of olive oil spread around. Cover the pan and let the dough rest at room temperature for 7-10 hours until it has risen and filled the pan with bubbles visible.
Prepare Pizza Sauce: In a bowl, combine tomato sauce, dried basil, dried oregano, salt, and finely grated garlic. Whisk until well blended.
Grate Cheese: Grate the mozzarella cheese using the large holes of a box grater and keep refrigerated if not used immediately.
Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F with a baking steel placed on the middle or lower third rack.
Sauc and Dimple Dough: Use the back of a spoon to spread the prepared pizza sauce evenly on the focaccia dough reaching the pan edges. Lightly oil your fingers with olive oil and gently poke your fingers straight down into the dough to create dimples all over.
Add Cheese and Toppings: Evenly spread grated mozzarella over the sauced dough. Arrange the 22 pepperoni slices in offset alternating rows of 2 and 3 slices, extending to the pan edges. Sprinkle with pecorino romano cheese. Let rest for 10-15 minutes.
Bake: Place the pan directly on the preheated baking steel and bake for 23-25 minutes until the cheese is bubbly and crispy. Rotate the pan after 17 minutes for even browning if needed. Remove from oven and immediately garnish with fresh basil ribbons.
Slice and Serve: Allow the focaccia pizza to cool in the pan on a cooling rack for 10-15 minutes. Carefully remove the pizza to a cooling rack to avoid sogginess on the bottom. Cut into pieces using scissors and serve hot.

Notes

Use a warm water temperature adjusted according to your kitchen temperature for optimal yeast activation.
Damp hands prevent sticking when folding the dough.
Resting times during folding help develop gluten strength and texture.
A high-sided pan ensures the focaccia dough can rise thick and tall.
The dimpling step is essential for keeping the dough from rising unevenly and helps sauce adhesion.
Preheating with a baking steel ensures a crisp and well-baked crust bottom.
Cutting with scissors allows for easier serving without compressing the airy crust.
You can substitute pecorino romano with parmesan if Locatelli is unavailable.
If you prefer, omit pepperoni to make it vegetarian.

Prep Time: 20 minutes (plus 7-10 hours resting time)
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian