One Hour Focaccia Pizza

Elevate your next pizza night with this Focaccia Pizza! This homemade focaccia bread crust is soft and fluffy with crispy edges, it’s easily customized with your favorite toppings, and it’s ready in one hour!

**This recipe was originally published in March 2013. The recipe has been modified and the photos have been updated.

It doesn’t get better than pizza night does it? Typically we order out or I make flatbread pizza because it’s quick and easy, but this One Hour Focaccia Pizza is my new secret weapon.

This recipe originally included store bought focaccia bread, which is totally acceptable, but homemade is always best. I decided to utilize my trusty focaccia bread for this recipe, because it’s gotten rave reviews and it’s so easy to make.

Needless to say, the results were outstanding.

Why you’ll love this recipe:

• Focaccia bread pizza is soft and fluffy, with golden brown, crispy edges.
• This recipe is the fastest, easiest way to make homemade pizza. It’s ready in one hour from start to finish!
• It’s easy customized with your favorite sauces, cheese(s) and toppings.

Recipe ingredients

The focaccia bread ingredients are simple pantry staples, and the toppings may be swapped out with your favorite sauce, cheese(s) and toppings as outlined in the ingredient notes below.

Ingredient notes

• All purpose flour. Make this recipe whole grain by substituting the all purpose flour with whole wheat white flour, or use half whole wheat flour and half all purpose flour.
• Yeast. Use fresh, fast acting instant yeast for this recipe, which comes in handy 1/4 ounce packets (or 2 1/4 teaspoons) of yeast.
• Marinara sauce. I used my homemade marinara sauce, but you may use your favorite store bought marinara or pizza sauce. Pesto sauce or white sauce may also be substituted!
• Cheese. I used a combination of fresh mozzarella and parmesan cheese, which are easily substituted with your favorite cheeses.
• Pepperoni. Substitute the pepperoni with sausage, chicken, salami or bacon, or make it vegetarian with your favorite veggies!
• Basil. The basil is completely optional, but it adds a nice fresh flavor and color to the pizza.

How to make this recipe

There are a few steps involved in this focaccia pizza recipe, but they’re quick and easy to follow using the handy step by step photos and instructions below.

Pro tip: I highly recommend using a cast iron skillet as it gets hotter and results in crispy, golden brown edges. A 9″ cake pan, oven proof skillet or 8×8″ baking dish will work if you don’t own a skillet.

1. Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment and stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
2. Turn the mixer on low speed, and add 1 cup of the flour and the salt and mix just until combined. Add 2 tablespoons of the olive oil and the rosemary, if using, and mix until incorporated.
3. With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
4. Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil. Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour.
5. Gently shape the dough into a flat disk and place in the prepared skillet, then press the dough evenly in the bottom of the skillet and 1″ up the sides. If the dough keeps shrinking back, allow it to rest for 10 minutes to relax the gluten. Cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
6. Remove the skillet from the oven and preheat the oven to 450 degrees.
7. Remove the towel and brush the top of the bread with the remaining 2 tablespoons olive oil.
8. Par bake the focaccia the bread for 10 minutes until the top is lightly browned.
9. Brush the the top of the focaccia bread with the marinara sauce, followed by 1/4 cup of the parmesan blend, then top with sliced mozzarella and pepperoni. Bake for 7-10 minutes until the bread is crisp on the edges (use an offset spatula or butter knife to lift the edge away from the pan to check for doneness).
10. Remove from heat and top with remaining 2 tablespoons parmesan cheese blend and torn basil. Slice, serve and enjoy!

FAQs

How to serve this recipe

This focaccia pizza recipe may be served as a side dish or main dish. Top simply with marinara sauce and mozzarella and serve as a side with spatchcock chicken, stuffed shells or white bean and kale soup!

Serve as a main dish with fresh salads like spinach apple salad, massaged kale salad or butter lettuce salad!

Recipe notes

• Pro tip: I highly recommend using a cast iron skillet as it gets hotter and results in crispy, golden brown edges. A 9″ cake pan, oven proof skillet or 8×8″ baking dish will work if you don’t own a skillet.
• This focaccia pizza recipe may be customized using your favorite sauces, cheese and toppings such as pesto sauce, white sauce, sausage, salami, veggies and more!
• I used a 9″ cast iron skillet, but a larger one may be used as well.  Just check for doneness sooner as the dough will not be as thick.
• Store leftovers in the refrigerator and enjoy within 3 days.

More bread recipes you’ll love:

• Beer bread
• Irish soda bread
• No knead bread by NYT Cooking
• Soft pretzel hot dog buns
• Skillet cornbread
• Whole wheat burger buns

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

One Hour Focaccia Pizza

Servings: 4 servings

Prep Time: 15 mins

Cook Time: 20 mins

25 mins

Total Time: 1 hr

One Hour Focaccia Pizza is the quickest way to make homemade pizza! It's soft and fluffy, with crispy edges and customizable with your favorite toppings!

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Ingredients

• 3/4 cup warm water heat in the microwave for 10 seconds and stir — it should be lukewarm to the touch
• 1/2 teaspoon granulated sugar
• 2 1/4 teaspoon active dry yeast 1 packet
• 1 3/4 cup all purpose flour divided, plus more for sprinkling the dough
• 1 teaspoon kosher salt 1/2 teaspoon if using table salt
• 1 teaspoon dried rosemary or other herbs, optional
• 4 1/2 tablespoons extra virgin olive oil divided
• 5 tablespoons marinara sauce or store bought pizza sauce
• 6 tablespoons shredded parmesan or your favorite grated cheese, divided
• 5 ounces fresh mozzarella sliced
• 12 slices pepperoni
• 1/3 cup fresh basil torn

Equipment

• Le Creuset 9″ Enameled Cast Iron Skillet

Instructions 

• Place the warm water and sugar in the mixing bowl of a stand mixer fitted with the paddle attachment and stir well to combine. Sprinkle the yeast over the water and stir just a bit. Let stand until foamy, about 5 minutes.
• Turn the mixer on low speed, and add 1 cup of the flour and the salt and mix just until combined. Add 2 tablespoons of the olive oil and the rosemary, if using, and mix until incorporated.
  
• With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the remaining 1/4 cup until the dough begins to pull away from the sides of the bowl (you may not need it all).
• Preheat oven to 200 degrees. Grease a cast iron skillet or 8 – 9" cake pan with 1/2 tablespoon of the olive oil. Lightly flour a surface with flour. Remove the dough and place onto the floured surface and sprinkle the top lightly with flour.
  
• Gently shape the dough into a flat disk and place in the prepared skillet, then press the dough evenly in the bottom of the skillet and 1" up the sides. If the dough keeps shrinking back, allow it to rest for 10 minutes to relax the gluten. Cover with a clean towel. TURN OFF THE OVEN and place the skillet in the oven for 20 minutes to rise.
• Remove the skillet from the oven and preheat the oven to 450 degrees.
  
• Remove the towel and brush the top of the bread with the remaining 2 tablespoons olive oil.
• Par bake the focaccia the bread for 10 until the top is lightly browned.
  
• Brush the focaccia with the marinara sauce, followed by 1/4 cup of the parmesan blend, then top with sliced mozzarella and pepperoni. Bake for 7-10 minutes until the bread is crisp on the edges (use an offset spatula or butter knife to lift the edge away from the pan to check for doneness).
• Remove from heat and top with remaining 2 tablespoons parmesan cheese blend and torn basil. Slice, serve and enjoy!
  

Notes

• Pro tip: I highly recommend using a cast iron skillet as it gets hotter and results in crispy, golden brown edges. A 9″ cake pan, oven proof skillet or 8×8″ baking dish will work if you don’t own a skillet.
• Focaccia pizza may be customized using your favorite sauces, cheese and toppings such as pesto sauce, white sauce, sausage, salami, veggies and more!
• I used a 9″ cast iron skillet, but a larger one may be used as well.  Just check for doneness sooner as the dough will not be as thick.
• Store leftovers in the refrigerator and enjoy within 3 days.

Nutrition

Serving: 2slices, Calories: 533kcal, Carbohydrates: 47g, Protein: 21g, Fat: 29g, Saturated Fat: 9g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 1135mg, Potassium: 242mg, Fiber: 4g, Sugar: 2g, Vitamin A: 486IU, Vitamin C: 2mg, Calcium: 287mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breads

Cuisine: Italian

Author: Marcie

Keyword: focaccia pizza, focaccia pizza recipe

All recipes and images © Flavor the Moments.

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