Pizza Dough Focaccia

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My pizza dough focaccia is the ultimate shortcut to bakery-quality bread without the hassle of making dough from scratch. With a long rise for airy bubbles, customizable toppings, and minimal effort, it’s perfect for both beginners and seasoned bakers.

• Effortless Prep: Starts with store-bought pizza dough—no kneading, mixing, or stand mixer required.
• Big, Bubbly Texture: A long rise time creates that signature airy, chewy interior.
• Endlessly Customizable: Top with tomatoes, pesto, olives, garlic, or even grapes.
• Picnic-Perfect: An ideal addition to cheese boards, antipasto spreads, or outdoor lunches.

I’m all about a good semi-homemade recipe—something that makes life easier without sacrificing flavor. That’s exactly what this focaccia from pizza dough delivers. The key to getting those gorgeous bubbles? Letting the dough rise for the full time. I recommend a minimum of 4 hours, but if you can stretch it to 6, even better. During this time, gases develop, bubbles form and get trapped, and the flavor deepens. Be patient—it’s worth it for that beautifully airy, golden focaccia.

Table of Contents

• What is Focaccia?
• Tools You Need
• Ingredients
• How to Make Pizza Dough Focaccia
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• Toppings for Focaccia Bread
• More Focaccia Recipes

What is Focaccia

Focaccia is a classic Italian bread known for its airy, chewy texture and golden, olive oil–crisped crust. Often dimpled and topped with herbs or vegetables, it’s a versatile bake enjoyed as a side, snack, or sandwich base.

• Olive Oil–Rich: Generously coated in oil for a crispy, flavorful exterior.
• Dimpled Surface: Signature finger-pressed texture helps hold toppings and trap bubbles.
• Customizable Toppings: Commonly finished with rosemary, sea salt, tomatoes, or garlic.
• Versatile Use: Serve it warm, at room temperature, or even toasted.

This pizza dough focaccia recipe uses store-bought pizza dough to skip the mixing and kneading, but still delivers bakery-style focaccia. A slow, extended rise creates those signature bubbles, while toppings like cherry tomatoes and pesto add flavor and color with minimal effort.

Tools You Need

• Measuring cups
• Measuring spoons
• Measuring jugs
• 8-inch (20 cm) square baking pan
• Plastic wrap
• Pizza cutter

Ingredients

Olive Oil

• Coats the pan and dough to prevent sticking and create a golden, crisp crust.
• Extra virgin olive oil adds the best flavor.
• Substitute: Avocado oil or another neutral oil will work, but you’ll lose that signature focaccia taste.

Store-Bought Pizza Dough

• A quick shortcut that skips mixing and kneading while still delivering a chewy, airy crumb.
• Note to use just 1 lb (450 g) pizza dough. Let the dough rest at room temperature for 30 minutes before shaping—it becomes much easier to work with.
• Substitute: Homemade pizza dough such as 15-Minute Pizza Dough Recipe (No Yeast), No-Knead Best Pizza Dough,  or The Simplest Sourdough Pizza Crust works just as well.

Cherry Tomatoes

• Halved tomatoes bring brightness and a juicy pop of flavor to this pizza focaccia bread recipe.
• Roasting on top enhances their flavor and texture.
• Substitute: Grape tomatoes, thinly sliced heirloom tomatoes, or roasted red peppers.

Pesto

• Adds vibrant, herby flavor and richness.
• Use small dollops so it spreads without overwhelming the dough.
• Substitute: Sun-dried tomato pesto, garlic confit, olive tapenade, or a drizzle of herbed olive oil.

How to Make Pizza Dough Focaccia

1. Prepare the pan: Pour the 2 tablespoons ( 30ml) of olive oil into an 8-inch (20 cm) square baking pan. Add the dough and turn in the oil to coat.
2. Stretch the dough: Stretch the dough into the prepared pan, pushing it into the corners. Cover with plastic wrap and let it rest for a minimum of 4 hours, but up to 6.

3. Preheat the oven: Preheat the oven to 425°F (220°C).
4. Dimple and top: Use your fingertips to make dimples. Sprinkle it with the cherry tomatoes and dollop with pesto.

5. Bake: Bake for 22-25 minutes or until golden brown. Let cool for 5-10 minutes, then move onto a rack, cut and serve.

6. Store leftovers: Store leftovers in an airtight container at room temperature for up to 2 days.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Rise time matters: The long rising time will allow the focaccia to get especially big and bubbly so make sure not to shorten this time.
• Customize your toppings: You can vary the toppings to your liking: roasted garlic, olives, rosemary, and even grapes would be delicious!
• Perfect for picnics: This is the perfect item to bring to a picnic, paired with a cheese and charcuterie plate, along with some fresh vegetables and fruit.
• Slow rise option: Place the dough in the fridge overnight, then allow it to come to room temperature for 2 hours the next day before baking.

Make Ahead and Storage Instructions

• Make ahead: Prepare the dough and place it in the pan to rise for 4 to 6 hours, or do a slow rise overnight in the fridge. If rising overnight, bring the dough to room temperature for about 2 hours before baking.
• How to store focaccia bread leftovers: Once baked and cooled, store focaccia in an airtight container at room temperature for up to 2 days.
• Freezing: For longer storage, wrap baked focaccia bread tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw at room temperature before reheating.
• Reheating: Warm slices in a preheated oven at 350°F (175°C) for 5–10 minutes to refresh the crust and softness.

Focaccia Toppings

Focaccia dough is wonderfully versatile and welcomes a variety of toppings to suit every taste. Whether you prefer savory, fresh, or even a touch of sweetness, here are some delicious ideas to inspire your next bake:

• Roasted garlic cloves
• Cherry tomatoes or grape tomatoes
• Fresh rosemary or thyme
• Green olives or artichokes
• Thinly sliced red onions
• Dollops of pesto or tapenade
• Sliced grapes for a sweet-savory twist
• Crumbled feta or goat cheese
• Fresh mozzarella cheese
• Parmesan cheese
• Pepperoni slices
• Fresh basil or oregano
• Pizza sauce
• Sea salt flakes for finishing

More Focaccia Recipes

• Crazy Dough Focaccia
• The Easiest Sourdough Focaccia
• No-Knead Focacciawith Roasted Garlic and Rosemary
• Grape and Rosemary Focaccia
• The Most BUBBLY Focaccia Pizza (Deep Dish)

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