Breads & Doughs

The Most BUBBLY Focaccia Pizza You’ll Ever Make (No-Knead)!

4.95 from 57 votes
Thick, bubbly, chewy pizza has never been simpler with my Focaccia Pizza recipe — and the best part is that it's no-knead and doesn't need a machine at all.

Hi Bold Bakers!

Focaccia is delicious, pizza is delicious, so, naturally, my Focaccia Pizza is downright DELICIOUS! 

Focaccia pizza (which is pizza sauce, cheese, and toppings on top of a light, fluffy, and crisp focaccia) is gaining so much popularity that entire restaurants are dedicated to making the pie are popping up in neighborhoods everywhere. 

Skip the lines of those trendy restaurants (and the price) by making this incredibly easy homemade focaccia pizza. By following my simple steps (and you should definitely use my incredibly popular 5-Minute Pizza Sauce), you’ll get a great flavor from the dough’s fermenting and the great, big bubbles like classic focaccia straight from Italy. Plus! There’s no need to knead and you don’t need a mixer!

[ Looking to take it up a notch? Try my Sourdough Focaccia recipe! ]

What’s The Difference Between Focaccia And Pizza Dough?

This is all of your favorite pizza toppings on top of focaccia instead of pizza dough. It resembles a deep-dish pie rather than a thin New York slice thanks to one ingredient.

Both focaccia and pizza dough are made with flour, oil, salt, water, and yeast. But pizza dough uses very little yeast — giving you a thin, flat crust. However, focaccia uses more, which makes the dough rise higher and gives it a fluffier texture. Focaccia is also dimpled with fingers, which helps the bread maintain its moisture. 

The good news is, too, that this recipe is killer focaccia in general if you don’t want pizza.

Cutting and serving a slice of my Focaccia Pizza recipe, topped with pepperonis.

What You Need To Make Focaccia Pizza

How To Make Focaccia Pizza

The hardest part of this recipe is waiting for the focaccia to ferment for a day! Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

  1. The day before, prepare the focaccia dough by combining the flour, yeast, and salt. Add the water and stir until the flour is completely incorporated. Cover the bowl with plastic wrap and a kitchen towel and let it sit at room temperature for about 18-24 hours. If you don’t want to use plastic wrap, I happen to use a plastic shower cap that I can use over and over.
  2. The next day, once the dough has doubled in size and is covered in bubbles, pour olive oil into a 9″ x 13″ baking pan. Scrape the dough out of the bowl and into the baking pan, and turn to coat it with oil. Spread the dough to the corners. (Allow the dough to relax in the baking pan for 20 minutes if it springs back when shaping.)
  3. Cover the baking pan with plastic wrap and towel and let the dough rest for 2-4 hours. Be patient! During this second rise, the dough will develop the big, lovely bubbles. 
  4. When the dough is ready, use your first three fingers and dimple the surface of the dough (see the video for a step by step guide).
  5. Cover the pizza in pizza sauce, cheese, and pepperonis.
  6. Bake in a preheated 425°F (210°C) oven for 25-30 minutes, or until the cheese starts to brown.

A slice of focaccia pizza topped with cheese and pepperonis.

Gemma’s Pro Chef Tips For Making Focaccia Pizza

  • Use my 5-Minute Pizza Sauce!
  • You can make the dough up to 3 days in advance — both the flavor and texture will just get better!
  • If you prefer regular focaccia, leave off the pizza toppings and add olives, sun-dried tomatoes, and rosemary. 
  • Double the recipe for a huge pizza party! Or halve the recipe, for a smaller crowd, and bake the dough in a quarter sheet tray for approximately the same time. 
  • If you don’t want your dough to sop up the pizza sauce, par-bake the dough for 20 minutes without the toppings. It should look blond and feel firm. After adding the toppings, pop it back in the oven for about 5 to 10 minutes.

How Do I Store Focaccia Pizza?

Store any leftover pizza, covered, in the fridge for up to 3 days. 

Focaccia Pizza cut into squares and served on plates.

Make More Pizza!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Focaccia Pizza Recipe

4.95 from 57 votes
Thick, bubbly, chewy pizza has never been simpler with my Focaccia Pizza recipe — and the best part is that it's no-knead and doesn't need a machine at all.
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 mins
Cook Time 25 mins
bulk ferment 18 hrs
Thick, bubbly, chewy pizza has never been simpler with my Focaccia Pizza recipe — and the best part is that it's no-knead and doesn't need a machine at all.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 3 cups (15oz/422g) all-purpose flour
  • ½ teaspoon instant yeast
  • 2 teaspoons salt
  • 1 ⅓ cups (10 ½oz/282ml) water, room temperature
  • 2 tablespoons olive oil
  • ½ cup (4oz/115g) pizza sauce
  • 1 ½ cups (8oz/225g) mozzarella grated
  • 10-12 pepperoni (optional)

Instructions

The Day Before:

  • In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon (or your hand) until the flour is completely incorporated. This is a sticky dough so don't worry if it is wet.
  • Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for roughly 18-24 hours.

The Next Day:

  • Once the dough has doubled in size and is covered in bubbles it is ready to work with.
  • Pour the olive oil into a 9" x 13" baking pan. Scrape the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the corners. (allow the dough to relax for 20 minutes if it springs backs when shaping)
  • Cover the baking pan again with plastic wrap and a towel and let the dough rest for 2-4 hours. During this time the dough will rise and those lovely big bubbles will form so be patient and allow the dough time to develop.
  • Preheat the oven to 425°F (210°C).
  • When the dough is ready, use only your fingers to dimple the surface of the dough. (see video above for step by step)
  • Carefully cover the pizza in the pizza sauce, cheese, and pepperonis.
  • Bake for 25-30 minutes or until the cheese starts to brown.
  • Enjoy hot from the oven! Store leftovers in the fridge, covered for up to 3 days.

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Solanki Chakraborty
Solanki Chakraborty
10 days ago

Okayyy, so I tried it out, and it is literally one of the most amazing pizza recipe. Since I don’t have an oven, I made it on stovetop, but the result was truly amazing. Thank you so much for this recipe.

Francesca
Francesca
1 day ago

Such an easy recipe! I’m very new to baking and found this recipe so easy to follow. I fed my pizza to my friends and they absolutely loved it! Making another one tonight! 🙂

Beverly
Beverly
4 days ago

Gemma, thank you for this recipe!! I couldn’t believe something THIS GOOD came out of MY OVEN! It’s incredibly easy, crazy easy to make and with little effort we had restaurant quality dinner!! This one’s a keeper for sure! The kids and grand kids will be here tomorrow evening for supper and guess what we’re having…!!!

Last edited 4 days ago by Beverly
4 days ago

Is there any way I can make the proofing go faster maybe kneading it, if so how long would I knead it for?

Euge
Euge
5 days ago

Can the dough be frozen?

Liesl Miller
5 days ago

Hi Gemma, your recipe say that you need 2TBS of olive oil to coat it with the dough. I did add in the 2TBS of olive oil on my dough but mine looked more oily compare to yours, and looks like too much oil. Is it okay if there’s too much oil on the dough and what will be the effect after resting?

Michele
Michele
6 days ago

Can I use a glass 9×13 pan? It’s all I have

6 days ago

Oh my gosh I AM SOLD! Regular pizza crust who? Move over, there’s a new crust in town! This was so easy to put together and work with, and turned out SO GOOD. I don’t think I’ll go back!

I added some Italian Seasoning, garlic powder, onion powder, chili flakes, and a little splash of olive oil to the dough and have to say it turned so incredibly yummy – I could eat the bread alone! I might need to use this recipe to make some regular foccacia soon.

Thanks for sharing this recipe with us!

7 days ago

focacciai…. double batch today for my son’s 30 birthday❤️ Fantastic … Thank you Gemma

Angela
Angela
7 days ago

If I can’t use it within 24 hours do I still leave it out or should I refrigerate it? If I do refrigerate it what do I do when I’m ready to use it?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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