Dinner

Focaccia Pizza with Fresh Basil, Cherry Tomatoes, and Mozzarella Recipe

Byluca Carter December 26, 2025December 26, 2025

Introduction

Focaccia Pizza offers a delightful twist on traditional pizza with its thick, airy, and no-knead dough. This easy recipe allows the dough to ferment slowly, resulting in a flavorful base topped with fresh tomatoes, mozzarella, and aromatic basil pesto. Perfect for a family meal or casual gathering, it’s simple yet impressive.

The image shows a close-up of a thick square slice of pizza on a wooden board. The pizza base is golden and thick with a slightly crisp edge. On top of the base is a layer of red tomato sauce covered with melted white cheese that looks creamy and stretchy. There are dollops of green pesto scattered on the cheese, adding texture and color contrast. The sauce and cheese mix with small bits of meat or mushrooms under the cheese near the edges. The pizza has a soft, fluffy look with hints of crispy browned spots around the crust. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

17.5oz / 500g plain all-purpose flour
2 teaspoons / 7g instant yeast

2 cups lukewarm water (1 ½ cups room temperature, ½ cup boiling water)
2 teaspoons salt

1 teaspoon sugar
3-4 tablespoons extra virgin olive oil

1 ¼ cup tomato passata / tomato sauce
1 garlic clove – grated or minced
1 teaspoon dried oregano

2 teaspoons extra virgin olive oil
Handful fresh basil leaves
Good pinch of salt

15 cherry tomatoes halved
7oz / 200g low moisture mozzarella cheese
2-3 tablespoons basil pesto

1 tablespoon extra virgin olive oil

Instructions

Step 1: In a large bowl, combine the flour and salt.
Step 2: In another bowl, mix lukewarm water, instant yeast, and sugar until well combined. If using active yeast, wait for bubbles to appear.

Step 3: Pour the yeast mixture into the flour bowl and stir with a spatula or wooden spoon until a thick, sticky dough forms with no dry flour at the bottom.
Step 4: Drizzle 1 tablespoon of olive oil over the dough, cover with plastic wrap, and refrigerate for 10-12 hours or overnight to let the dough triple in size.
Step 5: Add 2-3 tablespoons of olive oil to a non-stick oven dish (about 14 x 10 inches). Optionally, line with parchment paper before adding oil.

Step 6: Transfer the dough to the dish and gently stretch it into an even layer using oiled fingers. Cover with cling wrap and let it proof at room temperature for 2-4 hours until it doubles in size.
Step 7: While dough proofs, prepare the pizza sauce by mixing tomato passata, grated garlic, dried oregano, olive oil, a pinch of salt, and torn basil leaves in a bowl. Let flavors meld.
Step 8: Grate the mozzarella using the largest holes on a box grater. If the cheese is too soft, freeze for 5-10 minutes first.

Step 9: Preheat the oven to 425℉ (220℃). Using oiled fingers, create dimples all over the dough surface.
Step 10: Sprinkle the dough with salt, then spread the pizza sauce evenly using the back of a spoon.
Step 11: Scatter halved cherry tomatoes over the sauce, gently pressing them into the dough. Sprinkle with salt and drizzle 1 tablespoon olive oil. Let rest for 5-10 minutes.

Step 12: Bake for 15-20 minutes until the dough rises, sauce bubbles, and edges turn golden brown.
Step 13: Remove from oven, evenly sprinkle grated mozzarella over the pizza, and return to oven for 5-8 minutes until cheese melts fully.
Step 14: Transfer the focaccia pizza to a cooling rack for 5 minutes to keep the base crispy. Add dollops of basil pesto, slice, and serve.

Tips & Variations

Use room temperature ingredients and avoid cold water to encourage yeast activity.
For a crispier crust, place the baking tray on a preheated pizza stone or baking steel.
Substitute cherry tomatoes with olives, roasted peppers, or sautéed mushrooms for variety.

If you don’t have tomato passata, blend canned tomatoes and strain for a smooth sauce.
Try adding a sprinkle of chili flakes or grated Parmesan for extra flavor.

Storage

Store leftover focaccia pizza in an airtight container or wrapped in foil at room temperature for up to 2 days. To reheat, warm in a preheated oven at 350℉ (175℃) for 5-7 minutes to restore crispness. Avoid the microwave as it may soften the crust.

How to Serve

A thick square slice of pizza sits on a wooden board, showing a soft, golden, and slightly browned crust at the bottom. The base layer has a rich red tomato sauce spread unevenly, topped with melted white mozzarella cheese that looks creamy and stretchy. Small dollops of green pesto sauce are scattered on top, adding a vibrant color contrast. There are also bits of cooked mushrooms peeking through the cheese. The crust edges are puffed and crispy with some browned spots. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to proof the active dry yeast in warm water with sugar first until it becomes frothy before mixing into the flour. This helps ensure the yeast is active.

What if I don’t have basil pesto?

You can use additional fresh basil leaves instead or substitute with a drizzle of olive oil and a sprinkle of dried herbs like oregano or thyme for flavor.