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

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★★★★★

4.4 from 111 reviews

This easy Focaccia Pizza recipe features a no-knead dough that is left to rise overnight for a wonderfully airy and tender base. Topped with a flavorful tomato sauce, cherry tomatoes, fresh basil, and melted mozzarella, it combines the rustic charm of focaccia with the vibrant taste of pizza, making it a perfect homemade treat for any occasion.

Ingredients

Scale

Dough

  • 500g (17.5oz) 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

Tomato Sauce

  • 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

Toppings

  • 15 cherry tomatoes, halved
  • 200g (7oz) low moisture mozzarella cheese
  • 2–3 tablespoons basil pesto
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Make Focaccia Dough: In a large bowl, combine the plain flour and salt. In a separate bowl, mix the lukewarm water, instant yeast, and sugar until well combined. 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 remaining at the bottom.
  2. First Proofing: Drizzle 1 tablespoon of olive oil over the dough surface, cover with plastic wrap, and refrigerate overnight or for 10-12 hours. The dough should triple in size by the next day.
  3. Prepare the Dough for Second Proofing: Add 2-3 tablespoons of olive oil to a non-stick oven dish (approximately 14 x 10 inches or 36 x 26 cm). Optionally, line with parchment paper first. Transfer the dough to the pan 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 and fills the tray.
  4. Prepare Pizza Sauce: While the dough proofs, combine tomato passata, grated garlic, dried oregano, olive oil, a pinch of salt, and torn fresh basil leaves in a bowl. Mix well and let the flavors meld.
  5. Grate the Mozzarella: Using a box grater on the largest holes, grate the mozzarella cheese. If it’s too soft to grate, chill it in the freezer for 5-10 minutes first.
  6. Preheat Oven and Dimple Dough: Once the dough has doubled, preheat the oven to 425℉ (220℃). Using oily fingers, dimple the dough all over by pressing your fingertips into the surface evenly.
  7. Add Sauce and Toppings: Sprinkle the dough with salt, then pour the pizza sauce over it, spreading gently with the back of a spoon. Scatter halved cherry tomatoes over the sauce, pressing them lightly into the dough. Sprinkle with another pinch of salt and drizzle 1 tablespoon of olive oil on top. Let stand for 5-10 minutes.
  8. Bake Focaccia Pizza: Place the tray in the preheated oven and bake for 15-20 minutes until the dough rises further, the sauce bubbles, and the edges turn golden brown.
  9. Add Mozzarella and Finish Baking: Remove the tray carefully from the oven, sprinkle grated mozzarella evenly over the pizza, then return it to the oven for 5-8 minutes until the cheese melts completely.
  10. Cool and Serve: Remove from the oven and transfer the focaccia pizza onto a cooling rack using a spatula. Let it rest for 5 minutes to keep the bottom crispy. Add dollops of basil pesto on top, slice, and enjoy your delicious homemade focaccia pizza!

Notes

  • This is a no-knead dough recipe that requires a long, slow rise to develop flavor and texture.
  • Using instant yeast speeds up fermentation; if using active dry yeast, watch for bubbles to ensure it’s active.
  • Chilling the dough overnight enhances the flavor complexity.
  • Using oily fingers to stretch and dimple the dough prevents sticking and helps create the classic focaccia texture.
  • Low moisture mozzarella is preferred for better melting and less water release.
  • You can line the baking dish with parchment paper for easier cleanup.
  • Allowing the dough to rest after topping helps toppings adhere better during baking.
  • Adjust baking time slightly based on your oven and pan thickness for best results.

Keywords: focaccia pizza, no knead dough, easy focaccia, homemade pizza, tomato sauce, mozzarella, basil, Italian bread pizza

Find it online: https://lucabites.com/focaccia-pizza-with-fresh-basil-cherry-tomatoes-and-mozzarella-recipe/