Focaccia Pizza (Easy Sheet-Pan Recipe)

Name: Focaccia Pizza (Easy Sheet-Pan Recipe)
Prep time: 25 min
Cook time: 25 min
Total time: 140 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1/2 cup High Phenolic Extra Virgin Olive Oil, divided (for dough and pan); 4 cups bread flour; 1 3/4 cups warm water (about 110F); 2 1/4 tsp instant yeast; 1 tsp honey; 2 tsp fine sea salt; 1 cup pizza or marinara sauce; 2 cups low-moisture mozzarella, shredded; 1/4 cup grated Parmesan; 1/4 cup fresh basil leaves, for finishing; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing; 1/2 tsp flaky sea salt, to finish

A thick, fluffy focaccia crust with crisp golden edges, topped with sauce and mozzarella and finished with a peppery drizzle of extra virgin olive oil. Easier than pizza dough, and impossible to stop eating.

By Olivea Kitchen | Published July 14, 2026

Jump to Recipe

Prep 25 min

Cook 25 min

Total 140 min

Intermediate

Why We Love This Recipe

Homemade focaccia pizza lets you keep the ingredient list honest: a simple flour and water dough, real mozzarella, and a bright tomato sauce you can salt and season yourself. Baking it at home means no mystery oils and no shortcuts, just whole ingredients and a crust built on good extra virgin olive oil instead of the seed oils many takeout crusts rely on.

Olive oil is the cornerstone of this recipe, and it is where the flavor and the goodness meet. Our High Phenolic Extra Virgin Olive Oil goes into the dough and the pan, and finishing with a raw drizzle of the bolder Ultra High Phenolic brings the most flavor to the plate. Both oils are rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol, and that peppery catch you taste at the back of your throat is those polyphenols themselves. Polyphenols are highest in a fresh, high-phenolic oil and fade with time, light, and heat, so a raw finishing drizzle from a fresh bottle is how the most of them reach your plate. If you are curious about the evidence behind high-phenolic olive oil, the polyphenol research is a good place to start.

Olivea oil is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens. Add the vitamin C and lycopene from the tomato sauce, the calcium and protein from real mozzarella, and the monounsaturated fats from the olive oil, and you have a comforting bake that fits naturally into a Mediterranean-diet pattern.

View Nutrition Facts

Recipe Success Tips

Let the dough rise slowly for the best crumb.

A long, cool rise develops flavor and those signature airy holes. If you have the time, mix the dough in the evening and let it rise in the fridge overnight, then bring it to room temperature before dimpling and baking.

Do not skimp on oil in the pan.

A generous three to four tablespoons of High Phenolic Extra Virgin Olive Oil in the pan is what fries the bottom of the focaccia into a crisp, golden crust. The dough should almost float on the oil before it bakes.

Dimple with confidence.

Press your oiled fingertips all the way down to the pan to create deep dimples. These pockets catch oil and sauce and give focaccia its characteristic bubbly, uneven top.

Layer cheese before sauce for a crisp top.

Scattering a thin layer of mozzarella directly on the dough before the sauce creates a barrier that keeps the crust from turning gummy, so the top bakes up set and lightly browned.

Finish raw for the freshest flavor.

Save the Ultra High Phenolic Extra Virgin Olive Oil for a drizzle after baking. Its bold, peppery character is best tasted uncooked, and a fresh, high-phenolic oil brings the most polyphenols and flavor to the plate.

Precook watery toppings.

Mushrooms, peppers, and spinach release a lot of moisture. Give them a quick saute first so your focaccia pizza bakes up crisp instead of soggy.

Ingredients

servings

1/2 cup High Phenolic Extra Virgin Olive Oil, divided (for dough and pan)
4 cups bread flour
1 3/4 cups warm water (about 110F)
2 1/4 tsp instant yeast
1 tsp honey
2 tsp fine sea salt
1 cup pizza or marinara sauce
2 cups low-moisture mozzarella, shredded
1/4 cup grated Parmesan
1/4 cup fresh basil leaves, for finishing
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing
1/2 tsp flaky sea salt, to finish

Kitchen Tools You'll Need

Large Mixing Bowl

Wooden Spoon or Spatula

9x13-inch Sheet Pan or Baking Dish

Box Grater

Pastry Brush

How to Cook Focaccia Pizza (Easy Sheet-Pan Recipe)

MIX

In a large bowl, stir together the warm water, honey, and instant yeast and let it sit for about 5 minutes until foamy. Add the bread flour, salt, and 2 tablespoons of the High Phenolic Extra Virgin Olive Oil, then stir with a wooden spoon for about 2 minutes until a shaggy, sticky dough forms with no dry flour remaining.

Cover the bowl tightly and let the dough rise in a warm spot for about 1 hour until doubled, or refrigerate overnight for deeper flavor and a bubblier crumb.

SHAPE

Pour 3 to 4 tablespoons of the High Phenolic Extra Virgin Olive Oil into a 9x13-inch sheet pan and spread it to coat the bottom and sides. This oil is what gives the focaccia its crisp, golden underside, so be generous. Scrape the dough into the pan and gently stretch it toward the corners.

Drizzle a little more oil over the top, then press your oiled fingertips all the way to the pan to create deep dimples across the surface. Let the dough rest, uncovered, for 20 to 30 minutes while you heat the oven to 425F.

BAKE

Scatter half the mozzarella directly over the dimpled dough, then spoon the sauce over in loose pools, leaving some cheese peeking through. Top with the remaining mozzarella and the Parmesan.

Bake on the middle rack for 23 to 25 minutes, until the cheese is bubbling and browned and the edges of the crust are deep golden and crisp. Let it rest in the pan for 5 minutes.

FINISH

Slide the focaccia pizza onto a board and finish with a raw drizzle of Ultra High Phenolic Extra Virgin Olive Oil, which adds a fresh, peppery lift that cuts through the melted cheese. Scatter the basil and a pinch of flaky sea salt over the top, then cut into squares and serve warm.

Recipe Notes

Serving Suggestions

Cut into squares and serve alongside a bright, lemony salad to balance the richness. A kale salad with lemon vinaigrette or a simple arugula salad both work beautifully. Leftover squares reheat well in a hot oven for a crisp second life.

Variations

Go classic with pepperoni, or keep it garden-forward with cherry tomatoes and basil. If you love the focaccia base on its own, try our garlic focaccia, a fragrant rosemary focaccia, or a juicy tomato focaccia. Short on time? The same-day focaccia method skips the overnight rise.

Which Olivea Oil To Use

For the dough and the pan, reach for the smooth, balanced High Phenolic Extra Virgin Olive Oil, which is suited to baking heat and crisps the crust cleanly. Save the bolder Ultra High Phenolic Extra Virgin Olive Oil for the raw finishing drizzle, where its peppery character comes through at its brightest.

Storage Tips

Store cooled squares in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 375F oven for 6 to 8 minutes to bring back the crisp bottom. Keep your olive oil in a cool, dark cupboard with the cap on tight to protect its fresh flavor.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 square (1/8 of pan)

Calories 390

% Daily Value*

Total Fat 18g23%

Saturated Fat 5g25%

Trans Fat 0g

Unsaturated Fat 12g

Monounsaturated Fat 10g

Polyunsaturated Fat 1.5g

Cholesterol 22mg7%

Sodium 640mg28%

Total Carbohydrate 45g16%

Dietary Fiber 2g7%

Total Sugars 2g

Includes 1g Added Sugars 2%

Protein 14g28%

Vitamin A 90mcg10%

Vitamin C 3mg3%

Vitamin D 0mcg0%

Calcium 200mg15%

Iron 3mg17%

Potassium 150mg3%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

What is focaccia pizza?

Focaccia pizza is a thick, fluffy pizza made on a focaccia base instead of thin pizza dough. The oil-rich dough bakes in a well-oiled sheet pan, giving it a crisp bottom and airy, dimpled interior, then it is topped with sauce and cheese like a pizza.

What is the difference between focaccia and pizza?

Focaccia is a soft, high-hydration bread baked with plenty of olive oil in the pan, while pizza uses a thinner, stretchier dough baked at very high heat. Focaccia pizza combines the two: a pillowy focaccia crust dressed with pizza toppings.

Can I make the focaccia pizza dough ahead of time?

Yes. Mix the dough, then refrigerate it overnight for up to 48 hours. The slow, cold rise deepens the flavor and gives you a bubblier crumb. Let it come to room temperature and dimple it before baking.

Why is my focaccia pizza soggy?

Excess moisture is usually the culprit. Layer a little cheese under the sauce to form a barrier, use low-moisture mozzarella, and precook watery toppings like mushrooms or peppers before adding them.

What kind of olive oil should I use for focaccia pizza?

Use a smooth, balanced extra virgin olive oil like the High Phenolic Extra Virgin Olive Oil for the dough and pan, since it is suited to baking heat. Finish with a raw drizzle of the bolder Ultra High Phenolic for the freshest, most peppery flavor.

What pan is best for focaccia pizza?

A 9x13-inch metal sheet pan or baking dish works best. It gives you a crust about an inch thick that bakes evenly, with crisp edges where the dough meets the oiled sides of the pan.

Can I make focaccia pizza gluten-free?

You can use a good one-to-one gluten-free bread flour blend, though the crumb will be a little denser. If you prefer, try adapting a gluten-free focaccia recipe as your base and top it the same way.

Is focaccia pizza vegetarian?

As written, yes. It uses tomato sauce, mozzarella, and Parmesan. To keep it strictly vegetarian, choose a rennet-free Parmesan-style cheese, or leave it off and lean on the mozzarella.

How do I store and reheat leftover focaccia pizza?

Keep cooled squares in an airtight container at room temperature for up to 2 days or refrigerated for up to 4. Reheat in a 375F oven for 6 to 8 minutes to bring the crisp bottom back to life.