1-Hour Focaccia Bread Pizza Recipe

Elevate your next pizza night with this quick Focaccia Bread Pizza. The homemade focaccia crust bakes up soft and fluffy inside with golden, crispy edges, and it’s easily customized with your favorite sauces, cheeses, and toppings.

Pizza night doesn’t get much better than this. If you usually order out or make quick flatbread pizzas, give this focaccia bread pizza a try—you’ll be surprised by how fast and simple it is. While store-bought focaccia works in a pinch, making the focaccia from scratch delivers the best texture and flavor.

Why you’ll love this recipe

• Soft, airy focaccia crumb combined with crisp, golden edges makes a delicious pizza base.
• This method is fast: the whole recipe is ready in about one hour from start to finish.
• Highly adaptable—top it with marinara, pesto, white sauce, or any cheese and toppings you enjoy.

Recipe ingredients

The focaccia dough uses simple pantry staples. The topping ingredients listed here are one example; swap in your favorite sauce, cheeses, and toppings to make the pizza your own.

• All-purpose flour — you can substitute whole wheat white flour or use a half-and-half mix for a heartier loaf.
• Yeast — instant active dry yeast (2 1/4 teaspoons, one packet) works well for this quick recipe.
• Marinara sauce — use homemade or your favorite store-bought pizza sauce. Pesto or white sauce are great alternatives.
• Cheese — a combination of fresh mozzarella and grated parmesan provides great flavor and melt. Use whatever cheeses you prefer.
• Pepperoni — swap for sausage, salami, chicken, bacon, or use vegetables for a vegetarian pizza.
• Fresh basil — optional, but it brightens the finished pizza and adds color.

See the recipe card below for exact quantities and the full, step-by-step instructions.

How to make pizza with focaccia bread

The technique is straightforward and fast when you follow the steps in order. For best results, use a cast iron skillet because it retains heat and crisps the crust beautifully. If you don’t have one, a 9-inch cake pan, oven-proof skillet, or an 8×8-inch baking dish will work.

Overview:

1. Bloom the yeast: Stir warm water with a little sugar, sprinkle the yeast over the surface, and let it stand until foamy (about 5 minutes). This confirms the yeast is active.
2. Mix the dough: In a stand mixer on low with the paddle attachment, combine 1 cup of flour and salt with the foamed yeast. Add olive oil and, if desired, dried rosemary. Mix to incorporate.
3. Add remaining flour: Gradually add about 1/2 cup of the remaining flour, then just enough of the last 1/4 cup until the dough begins to pull away from the bowl sides. You might not use all of it.
4. Prep and shape: Lightly flour your work surface, transfer the dough, and shape it into a flat disk.
5. Rise: Grease a cast iron skillet (or other pan) with a small amount of olive oil. Press the dough evenly into the bottom and up the sides about 1 inch. Cover and place the skillet in a turned-off oven (preheated briefly to a low temperature), allowing the dough to rise for 20 minutes.
6. Par-bake: Preheat the oven to 450°F. Brush the dough with remaining olive oil and par-bake for about 10 minutes until the top is lightly browned.
7. Add toppings and finish: Spread marinara on the par-baked focaccia, sprinkle with parmesan, layer sliced mozzarella and pepperoni (or desired toppings). Bake 7–10 minutes more until the edges are crisp and the cheese is melted. Finish with torn fresh basil before slicing.

Recipe FAQs

Serving suggestions

This focaccia pizza works as a main dish or a hearty side. Keep the toppings simple for a side dish—marinara and mozzarella pair well with roasted meats and soups. For a main course, serve alongside a fresh salad or simple roasted vegetables for a balanced meal.

• Serve as a side with roasted or grilled chicken or a bowl of soup.
• Make it a main with a fresh green salad—spinach, massaged kale, or butter lettuce are great choices.
• Offer simple vegetable sides like roasted asparagus or air-fryer broccoli for an easy weeknight dinner.

Recipe notes

• Customize the focaccia pizza with sauce and topping variations: pesto, white sauce, different cheeses, or vegetables.
• This recipe was tested in a 9-inch cast iron skillet; if using a larger pan, check for doneness earlier, since the dough will be thinner.
• Store leftovers in the refrigerator and enjoy within three days. Reheat on a sheet pan in a hot oven for best texture.

One Hour Focaccia Bread Pizza — Quick Recipe Summary

Servings: 4 • Prep time: 15 minutes • Cook time: 20 minutes • Total time: about 1 hour

Equipment

• 9-inch cast iron skillet (recommended) or equivalent ovenproof pan

Ingredients (summary)

• 3/4 cup warm water
• 1/2 teaspoon granulated sugar
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 3/4 cups all-purpose flour, divided, plus more for dusting
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1 teaspoon dried rosemary (optional)
• 4 1/2 tablespoons extra virgin olive oil, divided
• 5 tablespoons marinara sauce
• 6 tablespoons shredded parmesan, divided
• 5 ounces fresh mozzarella, sliced
• 12 slices pepperoni (or other toppings)
• 1/3 cup torn fresh basil

Instructions (condensed)

1. Stir warm water and sugar, sprinkle yeast on top, and let foam ~5 minutes.
2. On low speed, add 1 cup flour and salt, then 2 tablespoons oil and rosemary; mix to combine.
3. Gradually add remaining flour until dough pulls from the bowl.
4. Grease skillet, shape dough into it, press up sides, cover, and let rise in turned-off oven for 20 minutes.
5. Preheat oven to 450°F. Brush dough with remaining oil and par-bake 10 minutes until lightly browned.
6. Top with sauce, 1/4 cup parmesan, mozzarella, and pepperoni. Bake 7–10 minutes until edges are crisp. Finish with remaining parmesan and basil.

Nutrition (estimate per serving)

Serving size: 2 slices • Calories: 533 kcal • Carbohydrates: 47 g • Protein: 21 g • Fat: 29 g • Sodium: ~1135 mg

Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so others can see your version.

This recipe was originally published in March 2013 and has been updated with revised instructions and photos.