One-Hour Focaccia Pizza Recipe

Elevate your next pizza night with this quick Focaccia Bread Pizza. The homemade focaccia crust bakes up soft and airy inside with crisp, golden edges, and it’s simple to customize with whatever toppings you prefer.

Pizza night doesn’t have to mean takeout. While flatbread pizzas are fast, this focaccia-based pizza is a new favorite when you want something a little more substantial without a lot of fuss. You can use store-bought focaccia if you’re short on time, but making a quick focaccia dough at home gives the best texture and flavor. The one-hour focaccia method is ideal for this recipe because it produces a tender crumb and a nicely crisped edge in very little time.

Why you’ll love this recipe

• Soft, fluffy focaccia center with golden, crispy edges that mimic a pizza crust with great bite.
• Quick and approachable: the whole recipe can be completed in about an hour from start to finish.
• Highly versatile — swap sauces, cheeses, and toppings to suit your tastes or what’s in the fridge.

Recipe ingredients

The focaccia dough is made from basic pantry staples. Below are the core ingredients and ideas for substitutions so you can tailor the pizza to your preferences.

• All-purpose flour — for a heartier loaf, substitute whole wheat white flour or use half whole wheat and half all-purpose.
• Yeast — instant or active dry yeast works; use a fresh packet for best rise.
• Marinara or pizza sauce — homemade or store-bought; pesto or a white sauce are good alternatives.
• Cheese — fresh mozzarella and grated parmesan are classic; feel free to use your favorite blend.
• Toppings — pepperoni is shown here, but sausage, salami, bacon, chicken, or vegetables all work well.
• Fresh basil — optional but adds bright flavor and color when added after baking.

See the recipe card below for exact ingredient quantities and a complete ingredient list.

How to make pizza with focaccia bread

Follow these straightforward steps to transform quick focaccia dough into a flavorful pizza. The process includes a short rise, a brief par-bake of the dough, and a final bake after you add the toppings.

Pro tip: A cast iron skillet is highly recommended because it gets very hot and helps produce crisp, caramelized edges. If you don’t have cast iron, a 9″ cake pan, oven-proof skillet, or an 8×8″ baking dish will work.

1. Bloom the yeast. Stir warm water and sugar together, sprinkle the yeast on top, and let it sit until foamy (about 5 minutes). Meanwhile, set your oven to a low warming temperature for the rise stage.
2. Mix the dough. Start mixing flour and salt, add olive oil and optional herbs, then gradually add the remaining flour until the dough pulls away from the bowl. The dough should be slightly tacky but manageable.
3. Prepare and rest. Lightly flour a work surface, shape the dough into a flat disk, and press into a greased cast iron skillet or pan, bringing it about 1″ up the sides. Cover with a clean towel and place the pan in the turned-off oven to rise for 20 minutes.
4. Preheat and par-bake. Remove the skillet, 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.
5. Add toppings and finish baking. Spread marinara sauce over the par-baked focaccia, sprinkle with most of the parmesan, add sliced fresh mozzarella and your chosen toppings. Bake 7–10 minutes more, until the edges are crisp and cheese is melted and bubbling.
6. Finish and serve. Remove from the oven, top with the remaining parmesan and torn fresh basil, slice, and serve warm.

Recipe FAQs

Serving suggestions

This focaccia pizza works as a main course or a side. Here are a few pairing ideas:

• Serve as a side with roasted or grilled chicken, pasta bakes, or a hearty soup.
• Offer it as the main dish alongside a fresh green salad, such as spinach and apple, massaged kale, or mixed butter lettuce with a bright vinaigrette.
• Pair with simple vegetable sides like roasted asparagus, air-fried broccoli, or sautéed greens.

Recipe notes

• Customize freely: try pesto or white sauce, swap cheeses, or use a variety of meats and vegetables.
• A 9″ cast iron skillet was used for this recipe; if you use a larger pan, the focaccia will be thinner and will bake faster — check doneness earlier.
• Store any leftovers refrigerated and use within three days for best quality.

More easy bread recipes you’ll love

• Beer bread
• Irish brown bread
• Soft pretzel hot dog buns
• Skillet cornbread
• Homemade soft pretzels

Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so we can see what you made!

One Hour Focaccia Bread Pizza

Servings: 4 servings

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr

This focaccia bread pizza is an easy, flavorful way to enjoy homemade pizza with a tender, airy crust and crisp edges.

Equipment

• 9″ cast iron skillet or 9″ cake pan / oven-proof skillet

Ingredients

• 3/4 cup warm water (lukewarm to the touch)
• 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 (1/2 teaspoon if using table salt)
• 1 teaspoon dried rosemary (optional)
• 4 1/2 tablespoons extra virgin olive oil, divided
• 5 tablespoons marinara sauce (or store-bought pizza sauce)
• 6 tablespoons shredded parmesan, divided
• 5 ounces fresh mozzarella, sliced
• 12 slices pepperoni
• 1/3 cup fresh basil, torn

Instructions

1. Place warm water and sugar in a mixing bowl and stir. Sprinkle the yeast over the surface, stir a bit, and let sit until foamy, about 5 minutes.
2. Mix 1 cup of the flour with the salt on low speed, then add 2 tablespoons olive oil and the rosemary if using. Mix until incorporated.
3. With the mixer on low, gradually add 1/2 cup of the remaining flour, then add just enough of the last 1/4 cup until the dough begins to pull away from the bowl. You may not need all the flour.
4. Preheat the oven to 200°F. Grease a skillet or pan with 1/2 tablespoon olive oil. Lightly flour a surface and transfer the dough to it; sprinkle the top with a little flour.
5. Shape the dough into a flat disk and press it into the prepared skillet, bringing it about 1″ up the sides. If it springs back, let it rest 10 minutes. Cover with a clean towel, turn off the oven, and place the skillet inside for 20 minutes to rise.
6. Remove the skillet and preheat the oven to 450°F. Brush the top of the dough with the remaining 2 tablespoons olive oil.
7. Par-bake the focaccia for about 10 minutes until the top is lightly browned.
8. Spread the marinara over the par-baked focaccia, sprinkle about 1/4 cup of the parmesan, add sliced mozzarella and pepperoni. Bake 7–10 minutes until the edges are crisp and the cheese is melted.
9. Remove from the oven, top with the remaining parmesan and torn basil, slice, and serve.

Notes

• Cast iron gives the best crisping, but any oven-safe pan will work.
• Adjust topping combinations freely — pesto, white sauce, vegetables, or different meats all make excellent variations.
• Leftovers keep in the refrigerator for up to three days.

Nutrition

Serving: 2 slices • Calories: 533 kcal • Carbs: 47 g • Protein: 21 g • Fat: 29 g (estimated)

All recipes and images © Flavor the Moments.

This recipe was originally published in March 2013. The recipe has been updated and the photos have been refreshed.