Sheet Pan Focaccia Pizza Recipe – Italian Special
Sheet Pan Focaccia Pizza is a delicious Italian special that blends the airy texture of focaccia with classic pizza flavors. This recipe uses crushed San Marzano tomatoes, creamy mozzarella cheese, fragrant olive oil, and fresh basil to create a crowd-pleasing dish. It’s baked on a large sheet pan for generous slices, making it perfect for weeknight dinners, family meals, or gathering with friends. With herby oregano and garlic adding depth, each portion offers crisp edges, soft, chewy center, and that signature Mediterranean flair.
- Prep Time30 min
- Cook Time20 min
- Perform Time8 hr 30 min
- Total Time9 hr 20 min
For the Focaccia Dough:
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ cups warm water (about 110°F)
- ¼ cup olive oil (plus more for drizzling)
For the Topping:
- 1 can (28 oz) crushed San Marzano tomatoes
- 8 oz fresh mozzarella, sliced or torn
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil leaves (for garnish)
- Optional: Red pepper flakes for a kick
Make the Sheet Pan Focaccia Pizza:
Make the Dough:In a large bowl, combine the flour, salt, sugar, and instant yeast. Gradually add warm water and olive oil. Mix until a shaggy dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth. Alternatively, use a stand mixer with a dough hook for about 3-4 minutes.
First Rise:Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Prepare the Baking Sheet:Preheat your oven to 425°F (220°C). Generously oil a large sheet pan (18×13 inches) with olive oil.
Shape the Dough:Once the dough has risen, punch it down and transfer it to the prepared sheet pan. Gently stretch and press the dough to fill the pan. Cover it with a towel and let it rest for another 20-30 minutes.
Add the Toppings:In a bowl, mix the crushed San Marzano tomatoes with minced garlic, oregano, salt, and pepper. Spread the tomato mixture evenly over the risen dough.
Distribute the mozzarella evenly on top.
Bake:Bake in the preheated oven for about 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbly and slightly browned.
Garnish and Serve:Remove from the oven and let it cool slightly. Garnish with fresh basil leaves and a drizzle of olive oil. Slice and serve warm.
Recipe Notes :
Dough Consistency: The dough should be slightly sticky but manageable—add more flour if too wet, or a little water if too dry to maintain the right texture.
Cheese Variations: Feel free to swap mozzarella with provolone or fontina for different melt and flavor profiles.
Tomato Alternatives: If you can’t find San Marzano tomatoes, use another high-quality crushed tomato for similar richness.
Herb & Flavor Add-Ins: Fresh herbs like rosemary or thyme in the dough or topping bring extra aroma; red pepper flakes add heat if you like a kick.
Storage & Reheating: Leftover focaccia pizza keeps in the fridge up to 3 days; reheat in an oven to restore crispness rather than microwaving.
