Sheet Pan Focaccia Pizza Recipe – Italian Special
Sheet Pan Focaccia Pizza with Crushed San Marzanos and Mozzarella is a delightful twist on traditional pizza that combines the airy, chewy texture of focaccia with the rich flavors of high-quality San Marzano tomatoes and creamy mozzarella. This easy-to-make, crowd-pleasing dish is perfect for gatherings or weeknight dinners, allowing you to serve up generous slices loaded with fresh ingredients. The fragrant herbs and olive oil add a touch of Mediterranean flair, making each bite a deliciously satisfying experience.
- 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. If it’s too sticky, add a little more flour; if too dry, add a splash of water.
San Marzano Tomatoes:These tomatoes are known for their sweetness and low acidity. If unavailable, any quality crushed tomatoes can work.
Cheese Variations:Feel free to mix in other cheeses like provolone or fontina for added flavor.
Herb Additions:Fresh herbs like thyme or rosemary can be added to the dough for extra flavor.
Storing Leftovers:Leftover focaccia pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.
