Cast-Iron Focaccia Bread Pizza

Focaccia Bread Pizza — The best combo of two Italian classics! 😁 When the pillowy focaccia with golden crust meets the saucy, cheesy deliciousness of pizza, something insanely amazing happens!

There’s something magical about the intersection of two Italian classics. When the pillowy, oil-drenched goodness of focaccia meets the saucy, cheesy perfection of pizza…Yep…we’re talking about Focaccia Pizza – a thick-crust revelation that has been quietly winning hearts in West Coast bagel shops and home kitchens alike.

If you’ve been following us, you know how much we love focaccia! We’ve made Tomato Garlic Focaccia and Asparagus Focaccia before (and I couldn’t stop raving about how good they are to my friends). This time, we’re taking focaccia to another level—and I’m sure you’ll love it once you try it! 😘

Focaccia Pizza

Before we dive into the technique and science behind this magnificent creation, let’s address the elephant in the room: why go through the trouble of making focaccia when you could just buy pizza dough? The answer lies in the texture, flavor, and sheer satisfaction that only homemade focaccia can provide.

Traditional pizza dough, while delicious in its own right, tends toward the thinner side. It’s designed to be crisp and foldable, perfect for a New York-style slice. Focaccia, on the other hand, is built differently. It’s intentionally puffy, with an airy crumb structure that creates a spongy, chewy interior while maintaining a golden, slightly crispy exterior.

When you use this as a pizza base, you’re essentially creating a thick-crust pizza that actually delivers on its promise of a substantial, satisfying bite.

We love eating focaccia pizza on its own as a dinner or snack, or pairing it with Soups and fresh salads like Blood Orange Beet Salad, Tossed Grape Salad, Radicchio Salad, and Kale Salad With Strawberries.

Ingredients You Will Need

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes

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Pizza Dough For Focaccia

• All-purpose flour is the star of this recipe, and for good reason. While bread flour would give you a chewier texture, all-purpose flour creates a more tender crumb that’s ideal for this hybrid bread-pizza creation. The protein content – typically around 10-12% – provides enough gluten development to create structure while maintaining the soft, pillowy texture that makes focaccia so irresistible.
• Instant yeast is our leavening agent of choice here, and it’s important to understand why. Unlike active dry yeast, instant yeast doesn’t need to be dissolved in water before use. It can be mixed directly with the flour, which simplifies the process and reduces the risk of killing the yeast with water that’s too warm.
• Water temperature is one of the most critical factors in this recipe. The water should be lukewarm – under 115°F (46°C). This is the sweet spot where yeast becomes active without being destroyed. If you’re unsure about the temperature, it’s better to err on the side of cooler rather than warmer. You can always give the dough a little extra time to rise, but you can’t revive dead yeast.
• Salt isn’t just for flavor – it plays a crucial role in gluten development and fermentation control. Coarse salt dissolves more slowly, which can help prevent over-rising by regulating yeast activity. It also strengthens the gluten structure, contributing to that satisfying chew.
• Olive oil is the soul of focaccia, and this recipe uses it in three distinct stages, each serving a different purpose. The first tablespoon is incorporated into the dough, enriching the crumb and adding flavor. The two tablespoons used in the pan create a crispy, golden bottom crust. The final tablespoon is drizzled over the top before baking, ensuring that characteristic glossy, golden finish.
• The Toppings: This recipe keeps things simple with marinara sauce and mozzarella, but the beauty here is in the simplicity. The neutral canvas of the focaccia allows the quality of your ingredients to shine through. Use a good-quality marinara or pizza sauce – something with a robust tomato flavor and subtle herb notes. As for mozzarella, shredding your own from a block will yield far superior results to pre-shredded cheese, which often contains anti-caking agents that affect melting.

How To Make

A cast iron pan is the recommended for this recipe as cast iron retains and distributes heat exceptionally well, creating that crispy bottom crust and perfectly cooked interior. The oil in the pan also achieves near-frying temperatures on the bottom, creating a golden, crispy surface that contrasts beautifully with the soft, airy texture.

1. Combine the flour, yeast, and salt in a large bowl. Stir to distribute.

2. Make a well in the center and add warm water and 1 tbsp/15ml olive oil. Stir, slowly incorporating the flour into the water until a sticky dough forms.

3. Turn out on a very lightly floured surface. The dough is very sticky: use a pull and fold method until it is mostly sticking to itself instead of your hands, 5-7 minutes.

4. Place in an oiled bowl and cover with plastic wrap or a damp towel. Allow to rise until a little over doubled (60-90 minutes depending on the ambient temperature).

5. Once the dough has doubled in size: Add 2 tbsp/30ml olive oil to a 9 or 10”/23-25cm cast iron pan. Spread out evenly and place the dough in. Stretch out with your fingers to the edges.

6. Cover again and allow to rise until 1.5x the size (30-60 minutes). While rising, heat the oven to 400°F/200 C. Drizzle 1 tbsp/15ml olive oil over dough. Using fingers, push dimples into the dough.

7. Spread marinara evenly over surface. Sprinkle cheese in an even layer.

8. Bake for 15-20 minutes until golden brown on the edges and cheese is bubbling and browning in spots. Allow to cool in the pan for 5 minutes. Garnish with chopped basil and grated parmesan if desired. Slice and serve while hot. Best the same day but can be stored in the fridge for up to 3 days or frozen in individual portions for up to 1 month. Reheat in the oven before serving.

Storage & Reheating: This focaccia pizza is at its absolute best fresh from the oven, but it stores surprisingly well. For those planning ahead, here are your options:

Refrigerator storage (up to 3 days): Once fully cooled, store in an airtight container or wrap tightly. The texture will change slightly, becoming denser, but it still makes a fantastic quick meal.

Freezing (up to 1 month): Portion into individual servings and wrap each tightly. This is perfect for meal prep or for having pizza on hand for unexpected guests.

Reheating: The oven is your best friend here. A brief reheat at 350°F will restore most of the original texture. Avoid microwaving, which can make the bread tough and rubbery.

Variations

While this recipe keeps things simple with marinara and mozzarella, the possibilities for customization are endless. The recipe notes suggest adding about a cup of toppings, and here are some combinations that work particularly well:

Classic Italian: Sliced mushrooms, olives, and sun-dried tomatoes
Spicy kick: Pepperoni or salami with red pepper flakes
Garden fresh: Bell peppers, red onion, and fresh basil
Mediterranean: Artichoke hearts, olives, and roasted garlic

The key to successful toppings is not going overboard. Focaccia’s delicate structure can become weighed down if overloaded. The suggested amount (about a cup) allows for flavor interest without compromising the bread’s texture.