A non-traditional spin on pizza, this no knead focaccia pizza recipe uses my foolproof overnight focaccia base and includes some of my favorite pizza toppings. What makes this recipe so great is that you can totally customize it to suit your tastes and preferences with different toppings. Make this for your next pizza night!
This recipe is based on my standard no knead focaccia recipe. Make sure to also try my Za’atar and Olive Focaccia, Tomato Focaccia, Jalapeno Cheddar Focaccia, French Onion Focaccia, and Fig and Onion Focaccia. Baking for one? Try my Small Batch Focaccia Muffins or Small-Batch Cherry Tomato Feta Focaccia!
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Ingredients
The recipe comes together with basic pantry staples, some marinara sauce, pepperoni and cheese. And you can customize it whichever way you please!
- Flour: This recipe uses 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount). You can also use bread flour too. You can use my Whole Wheat Focaccia as the base recipe.
- Yeast: I like to use Instant yeast when making no knead bread, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
- Olive Oil: It wouldn’t be a focaccia without olive oil. This recipe uses quite a bit of oil. You can reduce the amount slightly but keep in mind a traditional focaccia is supposed to be slightly oily. Good quality extra-virgin olive oil is a must. Or try my butter croissant focaccia instead!
- Marinara: I am using my homemade marinara sauce recipe here, but feel free to use seasoned passata (crushed tomatoes) or your favorite pizza sauce. Just make sure that it’s not too runny or else you’ll end up with soggy focaccia. You can also use my roasted cherry tomato sauce or my standard roasted tomato sauce too.
- Cheese: A combination of shredded mozzarella cheese and grated parmesan for that classic pizza flavor. You can also use a fresh mozzarella ball torn into pieces.
- Pepperoni: I mean, why not? Classic for a reason. But really you can use whichever toppings you and your family enjoy.
See the recipe card for full information on ingredients and quantities.
How to Make this Homemade Focaccia Pizza Recipe
Step 1. Mix: To a large mixing bowl, add the flour, salt, yeast, olive oil and room temperature water (Image 1). Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy (Image 2).
Step 2. Rise: Drizzle some olive oil over the surface of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight (Images 3-4).
Step 3. Deflate. The next day, 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it (Image 5). Using your hands deflate the dough slightly and transfer the dough to a buttered and oiled baking tray (9x13) or sheet pan (Image 6).
Step 4. Shape: Shape the focaccia pizza dough loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom (Image 7). Cover the tray with a tea towel and set aside for 1.5-2 hours in a warm spot (Image 8).
Step 5. Dimple. Preheat your oven. The dough should now have spread covering the surface of the baking tray (Image 9). Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see some air bubbles forming (Image 10).
Step 6. Dress. Add the marinara sauce, cheese and slices of pepperoni (Image 11).
Step 7. Bake. Bake in the preheated oven for 20-25 minutes, until golden brown (Image 12). Feel free to sprinkle some sea salt at the end, garnish with fresh basil and drizzle with hot honey!
Focaccia Pizza Video Tutorial
Expert Tips
- Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead to make sure it’s ready when you need it.
- Use a rectangular cake pan. I recommend using a 9x13 rectangular baking sheet, also considered a high-edged cake pan. This is my go-to for all my focaccia recipes. You can also use a large round cast iron skillet.
- Butter the pan: Buttering the pan before oiling it helps prevent the focaccia from sticking to the pan! Otherwise, I would recommend using some parchment paper at the bottom of the pan.
- Cheese on the edge (Detroit Style)! If you sprinkle cheese right up against the edge of the baking pan, you’ll end up with a crust all around the edge of the focaccia.
- Fan of tomato/cheese flavor profile? Try some of my other Tomato Recipes including Tomato and Cheese Tart, Heirloom Tomato Galette and Burrata Bruschetta.
- Short on time? Make the dough in a stand mixer with a dough hook and knead on medium speed for 6-8 minutes. Let the dough rise for 1 hour and then proceed with the baking steps.
- Let it cool slightly! Don't cut into the piping hot focaccia right away after it's finished baking. If you cut too soon, the steam can make the dough gummy. Let it cool for at least 30 minutes first. I know it's hard, but trust me, it'll be worth the wait.
Recipe FAQs
This is a great make-ahead recipe because you can prepare the focaccia dough and refrigerate it for up to 2 days. You can then bake it when you’re ready. Once baked, the focaccia can be stored in an airtight container in the fridge for up to 3 days.
Yes, you can freeze focaccia slices in freezer bags or freezer-safe containers for up to 6 months and reheat in the oven or toaster oven when want to enjoy it.
No-knead bread has many benefits (because of the long rise time) including better flavor and texture, improved digestibility, and lower gluten content. Baking a no-knead focaccia does take some time and proper planning, but the results are worth it.
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Recipe Card
No Knead Focaccia Pizza
Equipment
- 9x13 Baking pan or large rimmed baking sheet - Affiliate link
Ingredients
For the Dough
- 3½ cups All-purpose flour - 455 grams - Bread flour can be used
- 2 teaspoon Kosher salt - 10 grams
- 2 teaspoon Instant yeast - 7 grams
- 2 tablespoon Extra virgin olive oil - 28 grams
- 1½ cups Lukewarm water - 355 grams
- Extra olive oil for drizzling
For Baking and Dressing
- 1 tablespoon Butter - For greasing the pan
- ¼ cup Extra virgin olive oil
- 1 cup Marinara sauce
- 1½ cups Shredded mozzarella
- ¼ cup Grated parmesan
- ½-1 cup Pepperoni slices
Finish
- Basil leaves, hot honey, red pepper flakes, and flakey salt for garnish. - Optional
Instructions
- Mix. To a large bowl, add 3½ cups All-purpose flour, 2 teaspoon Kosher salt, 2 teaspoon Instant yeast, 2 tablespoon Extra virgin olive oil and 1½ cups Lukewarm water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
- Rise. Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight for at least 18 hours.
- Deflate. 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands deflate the dough slightly and transfer the dough to a buttered and oiled baking tray (9x13) or sheet pan.
- Shape. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a tea towel and set aside for 1.5-2 hours in a warm place.
- Dimple. Preheat your oven to 425F/220C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners. Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
- Dress. Add 1 cup Marinara sauce, 1½ cups Shredded mozzarella, ¼ cup Grated parmesan and ½-1 cup Pepperoni slices.
- Bake. Bake in the preheated oven for 20-25 minutes, until golden brown. Feel free to sprinkle some sea salt at the end, more parmesan, basil leaves and drizzle with hot honey!
Video
Notes
- Flour: This recipe uses 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount).
- Yeast: I like to use Instant yeast when making no knead bread, but dry active yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough.
- Olive Oil: It wouldn’t be a focaccia without olive oil. This recipe uses quite a bit of oil. You can reduce the amount slightly but keep in mind a traditional focaccia is supposed to be slightly oily. Good quality olive oil is a must.
- Cheese: A combination of shredded mozzarella and grated parmesan for that classic pizza flavor.
- Marinara: I am using my marinara sauce recipe here, but feel free to use seasoned passata (crushed tomatoes) or your favorite pizza sauce. Just make sure that it’s not too runny or else you’ll end up with soggy focaccia.
- Pepperoni: I mean, why not? Classic for a reason. But really you can use any of your favorite toppings.
- Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!
- Butter the pan! This really helps prevent the dough from sticking.
Stephanie says
This turned out so well, and I'm no bread expert. The bottom was beautifully golden brown and it slid right out of the pan. I buttered the pan as instructed. I look forward to making this again and trying different toppings.
Luay Ghafari says
Thank you, Stephanie!