Urban Farm and Kitchen

  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
menu icon
go to homepage
  • Recipe Index
  • Grilling
  • Garden
  • Book
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Grilling
    • Garden
    • Book
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Baking

    No Knead Focaccia Pizza

    5 from 2 votes
    By Luay Ghafari | Updated: Nov 27, 2024 | May contain affiliate links.

    103 shares
    • Share
    • Email
    Jump to Recipe

    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!

    Focaccia pizza sliced with pepperoni and fresh basil.
    Jump to:
    • Ingredients
    • How to Make this Homemade Focaccia Pizza Recipe
    • Focaccia Pizza Video Tutorial
    • Expert Tips
    • Recipe FAQs
    • Other No Knead Bread Recipes
    • Recipe Card

    Ingredients

    The recipe comes together with basic pantry staples, some marinara sauce, pepperoni and cheese. And you can customize it whichever way you please!

    Focaccia Pizza recipe ingredients with individual labels on a board.
    • 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

    Recipe steps showing the mixing of the dough.

    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).

    Recipe steps showing the forming of the focaccia in the baking tray.

    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).

    Recipe steps showing the dimpling, dressing and baking of the focaccia.

    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.
    Focaccia pizza sliced with pepperoni and fresh basil on a wooden board.

    Recipe FAQs

    Can I make this focaccia pizza recipe in advance?

    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.

    Can I freeze this focaccia pizza?

    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.

    What is so special about no-knead focaccia bread?

    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.

    Other No Knead Bread Recipes

    • Sliced whole wheat focaccia on a wood cutting board.
      No Knead Whole Wheat Focaccia Recipe
    • Fig, onion and cheese focaccia slices on a board.
      Fig Onion Cheddar Focaccia (Easy No Knead Bread Recipe)
    • Slices of cheddar jalapeno focaccia on a wooden board.
      Jalapeno Cheddar Focaccia (Easy No Knead Bread Recipe)
    • Sliced focaccia with za'atar spice and olives.
      No-Knead Olive Za'atar Focaccia Bread

    If you make this focaccia pizza recipe or any other baking recipes on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.

    For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.

    Recipe Card

    Save This Recipe Form

    Save this recipe!

    Drop your email below and I'll send it to you!

    Focaccia pizza sliced with pepperoni and fresh basil.

    No Knead Focaccia Pizza

    Luay Ghafari
    An untraditional 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!
    5 from 2 votes
    Print (Email Required) Pin Recipe Save RecipeSaved!
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Proofing Time 18 hours hrs
    Total Time 18 hours hrs 40 minutes mins
    Course Appetizer, Brunch, Side Dish, Snack
    Cuisine American, Italian
    Servings 12 Slices
    Calories 287 kcal

    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

    See the blog post above for detailed step-by-step recipe photos.
    Ingredient 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.
     
    Some important 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!
    • Butter the pan! This really helps prevent the dough from sticking.
     
    This recipe is based on my standard no knead focaccia recipe. Make sure to also try my other focaccia recipes:
    • Za’atar and Olive Focaccia
    • Tomato Focaccia
    • Jalapeno Cheddar Focaccia
    • Fig and Onion Focaccia
    • Caramelized Onion Focaccia
    Save this recipe by emailing it to yourself!

    Nutrition

    Calories: 287kcalCarbohydrates: 30gProtein: 9gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 20mgSodium: 694mgPotassium: 147mgFiber: 2gSugar: 1gVitamin A: 230IUVitamin C: 1mgCalcium: 100mgIron: 2mg
    Tried this recipe?Let us know how it was! Or Pin it!

    More Simple Baking Recipes

    • Asparagus goat cheese puff pastry tart on a baking sheet garnished with chive flowers and honey.
      Asparagus Goat Cheese Puff Pastry Tart
    • Butter croissant focaccia slices on a board.
      Butter Focaccia (Croissant Focaccia Recipe)
    • Feta and cherry tomato focaccia garnished with fresh basil on a board.
      Cherry Tomato Feta Focaccia (Small Batch Recipe)
    • Small batch focaccia muffins cooling on a rack.
      Small Batch Focaccia Recipe (Using a Muffin Pan)
    103 shares
    • Share
    • Email

    Comments

    1. Stephanie says

      January 03, 2025 at 6:35 pm

      5 stars
      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.

      Reply
      • Luay Ghafari says

        January 04, 2025 at 3:01 pm

        Thank you, Stephanie!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Gravatar profile

    Welcome to Urban Farm and Kitchen!

    Picture of Luay G

    Hi! I'm Luay, a cook, recipe developer, gardener, educator and photographer and this is my little slice of the web! I launched Urban Farm and Kitchen as an ode to seasonal, local, garden-to-table recipes and I look forward to continue sharing my passions with you all! More about me>


    Grilling Recipes!

    • A plate of shish tawook skewers with a side salad, pickled sumac onions and garlic sauce.
      Authentic Shish Tawook (Grilled Chicken Skewers)
    • Beef kofta on a plate with a side of vegetables and drizzled with yogurt sauce.
      Beef Kofta (Spiced Ground Beef Kebabs)
    • Chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.
      Greek Chicken Souvlaki Skewers Recipe (with Sides)
    • A platter with rice, chopped salad, sumac onions and harissa chicken skewers.
      Harissa Chicken Skewers (with Sides)


    Newest Recipes!

    • A bowl of Kale Chickpea Feta Salad with chopped kale, chickpeas, cucumber, fresh mint, dill, and a creamy dressing, garnished with feta.
      Kale Chickpea Salad with Lemon Tahini Dressing
    • Grilled Joojeh Kabob chicken skewers with a golden char served on a white platter, garnished with fresh dill, cherry tomatoes, and lemon slices.
      Joojeh Kabob (Persian Saffron Chicken Kabab Recipe)
    • Middle Eastern Beef Shish Kebabs with yellow bell peppers, red onions, and zucchini on skewers, garnished with fresh mint and parsley. Served on a white platter with a lemon wedge and a small bowl of sauce.
      Middle Eastern Beef Shish Kebabs (with Sides)
    • Tahdig Crispy Persian Rice on a platter.
      Tahdig (Crispy Persian Rice with Saffron)

    Jpeg of book cover, Seed to Table, with a top-down view of salads on the cover.

    Seed to Table, my first book, is available for purchase worldwide!


    Featured in

    Logos of websites and publications where Urban Farm and Kitchen has been featured.

    Footer

    ↑ back to top

    Legal

    Privacy Policy & Disclosure

    Accessibility Statement

    Terms & Conditions

    Newsletter

    Sign Up!

    Contact

    Contact

    Media Kit

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website. Read the Disclosure.

    Urban Farm and Kitchen operates from Toronto, Canada, the traditional territory of many nations including the Mississaugas of the Credit, the Anishnabeg, the Chippewa, the Haudenosaunee and the Wendat peoples and is now home to many diverse First Nations, Inuit and Métis peoples.

    Copyright © 2025 Urban Farm and Kitchen.  All rights reserved. The content on this website may not be copied or reproduced in any way whatsoever without prior written permission. Urban Farm and Kitchen is a registered trademark (Can).

    103 shares
    • Share on Facebook
    • Pin it
    • Email

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required