How To Make the Best-Ever Focaccia Pizza

While it’s sourdough that reigned supreme during the early days of quarantine, freshly baked focaccia quickly followed suit. I’m guessing it’s because focaccia is a whole lot simpler to make (save for the focaccia gardens) and just as satisfying — even more so when topped with tomato sauce and three types of cheese.

Focaccia pizza just makes sense. A few simple additions let you enjoy the crisp, beloved bread as a dinner main instead of just a vehicle for your favorite olive oil. It’s all the comfort and indulgence of your favorite pizza pie, turned up to its highest volume (you may never go back to thin crust). This is a pizza you sink into, square by square, until your belly’s so full it just might burst. Here’s how to make the very best one, featuring a bright no-cook tomato sauce, melty mozzarella, and puddles of creamy ricotta atop a plush pillow of focaccia crust.

When I set out to create this recipe, peak cozy vibes were top of mind. As we dip into fall and the transitions that come with it, I find myself wanting to dig into food that makes me feel happy inside. Pizza ranks number one in my book (so much so that it’s in my wedding vows), which means you better believe I’ll be digging into this focaccia pizza all fall long and beyond. I hope you do the same.

While this recipe is hardly the fastest way to get pizza on your table (you’ll need to get the dough started the night before or the morning of the day you plan to enjoy it), it’s a fun project you’ll most definitely be rewarded for. Here’s the play by play.

• The dough: The no-knead, oil-rich focaccia dough can be made up to a full day in advance. This isn’t just for flexibility’s sake — the long rest in the refrigerator (anywhere from 8 to 24 hours) makes for a more deeply flavored crust. While it may be tempting to use the dough after its initial two-hour rise, it won’t have developed enough structure (and in turn will tear) since it wasn’t kneaded extensively.
• The sauce: When you’re ready to bake, all that’s required are a few simple tasks. First, you’ll make a quick, no-cook sauce by crushing a can of tomatoes — you’ll want to crush them yourself so you get juicy bite-sized pieces throughout. Stir in garlic, oil, a splash of vinegar, and red pepper flakes, and you’re done.
• The cheese: You’ll start by sprinkling a layer of shredded mozzarella directly onto the stretched-out dough, which prevents the pizza from getting soggy as it bakes. Spoon on the sauce, add more mozzarella, then dollop with ricotta. When the pizza is pulled from the oven, on goes cheese number three: grated Parmesan to seal the deal.

After making this focaccia pizza a number of ways, I firmly believe simple is best. When topped with nothing but tomato sauce, cheese, and torn basil, the crust remains light and lofty and each topping shines bright. However, homemade pizza is all about experimentation, so don’t hesitate to sprinkle on extras. Pepperoni, cooked and crumbled sausage, and your favorite veggies are all great choices. If using vegetables that release liquid when cooked (mushrooms, spinach, zucchini), sauté them first and pat or squeeze out most of their liquid to prevent the focaccia pizza from getting soggy.

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