Fluffy, cheesy, Italian bakery-style delight
If you love pizza and fresh bread, this Margherita pizza focaccia is about to become your new obsession. Think fluffy, olive oil–rich focaccia topped with juicy tomatoes, melty mozzarella, and fragrant basil—basically a mashup of two Italian classics. This easy focaccia pizza recipe is perfect for busy weeknights or casual gatherings, delivering bakery-quality results without complicated steps. It’s crispy on the outside, soft on the inside, and bursting with fresh Mediterranean flavors. Bonus: you can prep the dough ahead, making it a total time-saver!
⏱️ Time Breakdown
- Prep Time: 20 minutes
- Rise Time: 1–2 hours
- Cook Time: 25 minutes
- Total Time: ~2 hours
- Servings: 6–8
📝 Ingredients List
For the focaccia dough:
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- ¼ cup olive oil (plus extra for drizzling)
For the topping:
- 1 cup cherry tomatoes (halved)
- 200g fresh mozzarella (torn into pieces)
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt & black pepper to taste
- Fresh basil leaves (added after baking)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Baking tray or pan
- Measuring cups & spoons
- Wooden spoon or spatula
- Clean kitchen towel
- Oven
👩🍳 Step-by-Step Instructions
- Activate the yeast 🥄
In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Make the dough
Add flour, salt, and olive oil. Mix until a sticky dough forms. - First rise ⏳
Cover and let rise in a warm place for 1–2 hours until doubled in size. - Shape the focaccia
Oil a baking tray generously. Transfer dough and gently stretch it out. Use your fingers to create dimples all over. - Add toppings 🍅
Press cherry tomatoes into the dough. Drizzle olive oil and sprinkle oregano, salt, and pepper. - Bake 🔥
Bake at 220°C (425°F) for 20–25 minutes until golden and crisp. - Add cheese & finish 🧀
Remove from oven, add torn mozzarella, and return for 3–5 minutes until melted. - Garnish & serve 🌿
Top with fresh basil and a drizzle of olive oil. Slice and enjoy warm!
💡 Pro Tips
- Crispier crust: Use a metal pan and don’t skimp on olive oil
- Make ahead: Let dough rise overnight in the fridge for deeper flavor
- Cheese tip: Add mozzarella toward the end to avoid excess moisture
- Storage: Keep leftovers in the fridge up to 2 days and reheat in oven
🔄 Variations
- Garlic version: Add sliced garlic before baking
- Spicy twist: Sprinkle chili flakes on top
- Extra cheesy: Add Parmesan along with mozzarella
- Veggie-loaded: Add olives, onions, or roasted peppers
❓ FAQ
Can I use store-bought dough?
Yes, it’s a great shortcut—just shape and top like focaccia.
Why is my focaccia dense?
It may need more rising time or a warmer environment.
Can I freeze it?
Yes! Freeze baked focaccia and reheat in the oven for best texture.