Elevate homemade pizza night with this fluffy focaccia pizza! This no-knead focaccia pizza is topped with basil pesto, freshly roasted tomatoes, and creamy burrata cheese for the best pizza night ever!
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Pizza night is my favorite night of the week, and it's even more exciting when this fluffy focaccia pizza is involved!
I used my classic no-knead focaccia bread for this recipe because it's so easy to make and saves so much time.
If you have yet to try focaccia pizza, you are in for a treat! The focaccia dough creates this beautiful fluffy and pillowy crust that is to die for.
This recipe is great for pizza night with friends or family or makes the best appetizer for your next party or get-together.
why this is the best focaccia pizza recipe
- Fluffy focaccia bread makes the crust for this pizza extra delicious.
- Topped with basil pesto, roasted tomatoes, and creamy burrata cheese but can easily be topped with your favorite pizza toppings.
- Minimal prep time, no advanced planning, no overnight proof, and no kneading of the dough!
- Perfect for dinner or as an appetizer.
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Pesto: You can use either store-bought or homemade pesto for this recipe. I recommend a good quality store-bought pesto-like Delallo Simply Pesto.
- Romano cheese: Can also be substituted for parmesan cheese. The romano cheese will give the dough more flavor but parmesan works just as well.
- Tomatoes: I used a medley of yellow, orange, and red grape tomatoes but you could use any variety.
- Burrata cheese: This cheese is softer and more flavorful than mozzarella, but you could substitute any cheese you like!
- Yeast: This recipe calls for instant yeast, but can be substituted with active dry yeast as well. If using active dry, don't forget to activate it in warm water until foamy before using.
recipe instructions
Step 1: In a large bowl, combine the all-purpose flour, salt, sugar, olive oil, cheese, yeast, and warm water with a wooden spoon. The dough should look rough and sticky but will have no pockets of dry flour when it's ready.
Step 2: Generously oil your hands and a large clean bowl. Transfer the dough to the oiled bowl and cover it tightly with plastic wrap. Place it in a warm spot to rise for 30-40 minutes, or until it doubles in size.
Step 3: Meanwhile, toss the cut tomatoes with olive oil, salt, and pepper, then spread them onto an unlined baking tray. Bake them at 450 F/235 C for 15-20 minutes or until blistered.
Step 4: Once doubled, gently stretch the sides of the dough up and onto the center of the dough. Do this stretch and fold on all four sides.
Step 5: Generously oil a quarter sheet tray with 3 tablespoons of olive oil and transfer the dough seam side down onto the tray. Gently start stretching the dough to fill the tray, or until it is an 11 by 9-inch rectangle. Cover it with plastic wrap and place it in a warm place to rise again for 15-20 minutes or until the dough looks puffy.
Step 6: Dot the basil pesto and the olive oil around the top and then use your hands to spread it evenly across the dough. Use your fingertips to indent the dough to dimple the entire surface of the dough.
Step 7: Bake for 8 minutes at 425 F/220 C, then remove it from the oven and add the roasted tomatoes and the ripped burrata.
Season with flaky sea salt and pepper, then bake for another 8-15 minutes, or until the focaccia is golden brown and the internal temperature reads 190 F/90 C.
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use high-quality ingredients: Using the best ingredients will result in the best flavor since the pizza only requires a handful of ingredients.
- Cooking times may vary: All ovens are different, and your focaccia may bake quicker or take longer than the indicated baking time. I recommend checking it occasionally and testing for doneness!
- Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark or black you should decrease the heat to 400 F/205 C.
topping variations
- Hot honey pepperoni
- Spinach artichoke
- Sausage and peppers
- Four-cheese
storage & reheating
- Fridge: Store any leftovers in a sealed container in the fridge for 2-3 days.
- Reheating: Reheat any leftovers at 350 F/180 C for 10-15 minutes or warm.
faq's
Yes! I recommend using a ruler to measure the dough into the 13x9 rectangle so that it's the right thickness. You won't be able to fill the entire pan with this amount of dough.
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Recipe 📖
Focaccia Pizza with Burrata and Pesto
Equipment
Ingredients
Focaccia Dough
- 2 ½ cups all-purpose flour
- 1 ¼ cup warm water between 105-110 F
- ½ cup shredded romano cheese or parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon granulated sugar or honey
- 2 teaspoon instant yeast
- ¾ teaspoon salt
Toppings
- 1 ½ cups grape tomatoes cut in half
- 1 ½ tablespoon olive oil for the tomatoes
- 3-4 medium balls burrata cheese
- ¼ cup basil pesto homemade or store-bought
- 1 tablespoon olive oil for the top of the focaccia
Instructions
- In a large bowl, combine the warm water, yeast, sugar, flour, salt, oil, and romano cheese until it forms a sticky mass.1 ¼ cup warm water, 2 teaspoon instant yeast, 1 tablespoon granulated sugar, 2 ½ cups all-purpose flour, ¾ teaspoon salt, 2 tablespoons olive oil, ½ cup shredded romano cheese
- Oil your hands liberally and roughly form the dough into a ball. Place it in a well oiled bowl and cover with plastic wrap. Place it in a warm spot to rise for about 30-40 mins or until doubled.
- Meanwhile, toss the tomatoes with olive oil and season with salt and pepper.1 ½ cups grape tomatoes, 1 ½ tablespoon olive oil
- Bake the tomatoes on an unlined baking tray at 450 for 15-20 minutes or until they start to blister.
- Prepare a quarter sheet tray for the pizza by liberally coating the bottom and sides with 3 tablespoon olive oil.
- When the dough has doubled, oil your hands and gently stretch and fold the dough up and onto the center on all four sides. (see post instructions for a visual photo).
- Transfer the dough seam side down to the prepared sheet tray and use your hands to gently stretch it to fill the pan (13x9 inches).
- Cover and let rise again for 15 minutes.
- Dot the pesto and olive oil on top of the dough and use your hands to spread it evenly. Then use your fingertips to dimple the entire surface of the dough.¼ cup basil pesto, 1 tablespoon olive oil
- Bake the focaccia for 8 minutes at 425 F/220 C, then remove it from the oven and top it with the roasted tomatoes and burrata cheese.3-4 medium balls burrata cheese
- Bake for another 8-15 minutes, or until the focaccia is brown and the internal temp of the dough reads 190 F.
Notes
- Pan size: If using a larger or full-size sheet pan, you can measure the dough with a ruler to make sure it is 13x9 inches. If the dough is stretched larger than this, it will be too thin.
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use high-quality ingredients: Using higher quality ingredients will result in the best flavor since the pizza only requires a handful of ingredients.
- Cooking times may vary: All ovens are different, and your focaccia may bake quicker or take longer than the indicated baking time. I recommend checking it occasionally and testing for doneness!
- Dark vs. light baking trays: Baking trays conduct heat differently depending on what color the pan is. If your tray is dark or black you should decrease the heat to 400 F/205 C.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Kathrin says
This is now my favorite and only way I want to eat pizza!! It was so easy to make and so freaking delicious!