Elevate homemade pizza night with this fluffy focaccia pizza! This focaccia pizza is topped with basil pesto, freshly roasted tomatoes, and creamy burrata cheese for the best pizza night ever!
I used my favorite onion focaccia base to make this fluffy focaccia pizza and it turned out perfect! The focaccia dough turns into a fluffy and pillowy crust that is even better than my homemade pizza dough!
I love serving this focaccia pizza for pizza night with friends or family or as an appetizer for a party or get-together – everyone always loves it! To make it for just a few people, make it into a skillet pizza for a crispier crust!
Table of Contents
why you’ll love this focaccia pizza
- Fluffy focaccia bread makes the crust of 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
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.
Full ingredient measurements and instructions can be found in the recipe card below!
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.
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.
faqs
Yes! I recommend using a ruler to measure the dough into the 13×9 rectangle so that it’s the right thickness. You won’t be able to fill the entire pan with this amount of dough.
more recipes you’ll love
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Focaccia Pizza with Burrata and Pesto
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!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 1/2 tbsp olive oil, for the tomatoes
- 3-4 medium balls burrata cheese
- ¼ cup basil pesto, homemade or store-bought
- 1 tbsp 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 (248 g) warm water, 2 teaspoon instant yeast, 1 tablespoon (15 g) granulated sugar, 2 ½ cups (300 g) all-purpose flour, ¾ teaspoon salt, 2 tablespoons (24 g) olive oil, ½ cup (36 g) 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 (265 g) grape tomatoes, 1 1/2 tbsp (18 g) 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 tbsp 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 (13×9 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 tbsp (12 g) 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 (250 g) 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 13×9 inches. If the dough is stretched larger than this, it will be too thin.Â
- 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.
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
About how long do you need the dough to rise until it has doubled??
Hi Abby! This will depend on how warm your kitchen is, in my kitchen, it usually takes 30-60 minutes. Once you notice the dough is double the size, it’s ready!
Absolutely loved it! The crust was delicious and the toppings were the perfect combo! Definitely will be making this again…and again!
Thank you Andie!! I loved seeing it on Instagram 🙂
This is now my favorite and only way I want to eat pizza!! It was so easy to make and so freaking delicious!