Focaccia Pizza with Burrata and Pesto
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!
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.
- 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.
- 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.
- 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.
- Bake for another 8-15 minutes, or until the focaccia is brown and the internal temp of the dough reads 190 F.
Notes
Step by step process photos are provided above, in the body of this post.
- 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.