Focaccia Pizza

Ingredients

• 1 25 or 30 cm (10 or 12 inch)pizza dough, not pre-cooked or thin-crust
• 30 ml (2 tablespoons), dividedolive oil
• 113 g (4 ounces)mozzarella, torn into small pieces, or mini mozzarella pearls
• 75 g (½ cup)cherry tomatoes, halved
• 6olives, sliced (Kalamata, black or green)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Oil the pan

   Rub half of the olive oil over the inside of a cast-iron pan.

3. 3

   Shape the dough

   Unroll the dough and stretch it with your fingers until it is about twice the size of the pan. Fold it in half, press it into the pan and fold the edges over as needed.

4. 4

   Add the dimples

   Drizzle the remaining oil over the dough and spread it with your hands. Press your fingers into the surface to make dimples.

5. 5

   Top the pizza

   Scatter the mozzarella over the dough, then add the tomatoes and olives, or your preferred toppings.

6. 6

   Bake until golden

   Bake for about 25 minutes, until the crust is golden.

7. 7

   Cool and serve

   Let the pizza cool slightly before slicing and serving.

8. 8

   Store leftovers

   The pizza is best served straight away. Refrigerate leftovers for up to 3 days, then reheat them on a baking sheet under the grill until the cheese melts.

What is focaccia pizza?

Focaccia is an Italian bread known for its olive-oil-rich surface and dimpled texture. This American-style pizza borrows those cues while using ready-made pizza dough for a quicker meal.

Folded dough gives the base extra thickness, while the oil and finger-made dimples help create a crisp, golden top around a soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 14g protein, 48g carbs, 17g fat.

The dough supplies most of the carbohydrates, while the olive oil contributes much of the fat and the mozzarella provides protein and some fat. Serve a slice with a generous salad or vegetables for a more balanced plate.

Choosing the dough

Classic dough: Use uncooked, standard-style pizza dough rather than a thin-crust base. It needs enough substance to fold and rise into a breadier crust.

Pan size: The recipe suits a 25 or 30 cm pan. Stretch the dough to about twice the pan's size before folding it in half.

Making the dimpled base

Oil first: Coat the cast-iron pan with half the oil so the dough has an oiled surface beneath it. Spread the rest over the top before dimpling.

Press gently: Use your fingertips to make indentations across the dough without tearing it. Fold any excess dough over the edges to fit the pan.

Adding the toppings

Mozzarella: Tear the cheese into small pieces so it can be distributed across the dough. Mini mozzarella pearls are another option.

Tomatoes and olives: Halve the cherry tomatoes and slice the olives before topping the pizza. This spreads their flavour across the surface without leaving large pieces.

Baking and doneness

Oven heat: Bake at 220°C for about 25 minutes. The stated total time is 35 minutes, allowing time for preparation as well as baking.

Colour cue: Look for a golden crust before taking the pan out. If the centre still looks pale, give it a little longer and check again.

Serving and storing

Serve warm: Let the pizza rest briefly so the cheese settles before you slice it. A green salad or simply dressed vegetables make an easy side.

Leftovers: The recipe recommends eating it freshly baked, but refrigerated slices keep for up to 3 days. Reheat them on a baking sheet under the grill until the cheese melts.

Recipe notes & tips

• Stretch the dough gradually with your fingers to reduce the chance of tearing it.
• Use enough oil to coat both the pan and the top of the dough as directed.
• Tear the mozzarella into small pieces for more even coverage.
• Let the baked pizza rest briefly before cutting so the toppings settle.
• Check the crust for a golden colour at about the 25-minute mark.

Variations

• Change the olives: Choose Kalamata, black or green olives to suit your taste.
• Use mozzarella pearls: Scatter mini mozzarella balls over the dough instead of torn pieces.
• Swap the toppings: Use other preferred pizza toppings in place of the tomatoes and olives.
• Add fresh herbs: Scatter chopped basil over the pizza after baking for a fresh finish.

Common mistakes to avoid

• Using thin-crust dough: It will not give the base the intended thicker texture; choose classic, uncooked dough.
• Stretching too little: The folded dough may not fill the pan; stretch it to about twice the pan's size first.
• Skipping the oil: The surface and pan miss the oil called for in the method; divide it between them.
• Tearing the dough: Pulling too forcefully can leave holes; stretch it gently with your fingers.
• Slicing immediately: The toppings can shift while the cheese is very hot; let the pizza cool slightly first.

How to store

This pizza is best served right away. Refrigerate leftovers for up to 3 days, then reheat on a baking sheet under the grill until the cheese melts.

Frequently asked questions