This easy focaccia pizza is crispy on the outside, soft inside, and full of rich flavors. The homemade dough is topped with a simple tomato sauce, gooey mozzarella, and fresh basil. Perfect for a family dinner or a weekend treat!
Ingredients Needed:
Focaccia Dough:
- 1 cup (250g) bread flour
- 1 cup (250g) all-purpose flour
- 1 tablespoon coarse semolina (optional)
- 3½ teaspoons kosher salt
- 1 tablespoon (14g or 2 packages) active dry yeast
- 1⅓ cup (320ml) lukewarm water*
- 2 teaspoons honey
- 3 tablespoons (50ml) extra-virgin olive oil
- Flaky Maldon sea salt
- Fresh chopped rosemary or thyme, optional
- Roasted Garlic Butter, optional (recipe in Notes)
Crushed San Marzano Sauce:
- 28-ounce can of whole San Marzano tomatoes, drained
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced or grated fine
- ½ cup fresh basil leaves (½-ounce clamshell)
- 2 teaspoons balsamic vinegar
- ¾ teaspoon kosher sea salt
- Freshly cracked black pepper
For the Pizza:
- 1 cup grated mozzarella (low-moisture)
- 1 cup grated Asiago or Romano cheese
- ⅓ cup Parmigiano Reggiano
- 1 cup cherry tomatoes
- 4 ounces fresh mozzarella ciliegine or burrata pearls, torn in half
How To Make Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella?
- Make the dough: In a large bowl, mix bread flour, all-purpose flour, semolina, and salt. In a cup, stir yeast into warm water with honey and let sit for 5 minutes until foamy. Add olive oil, then pour the liquid into the flour mixture. Stir with a fork, then knead for 10 minutes until smooth. Place the dough in an oiled bowl, cover, and let rise for 3-4 hours until doubled.
- Make the sauce: In a bowl, crush the drained San Marzano tomatoes with your hands. Mix in olive oil, garlic, balsamic vinegar, basil, salt, and black pepper. Let the sauce sit to enhance flavor. This can be made ahead and stored for up to a week.
- Preheat the oven: Set the oven to 220°C. Grease a baking sheet or pan with garlic butter or olive oil.
- Shape the dough: Stretch the risen dough into the greased pan, using oiled fingers to press it evenly. Poke the dough to create small dimples. Brush with more garlic butter and sprinkle with flaky salt and herbs.
- Add the toppings: Press cherry tomatoes into the dough and add torn burrata. Spoon the tomato sauce over the top, then sprinkle with grated cheese.
- Bake the pizza: Place the pan in the oven and bake for 20-25 minutes until golden brown and bubbling. If the cheese browns too quickly, lower the oven to 200°C.
- Finish and serve: Brush with more garlic butter if desired. Garnish with fresh basil, let cool slightly, then slice and enjoy!
Recipe Tips:
- Let the dough rise fully for the best texture. If the dough doesn’t double in size, the pizza will be too dense. Be patient and give it enough time to rise (3-4 hours at room temperature or overnight in the fridge for better flavor).
- Use your hands to press and stretch the dough. Avoid using a rolling pin—it pushes out air bubbles, making the crust less airy. Instead, gently stretch and press the dough with oiled fingers.
- Drain the canned tomatoes well before making the sauce. Too much liquid will make the pizza soggy. Crush the tomatoes by hand and let them sit in a strainer for a few minutes before mixing with other ingredients.
- Press the cherry tomatoes into the dough before baking. This helps them stay in place and keeps the juices inside, making the pizza more flavorful without turning watery.
- Bake at high heat for a crispy crust. A hot oven at 220°C creates the perfect golden, crispy base. If the cheese browns too fast, lower the heat to 200°C to finish baking without burning.
How To Store & Reheat Leftovers?
- Refrigerate: Let the pizza cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap slices in plastic wrap and place them in a freezer bag. Freeze for up to 2 months.
- Reheat: Preheat the air fryer to 160°C. Place the pizza inside and heat for 3-4 minutes until warm and crispy.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 25mg
- Sodium: 620mg
- Potassium: 200mg
- Total Carbohydrate: 38g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 12g
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