This is the Focaccia Pizza Base I make when I want something good on the table without a lot of fuss. No overnight rise, just a same-day dough that works with US or Australian cup measures. It bakes up golden and crisp on the bottom with a thick, airy crumb, topped with pizza sauce, bocconcini, and fresh basil.
SUMMARISE AND SAVE THIS RECIPE
TL;DR (Quick-Answer Box)
- What it is: A same-day focaccia pizza base with a crisp bottom, a thick and airy crumb, and real height to it, topped with pizza sauce, bocconcini, and fresh basil.
- Why you'll love it: No overnight rise, no kneading, and no shaping skills needed. The stretch and fold method does all the work while the dough rests on the counter, and it works with both US and Australian cup measures so there is no second-guessing your quantities.
- How to make it: Mix the dough, then do three rounds of stretch and folds with a 25-minute rest between each. Transfer to a well-oiled 9 x 13-inch pan, cover and let it rise for 1 hour 15 minutes, top with pizza sauce, bocconcini, and a drizzle of olive oil, dimple, and bake at 425°F / 220°C for 25 minutes until golden. Scatter with fresh basil and serve.
Why This Focaccia Pizza Base Works
- The dough is wet and sticky by design, which is what gives focaccia its open and airy crumb without any kneading.
- Three rounds of stretch and folds build structure gradually while the dough rests, so it gets stronger with each round without much effort from you.
- Baking in a pan means no shaping required and a naturally crisp, oil-fried bottom.
- Olive oil goes into the dough and over the top, which is what gives this its flavor and that golden crust.
- Instant dry yeast works straight into the dough without proofing, keeping this genuinely same-day.
- This recipe uses cup and spoon measures throughout, so it works exactly as written with both US and Australian measuring sets.
Ingredients Used
- Warm water activates the yeast and brings the dough together. Keeping it warm rather than hot is what makes the difference between a good rise and dead yeast.
- Instant dry yeast gives the dough its lift and works straight into the flour without needing to be proofed separately first.
- Sugar gives the yeast something to feed on early, helping it activate faster.
- Bread flour has more protein than all-purpose flour, which gives the dough the chew and structure focaccia is known for.
- Salt controls the yeast and adds flavor. Without it the dough can rise too fast and taste flat.
- Olive oil goes into the dough itself and over the top. It is a big part of why focaccia tastes the way it does, so do not skimp on it.
- Pizza sauce is the base topping. Half a cup is enough to cover the surface without making the dough soggy.
- Bocconcini melts over the top and gives you those pools of creamy cheese you want on a good pizza.
- Fresh basil goes on after baking as a garnish and brings a bit of freshness to the finished pizza.
Bread Flour vs All-Purpose Flour for Focaccia
Bread flour has a higher protein content than all-purpose flour, which is what gives focaccia its chew and structure. When the gluten develops through the stretch and fold process, bread flour gives you a dough that is stronger, more elastic, and holds its rise better in the pan. The result is a thicker crumb with bigger air pockets, which is exactly what you want in a focaccia base.
All-purpose flour will still work and the focaccia will still taste good, but the crumb will be a little less chewy and the rise slightly flatter. If bread flour is what you have, use it. If all you have is all-purpose, go ahead, it is still worth making.
How to Make Focaccia Pizza Base
This dough comes together over a few hours but most of that time is the dough just sitting on the counter. The actual hands-on work is minimal.
Start by combining the warm water, instant dry yeast, and sugar in a large bowl and letting the yeast wake up for a few minutes. Then mix in the bread flour, salt, and olive oil until you have a rough, wet dough. It will look messy at this stage and that is completely normal.
From here it is three rounds of stretch and folds with a 25-minute rest between each one. Wet hands make this so much easier. By the third round the dough should already feel noticeably stronger and more elastic.
After the final fold and rest, tip the dough into a well-oiled 9 x 13-inch pan and gently stretch it out to the corners. Cover and let it rise until it looks properly puffy, around 1 hour 15 minutes.
Once the dough has risen and looks properly puffy, dimple the whole surface with your fingertips. This is what gives focaccia that classic look. Then spoon the pizza sauce over the surface and gently spread it, and scatter the bocconcini over the top.
Bake until deeply golden, scatter with fresh basil, and let it cool slightly before slicing. Full measurements, times, and temperatures are in the recipe card below.
Variations
- Margherita style - keep it simple with pizza sauce, bocconcini, and basil as written.
- Garlic and rosemary - skip the pizza sauce and go with olive oil, flaky salt, and fresh rosemary for a classic focaccia topping.
- Roasted cherry tomatoes - press halved cherry tomatoes into the dough before baking alongside the bocconcini.
- Olives and anchovies - a great combination if you want something more savory and salty
- Pepperoni or salami - scatter slices over the bocconcini before baking for a more classic pizza feel
Focaccia Pizza Base Questions, Answered
Bread flour gives you the best chew and structure thanks to its higher protein content, but all-purpose flour will still work fine. The crumb will just be a touch less chewy and the rise slightly flatter.
This usually comes down to the yeast or the water temperature. Make sure the water was warm, not hot, since anything above 120°F / 49°C can kill instant yeast. Also worth checking your yeast has not expired.
Yes. Once the dough is shaped in the pan, you can cover and refrigerate it for up to 24 hours instead of letting it rise at room temperature. Once you take it out of the fridge, cover and let it rise for 1 to 2 hours before dimpling, adding the pizza sauce, bocconcini, and olive oil and baking.
Pizza sauce and bocconcini is the version in this recipe, but shredded mozzarella, cherry tomatoes, olives, caramelized onions, or fresh herbs all work really well too.
Yes. Freeze it straight after the final stretch and fold, before it goes into the pan. Thaw it in the fridge overnight, then bring it to room temperature before continuing with the pan rise.
Pro Tips & Troubleshooting
A few things that will make your focaccia pizza base turn out well every time.
- No good nonstick pan? Use parchment paper. If your pan is not a good quality nonstick, line it with parchment paper before oiling it. Without it the dough will stick and be very difficult to get out of the pan.
- Wet your hands before every round of stretch and folds. It is a small thing but it makes the whole process so much easier and stops the dough sticking to you.
- Do not rush the resting time between folds. That rest is what lets the dough relax so the next fold can actually build strength. If you cut it short the dough will fight you.
- Go easy when stretching the dough into the pan. A heavy hand knocks the air back out and you will lose the rise you worked for.
- If the dough springs back when you try to stretch it into the pan, cover it and leave it for 5 to 10 minutes then try again. It just needs a little more time to relax.
- Cold kitchen? The rises will take longer than stated. Go by how the dough looks rather than the clock. You want it visibly puffy before baking.
What to Serve With Focaccia Pizza
This works really well as a main with a simple green salad on the side. It is also great cut into smaller pieces as part of a shared spread alongside my labneh dip, easy hummus, or a charcuterie board with marinated olives. Leftovers the next day are good cold or warmed back up in a hot oven for a few minutes.
If you enjoyed this focaccia pizza base you might also like these savory recipes from the blog:
Storage & Serving
Leftovers will keep in an airtight container at room temperature for up to two days, or in the fridge for up to four days. To reheat, a few minutes in a hot oven or air fryer brings the crisp crust right back. The air fryer works especially well and is my go-to for leftover slices. Avoid the microwave if you can as it makes the base soft and soggy. This focaccia pizza base does not freeze well once baked and topped, but the unbaked dough freezes well before the pan rise. See the FAQ above for how to do that.
Make It ✨ Snap It 📸 Share It! 🍨
If you whip up one of my desserts, I'd love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I'll be reposting my favorites and giving shout-outs in my stories! 🎉
🎥 You can also find full dessert video tutorials on my YouTube channel. I post new dessert recipes there all the time, so come join me in the kitchen on YouTube!
It's always fun to see your unique twists on my recipes, so don't be shy, snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen
Same-Day Focaccia Pizza Base
INGREDIENTS
For the dough
- 2 cups water warm (40 to 43°C / 105 to 110°F), or lukewarm if you do not have a thermometer
- 2 teaspoon instant dry yeast
- 1 tablespoon sugar
- 3 cups bread flour loosely measured
- 1 teaspoon salt
- 3 tablespoon olive oil
- Extra olive oil, for greasing the pan and drizzling over the dough
For the topping
- ½ cup pizza sauce or passata. Use more sauce if you like.
- 8 Cherry Bocconcini or slices
- olive oil for drizzling
- Fresh basil leaves, to garnish
INSTRUCTIONS
- Combine the warm water, instant dry yeast, and sugar in a large bowl. Cover with a plate or tea towel and let sit for a few minutes so the yeast can wake up.
- Add the bread flour, salt, and olive oil. Mix until a rough dough forms.
- Cover with a plate or tea towel and rest for 25 minutes.
- Perform the first set of stretch and folds. Stretch and fold the dough at least 4 times, rotating the bowl as you work around the dough.
- Cover and rest for 25 minutes.
- Repeat the stretch and folds a second time.
- Cover and rest for 25 minutes.
- Repeat a third and final set of stretch and folds.
- Cover and rest for 25 minutes.
- Generously oil a 9 x 13-inch (23 x 33cm) pan.
- Transfer the dough to the pan, fold twice, turn and flip then gently stretch it to fit. (This can be seen in the video).
- Cover and let rise for 1 hour 15 minutes.
- Dimple the dough all over with your fingertips.
- Add dollops of pizza sauce over the surface and drizzle with olive oil. (If you prefer, drizzle with olive oil when it comes out of the oven). Gently spread the pizza sauce out being careful not to pop any of the large air bubbles.
- Scatter the bocconcini over the top.
- Bake at 425°F / 220°C for 25 minutes, or until golden brown.
- Scatter with fresh basil leaves to garnish, then cool slightly before slicing and serving.
NOTES
- Wet your hands before each stretch and fold. This stops the dough sticking to your hands and makes it much easier to handle.
- If your pan is not a good quality nonstick, line it with parchment paper before adding the oil and dough. Without it the focaccia will stick and be very difficult to remove from the pan.
- The resting times between stretch and folds and the final rise time can vary depending on the temperature and weather in your kitchen. Use the times in this recipe as a rough guide only and let the dough be your guide. It should feel stronger and more elastic after each fold, and visibly puffy after the final rise.
- Use any pizza topping you like!
Mel says
The height on that crust look incredible!
Fay Khoury says
Thank you Mel! That height is what makes this focaccia so good, the bread flour and the stretch and fold method really does all the work. Hope you get to try it!