Same-Day Focaccia Pizza Base

Baked focaccia pizza base on a wooden board topped with melted bocconcini, pizza sauce, and fresh basil leaves

This focaccia pizza has a crisp base, a thick and airy crumb, and real height to it. Topped with pizza sauce, bocconcini, and fresh basil, with olive oil going into and over the dough. No overnight rise, just a same-day dough that comes together with a few rounds of stretch and folds.

Prep Time 3 35

Cook Time 25

Total Time 4

Servings Slices

Calories 290kcal

Author Fay Khoury

EQUIPMENT

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!

NUTRITION