Focaccia Pizza Dough at Home

I started making focaccia as the base of my pizzas a few years ago. Although not an original concept, I still wanted that familiar crisp, buttery crust with signature soft and chewy texture. So I started playing around with it and decided that is was a new regular way to make kitchen-made pizzas.

You can top it with any desired toppings you wish! From old-school pepperoni to supreme, this focaccia pizza dough can handle it all. However, if you’re looking for my focaccia bread recipe,click here.

To Make Kitchen-made Focaccia Gather:

• honey – Helps to feed the yeast. Can substitute with sugar.
• warm water – Dissolves and activates the yeast. Water should be between 110-115°.
• active dry yeast – Lends flavor and helps baked goods rise.
• bread flour – Has higher protein than regular flour which will produce more gluten to achieve a better rise in bread.
• kosher salt – Enhances the flavor of this method.
• olive oil – Gives the focaccia flavor, moisture and helps give the bread a crisp outer texture.

Add 1 teaspoon honey to a medium mixing bowl, pour 1 cup warm/hot water (roughly 115°) and whisk until the honey dissolves. Whisk in 2-1/4 teaspoons (or 1 envelope) active dry yeast and set off to the side for about 5 minutes.

In the bowl of your stand mixer, fitted with the dough hook attachment, measure and add 2-2/3 cup bread flour and 1 teaspoon kosher salt. Turn the mixer on low and stir until combined.

Once the yeast is frothy…

Add it into the mixer with the flour.

Mix until incorporated, stopping to scrape down the sides of the bowl as you go.

When the dough is simply about combined, add in 2 tablespoons olive oil.

Continue to mix until for 4 minutes or the dough is smooth and no longer sticking to the bowl.

Remove the dough off of the hook and shape into a ball. Add a tablespoon of oil to a clean bowl. Transfer the dough to the bowl and use it to coat the inside of the bowl with oil. This keeps the dough from sticking to the bowl as it rises. Cover tightly with plastic wrap and place it in a warm spot to rise for 1 hour or until it has doubled in size.

Once the focaccia dough has risen, remove the plastic wrap.

With your impeccably clean hands, press or punch down the dough to deflate it.

Transfer the dough to a well oiled 9×13 pan. Prior to the dough, I add a generous amount of olive oil and use a pastry brush to coat the entire inside of the pan. Stretch the dough to fit. For some reason I can never get the dough to fit the corners.

Cover with a clean kitchen towel and allow the dough to rise one last time for 30 minutes.

After the dough has risen, use your knuckle to make divots into the dough.

Top with sauce, cheese and other desired toppings. Bake on the middle to lower-third of your preheated (425°) for 9 minutes, then reduce the oven temp to 375° and continue baking for 9 to 12 minutes or until the cheese is melted and golden brown in spots.

What Pizzas To Make Using Focaccia Pizza Dough?

• Old-school pepperoni with mozzarella
• Focaccia Supreme Pizza
• Jalapeño Hot Honey Pizza

Enjoy! And if you give this Focaccia Pizza Dough Recipe a try, let me know! Snap a photo and tag me on twitter or instagram!