Pizza recipe· 4 ingredientsno ratings yet

Focaccia Pizza

The lazy-genius pizza. No-knead, very high hydration, almost foolproof.

by@joemaci

⏱ Total

24 hours

✋ Active

15 min

◆ Difficulty

Easy

◆ DoughFocaccia Pizza Dough ↗

Intro

Closer to Roman teglia than to Sicilian, but built for a Tuesday night with no plan. The high oil amount is correct — it's not greasy, it's fried. Light toppings only. This dough is the star; bury it and you've made a casserole. Day-old focaccia pizza, split horizontally and stuffed with greens and prosciutto, is a sandwich.

◆ How many × 9×13 pan?

× 9×13 pan

◆ What tools do you have?

↳ Max ~550°F

Ingredients

For 1 × 9×13 PAN

Focaccia dough1 pan

note · See the linked dough.

Good olive oil60 g

note · 30g for the pan + 30g over the top before baking. Yes, that much.

Toppings — pick two

note · Cherry tomatoes, mozzarella, anchovies, olives, thin-sliced potato, red onion. Light hand only — this dough is the star.

Flaky salt

note · Maldon. On top after the bake.

The process

1
Preheat
Preheat oven to 450°F.
⏱ Preheat30:00
2
Dimple & oil
Drizzle the remaining 30g of olive oil over the top of the proofed dough. Dimple aggressively with oiled fingertips, all the way to the bottom of the pan.
3
Top lightly
Add toppings — pick two. Light hand only.
✶ Pizzaiolo tip
A hot honey + mortadella version (after baking) is excellent and only slightly out of bounds.
4
Bake
Bake 22–25 minutes until deeply browned on top and bottom. Lift with a spatula to check.
⏱ Bake23:00
5
Rack & salt
Slide onto a wire rack immediately. Flaky salt over the top. Cut into squares.