Focaccia Pizza

This focaccia pizza recipe is so simple to make. Topped with 3 ingredients - rosemary, salt and olive oil, it's a recipe you'll keep coming back to!

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 50kcal

Preheat oven to 425°F. Oil a 11.5 x 17.5 inch rectangular baking sheet with 2 tablespoon of the olive oil.
Place dough on baking sheet then use your hands to gently tug, pull and push the pizza dough until it fills the baking sheet.
If the dough starts to spring back, let it rest for 10 minutes, and then return to stretching it out. Then let the dough rise in the baking sheet for an additional 30 minutes - 1 hour.
Make indents in the pizza dough by pressing your fingers into the dough.
Top pizza dough with olive oil, ensuring it fills the indents.
Sprinkle with salt and rosemary.
Bake until focaccia is golden brown, approximately 30 minutes.
Remove from oven, slice, and enjoy.

You can make your own pizza dough with the recipe provided, or if you're in a time crunch, you can buy the pizza dough too.
The best pan to use to make this focaccia is a sheet pan - specifically a jelly roll pan if you have one.
The focaccia size is 11.5 x 17.5 inches. If you don't have a baking sheet this big, you can use less dough, or use all the dough, just keeping in mind that your focaccia will be on the thicker side.
You can use a round pizza pan for this recipe as well
Use a good quality olive oil to top the focaccia with
Similarly, use a good quality coarse salt for topping the focaccia (I use Maldon salt)