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+ servings
focaccia pizza on a serving plate

Focaccia Pizza

This easy focaccia pizza is inspired by the classic Italian bread, and uses store-bought pizza dough for a quick and easy dinner!

Course Main Course
Cuisine American, Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Calories 399kcal


Pizza Base:

  • 1 10″ or 12″ pizza dough (NOT pre-cooked, dough should be “classic” style, not thin-crust)
  • 2 TB olive oil, divided
  • 4 oz mozzarella, torn into small pieces (or use mini mozzarella "pearl" balls) Just over half of one standard-size fresh mozzarella ball.

Toppings: (Can Be Swapped For Your Favorite Toppings)

  • 1/2 cup cherry tomatoes, halved
  • 6 olives, sliced (Kalamata, black, or green)


  • Preheat oven to 425°F.
  • Rub a cast iron pan with half the oil.
  • Unroll the store-bought dough, and stretch it with your fingers until it's approximately double the size of the pan. Fold the dough in half, doubling it, and press it into the pan. Fold over the edges of the dough as needed.
    Fold dough in half, + fold the edges of the dough over
  • Drizzle the remaining oil onto the dough, and use your hands to spread the oil across the dough. Use your fingers to push dimples into the dough.
    Top dough with olive oil, + dimple the surface
  • Add the cheese to the dough, and top with the tomatoes and olives (or your preferred toppings).
    Top pizza with mozzarella + toppings
  • Bake about 25 minutes, or until the crust is golden.
    Bake until the crust is golden
  • Allow the pizza to cool slightly before slicing and serving.
  • Leftovers:
    This pizza is best served right away, but any leftovers can be stored in the fridge for up to 3 days. Reheat on a baking sheet under the broiler until the cheese melts.


Calories: 399kcal | Carbohydrates: 48g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 980mg | Potassium: 62mg | Fiber: 2g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 3mg