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Margherita Pizza Focaccia Recipe
Ash Tyrrell

Margherita Pizza Focaccia Recipe

I still remember the first time I made this Margherita Pizza Focaccia—it filled my kitchen with the most incredible aroma of fresh basil and baked bread. I wanted something that combined the fluffiness of focaccia with the classic flavors of pizza, and this recipe did exactly that. It turned out soft inside, crispy on the edges, and topped with gooey cheese and tomatoes
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • all-purpose flour 4 cups – gives the focaccia a soft, airy texture
  • warm water 2 cups – helps activate the yeast properly
  • instant yeast 2¼ teaspoons – ensures a quick and reliable rise
  • olive oil ¼ cup + extra for drizzling – adds richness and classic flavor
  • salt 1 teaspoon – enhances the dough and balances flavors
  • granulated sugar 1 teaspoon – feeds the yeast for better fermentation
  • cherry tomatoes 1½ cups, halved – fresh tomatoes give juicy bursts of flavor
  • fresh mozzarella cheese 8 oz, sliced or torn – melts beautifully; always use fresh for best texture
  • fresh basil leaves ¼ cup – adds a fragrant, classic Margherita touch
  • garlic 2 cloves, minced – gives a subtle savory depth
  • flaky sea salt for topping – adds a light crunch and enhances flavor

Method
 

  1. Start by mixing warm water, yeast, and sugar in a bowl. Let it sit until it becomes foamy, which means the yeast is active. Then add flour, salt, and olive oil and mix until a sticky dough forms.
  2. Transfer the dough to a greased bowl and cover it. Allow it to rise in a warm place until it doubles in size. This step is key for that soft and airy texture.
  3. Grease your baking pan generously with olive oil. Spread the dough into the pan gently without deflating it too much. Let it rest again for a second rise.
  4. Use your fingers to create dimples all over the dough. Drizzle olive oil, then add tomatoes, garlic, and mozzarella evenly. Press them lightly into the dough.
  5. Place the pan in a preheated oven and bake until golden brown. The cheese should melt and slightly bubble while the edges turn crispy.
  6. Once baked, remove from the oven and top with fresh basil leaves. Let it cool slightly before slicing and serving for the best texture.

Notes

  • I always use fresh mozzarella because it melts better and tastes richer
  • Don’t skip the second rise—it makes the focaccia extra fluffy
  • I drizzle extra olive oil before baking for a crispier crust
  • Letting it cool slightly helps the texture set perfectly
  • I sometimes add a pinch of oregano for a more pizza-like flavor