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Margherita Pizza Focaccia Recipe
Ben Carraoli

Margherita Pizza Focaccia Recipe

I recently tried making this Margherita Pizza Focaccia, and I honestly can’t stop thinking about it. The soft, airy bread paired with fresh toppings turned out even better than I imagined. I love how simple ingredients can create something so comforting and bakery-worthy at home.
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Total Time 2 hours
Servings: 8
Ingredients Method Notes

Ingredients
  

  • all-purpose flour – 3 cups gives structure; bread flour can be used for a chewier texture
  • warm water – 1 ¼ cups activates yeast; make sure it’s not too hot
  • instant yeast – 2 teaspoons helps the dough rise quickly and evenly
  • olive oil – ¼ cup adds richness and keeps the focaccia soft; use extra virgin for best flavor
  • salt – 1 teaspoon balances flavor; don’t skip it
  • sugar – 1 teaspoon feeds the yeast and enhances browning
  • cherry tomatoes – 1 cup halved (fresh is best; avoid canned for texture)
  • fresh mozzarella – 200g sliced (always use fresh, not pre-shredded for better melt)
  • fresh basil leaves – a handful adds freshness and aroma
  • garlic – 2 cloves minced (boosts flavor beautifully)
  • dried oregano – 1 teaspoon optional but adds a classic pizza touch
  • flaky sea salt – for topping adds texture and enhances flavor

Method
 

  1. Start by mixing warm water, yeast, and sugar in a bowl. Let it sit for a few minutes until it becomes foamy. This step ensures your yeast is active and ready to work.Add flour, salt, and olive oil to the mixture. Stir until a soft dough forms, then knead for about 8–10 minutes until smooth. The dough should feel slightly sticky but manageable.
  2. Place the dough in a greased bowl and cover it. Let it rise in a warm place for about 1–2 hours until doubled in size.This step is crucial for achieving that light and airy focaccia texture. Be patient, as proper rising makes a big difference.
  3. Transfer the risen dough to an oiled baking tray. Gently stretch it out to fit the tray without deflating it too much.Use your fingers to press dimples into the dough. These pockets will hold olive oil and toppings, adding flavor and texture.
  4. Drizzle olive oil over the dough generously. Spread garlic evenly, then arrange cherry tomatoes and mozzarella slices on top.Sprinkle oregano and flaky salt for extra flavor. Make sure toppings are evenly distributed for consistent taste in every bite.
  5. Preheat your oven to 220°C (428°F). Bake the focaccia for about 20–25 minutes until golden brown and bubbly.Keep an eye on it towards the end to avoid over-browning. The cheese should melt beautifully while the edges turn crisp.
  6. Remove from the oven and let it cool slightly. Add fresh basil leaves on top for that classic Margherita flavor.
  7. Slice and serve warm for the best experience. The combination of textures and flavors is truly irresistible.

Notes

  • I always use high-quality olive oil because it really enhances the flavor
  • I let the dough rise longer for a softer and airier texture
  • I prefer fresh mozzarella over shredded—it melts much better
  • I don’t overload toppings to keep the focaccia light and crisp
  • I brush extra olive oil after baking for a glossy, rich finish