Name: Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 40 min
Cuisine: Italian
Ingredients: 4 cups Italian Tipo 00 Flour (500g); 2 tsp instant or fast action yeast (7g); 1 ⅓ cups + 1 tbsp warm water (320ml); ½ tsp sugar; ½ tsp sea salt flakes; 4 tbsp olive oil plus extra for greasing; ¾ cup passata (200g); 2 balls fresh mozzarella (250g / 8.8oz); 1 tsp dried oregano; Salt and pepper, to taste; Small handful fresh basil

Jump to Recipe· 4.4 from 4 reviews

If you love the idea of combining the airy, pillowy texture of focaccia bread with the vibrant flavors of classic Italian pizza toppings, then you are going to adore this Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe. It’s a genius way to enjoy the best of both worlds—soft focaccia dough that’s perfectly chewy and golden with fresh mozzarella melting on top, a simple yet flavorful tomato passata sauce, and the fresh, aromatic finish of basil leaves. This recipe feels cozy and gourmet at the same time, making it an absolute must-try whether you’re feeding a crowd or simply treating yourself to a comforting homemade delight.

Ingredients You’ll Need

The image shows a large, smooth ball of dough with a pale cream color, resting inside a shiny silver metal bowl. The dough has risen and expanded, filling the bowl with its soft, slightly textured surface showing small bubbles and a few slight indents. The bowl sits on a white marbled surface, adding a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

One of the things that makes this Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe so special is how the ingredients are straightforward yet essential to creating its unique taste and texture. Each component plays a role: the flour and yeast create that tender base, olive oil brings richness, the tomato passata offers a fresh and tangy sauce, mozzarella provides creamy melt, and basil adds a fragrant freshness that ties everything together beautifully.

4 cups Italian Tipo 00 Flour: This fine flour yields the perfect soft and elastic dough texture every time.
4 tbsp olive oil plus extra for greasing: Adds moisture and a luscious, slightly fruity flavor.
2 tsp instant or fast action yeast: Ensures your dough rises nicely with a light and airy crumb.
1 ⅓ cups + 1 tbsp warm water: Activates the yeast and helps the dough come together smoothly.
½ tsp sugar: A little sweetness to give the yeast a boost during proofing.
½ tsp sea salt flakes: Essential for flavor depth in the dough.
¾ cup passata: The simple no-cook tomato passata makes a fresh, vibrant pizza sauce.
2 balls fresh mozzarella: High-quality cheese ensures a melty, creamy topping.
1 tsp dried oregano: Adds warmth and a hint of earthiness to the sauce.
Salt and pepper: To season the passata sauce perfectly.
Small handful fresh basil: The bright herbaceous note that completes this pizza beautifully.

How to Make Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe

Step 1: Prepare the Dough

Start by combining the flour, sugar, salt, and yeast in a large bowl, then make a small well in the center. Pour in the warm water and olive oil, which will help activate the yeast, and start mixing everything with a spatula until it begins to come together into a rough dough. This first step is all about getting your base just right since the dough’s texture will define the finished crust’s softness and chewy bite.

Step 2: Knead Until Smooth and Elastic

Once the dough is roughly formed, turn it out onto a clean, floured surface and knead vigorously for about 10 minutes. This thorough kneading develops the gluten structure, giving the bread its signature chewy but tender texture. Aim for a smooth, elastic ball of dough that springs gently when you press it.

Step 3: Let it Rise

Place the dough in a lightly olive-oil-greased bowl, then brush the top with a little more oil to keep the surface moist. Cover with plastic wrap or a clean kitchen towel and leave to rise at room temperature for at least 3 to 4 hours. You’ll know it’s ready when the dough has tripled in size—this slow, steady rise is what makes focaccia so delightfully fluffy and full of air pockets.

Step 4: Preheat and Prepare Toppings

While your dough is proofing, preheat your oven to 480°F (250°C) or the highest your oven can reach. Mix the tomato passata with dried oregano, salt, and pepper in a small bowl to create your fresh pizza sauce. Drain and pat the fresh mozzarella dry – excessive moisture can make your pizza soggy, so this little tip helps ensure a beautifully baked top layer of cheese.

Step 5: Shape the Dough

Once risen, grease a large 17×11 inch baking tray with olive oil and carefully tip the dough into it. With your hands, gently stretch the dough into a rectangle that fits the tray, aiming for about half-inch thickness. Don’t worry if it isn’t perfectly even—the charm of focaccia is its rustic look! Use your fingertips to poke dimples all over the surface; these little pockets will trap olive oil and toppings, resulting in a delightfully textured crust.

Step 6: Add Sauce and Cheese, Then Bake

Spread the tomato passata evenly over the dough, leaving a half-inch border around the edges. Tear the mozzarella into chunks and scatter it generously over the sauce. Bake your focaccia pizza on the top rack for 15 to 20 minutes until the crust turns a gorgeous light golden shade and the cheese bubbles and melts perfectly. After baking, let it rest for about 5 minutes so the flavors meld beautifully and it’s easier to cut.

Step 7: Finish With Fresh Basil

Finally, sprinkle the focaccia pizza with fresh basil leaves just before serving. The fresh basil adds an irresistible burst of aroma and color that elevates the entire dish from simple to spectacular.

How to Serve Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe

Two thick slices of pizza are stacked on a white marbled surface. The top slice, with a bite taken out, shows a fluffy, light beige crust. Both slices have a layer of melted golden-yellow cheese mixed with orange and bubbly texture, sitting on a red tomato sauce layer. Three fresh green basil leaves rest on the cheese and sauce, adding a bright contrast. In the background, there is a blurry glass filled with golden liquid. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A drizzle of good quality extra virgin olive oil or a pinch of flaky sea salt over the top right before serving can give your focaccia pizza an extra touch of indulgence. Freshly cracked black pepper also works wonderfully if you love a slight kick. Don’t forget those vibrant basil leaves—they are the perfect fresh finish.

Side Dishes

Pair this focaccia pizza with a crisp green salad, such as arugula dressed lightly with lemon juice and olive oil, or roasted seasonal vegetables for a complete meal. A glass of chilled sparkling water or a light Italian wine can also round out the experience neatly.

Creative Ways to Present

For a casual gathering, slice the focaccia pizza into squares and serve it family-style on a wooden board with extra basil sprigs for garnish. To impress guests, cut it into elegant rectangles and plate with a small salad mound or a side of olives and marinated artichokes.

Make Ahead and Storage

Storing Leftovers

If you have any leftover focaccia pizza, store it tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. It keeps beautifully and stays moist thanks to the olive oil and fresh toppings.

Freezing

This pizza also freezes well. Wrap slices individually in parchment and foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. When you want to enjoy it again, simply thaw in the refrigerator overnight for best texture.

Reheating

To reheat, pop slices in a preheated oven at 375°F (190°C) for 8 to 10 minutes until warmed through and the crust has regained some crispness. Avoid using a microwave if possible, as it tends to make the focaccia dough soggy.

FAQs

Can I use regular all-purpose flour instead of Tipo 00 for the dough?

Absolutely! While Tipo 00 flour gives the dough a softer, more tender crumb, all-purpose flour works well too and will still yield a delicious focaccia pizza.

Do I have to let the dough rise for 3-4 hours?

The slow rise enhances flavor and texture dramatically, but if you’re short on time, a minimum of 1.5 to 2 hours at a warm spot can work as a quicker alternative.

Can I use store-bought pizza sauce instead of passata?

You can, but homemade or plain passata mixed with oregano, salt, and pepper keeps the flavors fresh and simple, letting the quality ingredients really shine.

Is fresh mozzarella necessary, or can I use a shredded blend?

Fresh mozzarella melts beautifully and has a creamy texture that’s perfect here, but shredded mozzarella blends work in a pinch if that’s what you have on hand.

Can this recipe be made gluten-free?

Yes! Substitute the Tipo 00 flour with a gluten-free flour blend that’s suitable for bread-making and adjust liquid quantities slightly to get the right dough consistency.

Final Thoughts

This Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe is one of those magical dishes that feels both comforting and fancy without any fuss. It’s perfect for casual nights, entertaining friends, or whenever you want to impress with homemade flair. Once you master this recipe, you’ll find all kinds of ways to personalize it, but honestly, the classic combination of fresh mozzarella, vibrant tomato, and fragrant basil on soft focaccia is hard to beat. Go ahead and try it today—you’re in for a real treat!