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Focaccia Pizza with Fresh Mozzarella, Tomato Passata, and Basil Recipe

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  • Author: Jessica
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings
  • Category: Pizza
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Discover how to make an irresistibly soft and pillowy focaccia pizza from scratch, featuring a no-cook tomato sauce, melted fresh mozzarella, and fragrant basil. This homemade Italian-inspired pizza combines fluffy focaccia bread with simple, fresh toppings for a delicious meal perfect for any occasion.

Ingredients

For the dough

  • 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

For the topping

  • ¾ cup passata (200g)
  • 2 balls fresh mozzarella (250g / 8.8oz)
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • Small handful fresh basil

Instructions

  1. Prepare the dough ingredients: In a large mixing bowl, combine the flour, sugar, sea salt flakes, and instant yeast, stirring to mix well. Make a well in the center for the wet ingredients.
  2. Add liquids and mix dough: Pour the warm water and olive oil into the well. Mix all ingredients with a spatula or spoon until a rough dough forms, then transfer onto a clean surface.
  3. Knead the dough: Knead the dough by hand for about 10 minutes until it becomes smooth and elastic, indicating proper gluten development for a soft focaccia texture.
  4. First rise: Lightly grease a large bowl with olive oil, place the dough inside, and coat the top with more olive oil. Cover the bowl with plastic wrap or a clean kitchen towel and allow it to rise for 3 to 4 hours, until it has tripled in size.
  5. Preheat the oven: Set the oven to 480°F (250°C), or the highest temperature your oven can reach, to ensure a crisp crust and properly melted cheese.
  6. Prepare the tomato sauce and mozzarella: Mix the passata, dried oregano, and a pinch of salt and pepper in a small bowl. Drain and pat the mozzarella dry with paper towels, then tear into pieces.
  7. Shape the dough in the baking tray: Generously grease a 17×11 inch baking tray with olive oil. Carefully transfer the risen dough and use your hands to spread it evenly into a rectangle about ½ inch thick.
  8. Create dimples and add sauce: Using your fingertips, press dimples all over the surface of the dough. Spread the prepared tomato passata evenly over the dough, leaving a ½ inch border around the edges free from sauce.
  9. Add mozzarella and bake: Distribute the torn mozzarella evenly over the sauce-covered dough. Bake in the preheated oven for 15 to 20 minutes, until the crust is lightly golden brown and the cheese is melted and bubbly.
  10. Rest and garnish: Remove the focaccia pizza from the oven and allow it to rest for 5 minutes. Sprinkle with fresh basil leaves before slicing and serving.

Notes

  • Ensure the water is warm (not hot) to activate the yeast properly without killing it.
  • The long proofing time of 3 to 4 hours is crucial for a light, airy focaccia texture.
  • If you don’t have Tipo 00 flour, all-purpose flour can be used as a substitute but the texture might differ slightly.
  • Adjust seasoning in the tomato sauce according to your taste preferences.
  • Use fresh mozzarella rather than pre-shredded for best melting results and texture.
  • For a crispier crust, bake on the lowest oven rack or use a pizza stone if available.

Find it online: https://dishrise.com/focaccia-pizza-with-fresh-mozzarella-tomato-passata-and-basil-recipe/