This BUBBLY Focaccia Pizza is a game-changer, combining the airy, pillowy texture of focaccia with the irresistible flavors of pizza. With just 20 minutes of prep and a hands-off 18-hour ferment, it’s the easiest way to achieve a golden, crispy crust with a soft, chewy interior. The dough’s natural bubbles create pockets of joy, perfect for soaking up olive oil and herbs.
In just 25 minutes of baking, your kitchen will fill with the aroma of garlic, rosemary, and melted cheese. Each bite delivers a satisfying crunch, followed by a tender, flavorful crumb. Whether topped with classic marinara or creative combos, this no-knead wonder is a showstopper that’s as fun to make as it is to eat.
Ingredients for The Most BUBBLY Focaccia Pizza
- 3 cups (15oz/422g) all-purpose flour
- ½ teaspoon instant yeast
- 2 teaspoons salt
- 1 ⅓ cups (10 ½oz/282ml) water, room temperature
- 2 tablespoons olive oil (plus extra for the pan)
- ½ cup (4oz/115g) pizza sauce (store-bought or homemade)
- 1 ½ cups (8oz/225g) mozzarella, grated
- 10-12 pepperoni slices (optional, or substitute with your favorite toppings)
Step-by-Step Instructions
- The Day Before: In a large bowl, combine the flour, yeast, and salt. Add the water and stir with a large spoon or your hand until the flour is fully incorporated. The dough will be sticky—this is normal. Cover the bowl with plastic wrap or a shower cap and a kitchen towel. Let it sit at room temperature for 18-24 hours.
- The Next Day: Once the dough has doubled in size and is covered in bubbles, it’s ready. Pour olive oil into a 9″ x 13″ baking pan. Scrape the dough into the pan and turn it to coat with oil. Spread the dough to the corners. If it springs back, let it relax for 20 minutes before reshaping.
- Cover the pan again with plastic wrap and a towel. Let the dough rest for 2-4 hours to rise and develop big bubbles.
- Preheat the oven to 425°F (210°C).
- Use your fingers to dimple the surface of the dough. Spread the pizza sauce evenly, then sprinkle with mozzarella and add pepperoni (if using).
- Bake for 25-30 minutes, or until the cheese is golden and bubbly.
- Enjoy hot from the oven! Store leftovers in the fridge, covered, for up to 3 days.
Get Creative with Toppings and Sauces
While this recipe uses classic pizza sauce, mozzarella, and pepperoni, feel free to experiment! Try pesto, marinara, or even a white garlic sauce as a base. For toppings, add veggies like bell peppers, mushrooms, or spinach, or go gourmet with prosciutto, arugula, and a drizzle of balsamic glaze. The bubbly focaccia crust pairs well with almost anything!
Perfect Pairings for Your Focaccia Pizza
Serve this pizza with a fresh green salad or a bowl of soup for a complete meal. It’s also great as an appetizer—cut it into smaller squares for easy sharing. Don’t forget a glass of wine or a cold beer to complement the flavors!
How to Store and Reheat Like a Pro
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm and crispy. Avoid the microwave to keep the crust from getting soggy.
Time-Saving Tips for Busy Cooks
If you’re short on time, reduce the bulk ferment to 12 hours—it’ll still turn out delicious! You can also prep the dough in the morning and let it rest during the day for a quicker evening bake. Planning ahead is key for this no-knead recipe!
Essential Equipment for Success
You’ll need a large mixing bowl, a 9″ x 13″ baking pan, and plastic wrap or a shower cap to cover the dough. A kitchen scale is helpful for precise measurements, but measuring cups work too. Don’t forget your fingers for dimpling the dough—it’s the secret to those perfect bubbles!
The Most BUBBLY Focaccia Pizza You’ll Ever Make (No-Knead)!
Ingredients
The Day Before:
- 3 cups all-purpose flour 15oz/422g
- ½ teaspoon instant yeast
- 2 teaspoons salt
- 1 ⅓ cups water, room temperature 10 ½oz/282ml
The Next Day:
- 2 tablespoons olive oil
- ½ cup pizza sauce 4oz/115g
- 1 ½ cups mozzarella grated 8oz/225g
- 10-12 pepperoni optional
Instructions
- In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon (or your hand) until the flour is completely incorporated. This is a sticky dough so don’t worry if it is wet. Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for roughly 18-24 hours.
- Once the dough has doubled in size and is covered in bubbles it is ready to work with. Pour the olive oil into a 9″ x 13″ baking pan. Scrape the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the corners. (allow the dough to relax for 20 minutes if it springs backs when shaping)
- Cover the baking pan again with plastic wrap and a towel and let the dough rest for 2-4 hours. During this time the dough will rise and those lovely big bubbles will form so be patient and allow the dough time to develop.
- Preheat the oven to 425°F (210°C).
- When the dough is ready, use only your fingers to dimple the surface of the dough. (see video above for step by step)
- Carefully cover the pizza in the pizza sauce, cheese, and pepperonis. Bake for 25-30 minutes or until the cheese starts to brown.
- Enjoy hot from the oven! Store leftovers in the fridge, covered for up to 3 days.
