Easy Focaccia Bread Using Pizza Dough
This easy Focaccia Bread using pizza dough transforms store-bought pizza dough into soft, fluffy homemade focaccia with all the flavor and texture of the classic, but in just 2 hours (instead of days). It’s perfect for special occasions or weekday meals.
Whenever we want fresh, homemade bread without spending hours making dough from scratch, this Pizza Dough Focaccia is one of our favorite shortcuts. Soft and chewy on the inside and crispy on the outside, it feels special but it’s actually very simple to make, thanks to the store-bought shortcut: pizza dough. We love serving it at dinner parties or simply sliced for daily sandwiches.
Made with foolproof pizza dough, this easy focaccia gets pressed into a pan, dimpled with good quality, extra virgin olive oil, fresh tomatoes and oregano, and flaky sea salt, then baked until golden brown. This recipe is a great way to enjoy the classic texture and flavor of homemade focaccia, but without the time consuming effort. I will warn you in advance, my kids can easily eat the whole pan of this in one sitting.
If you like this recipe, be sure to try some of our other handheld favorites, like this simple Burrata Bruschetta and these flavorful Chicken Parm Sliders.
Table of Contents
Why You’ll Love This Recipe
- Uses store-bought pizza dough. With this easy shortcut, there’s no mixing or kneading involved to make a separate bread dough.
- Still delivers that classic focaccia texture. This tastes like a classic focaccia — crisp on the outside, soft and airy on the inside.
- Great as a side dish. This versatile focaccia is perfect served on the side for pasta night, or sliced for sandwiches.
- Easy to customize. You can add any different herb and topping combinations for your preferred flavor combination.
Ingredients
- Pizza Dough: A fresh ball from the store works beautifully here. Find this in the refrigerated section.
- Olive Oil: Use a good quality, extra-virgin olive oil for the best flavor.
- Cherry Tomatoes: Pulsed into a chunky topping that adds fresh tomato flavor to the focaccia.
- Fresh Oregano: Adds a fragrant, herbal flavor that pairs beautifully with the tomatoes.
- Sea Salt: We like flaky sea salt for this.
How To Make Pizza Dough Foaccia
1. Generously coat the bottom and sides of an 8 × 8-inch square metal baking pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and turn to coat.
2. Cover the pan with a clean, slightly damp kitchen towel and let the dough rise for 2–3 hours, or until well risen and relaxed naturally into the pan.
3. Preheat the oven to 425°F
4. Remove the towel and drizzle the dough with the remaining 2 tablespoons of olive oil. Using your fingertips, gently press deep dimples all over the surface.
5. Spoon the chopped cherry tomatoes evenly over the dimpled dough, sprinkle with fresh oregano and flaky sea salt, and drizzle with olive oil.
6. Bake for 15–18 minutes, or until the top and edges are golden brown and the focaccia begins to pull slightly away from the sides of the pan. If needed, carefully lift an edge with a spatula; the bottom should also be golden brown.
7. Let the focaccia cool in the pan for about 5 minutes, then remove from the pan and serve warm.
Expert Tips
- Let the dough come to room temperature. It’s important to fully bring it to room temperature before stretching for ease — cold dough is much more likely to spring back and tear.
- Don’t skip the resting time before dimpling. Letting the dough relax makes it easier to work with and stretch into the corners of the pan.
- Be generous with the olive oil. Add this both under and on top of the dough — this is what gives focaccia its signature crisp, rich crust.
- Press the dimples all the way to the bottom of the pan. Really use your fingers to dent the dough, so the olive oil pools in them while baking.
Variations & Substitutions
- Classic rosemary and flaky sea salt. Top with fresh rosemary, olive oil, and flaky sea salt before baking.
- Olive and sun-dried tomato. Press sliced olives and chopped oil-packed sun-dried tomatoes into the dimples before baking.
- Sprinkle with grated parmesan. Freshly grate some over top in the last few minutes of baking.
- Use it as a base for a quick flatbread pizza. This would be a delicious crust — simply add sauce and cheese before the final bake, just like you’d build a pizza.
Storage
Store leftovers in an airtight container or wrapped tightly at room temperature up to 2 days. Reheat in a 325° oven until warm.
You can freeze baked and cooled focaccia up to 2 months, wrapped tightly. Reheat in the oven to re-crisp.
Frequently Asked Questions
Yes, homemade dough will still give you that same chewy, soft center and crisp exterior. If you have the time and a favorite recipe, your focaccia will have even more of a “from scratch” taste.
This can happen if the dough is too cold and hasn’t been brought to room temperature. It’s much easier to work with when it’s not chilled.
You can, if needed, but we really recommend baking and enjoying it fresh for the best flavor and texture.
More Easy Pizza-Inspired Recipes
Pizza Dough Focaccia
Equipment
- 8 × 8-inch square metal baking pan
Ingredients
- 16 ounces fresh store-bought pizza dough
- 4 tablespoons extra-virgin olive oil divided, plus more
- 1 tablespoon fresh oregano
- ¼ cup cherry tomatoes chopped
- ¾ teaspoon flaky sea salt
Instructions
- Generously coat the bottom and sides of an 8 × 8-inch square metal baking pan with 2 tablespoons of olive oil. Place the pizza dough in the pan and turn to coat.
- Cover the pan with a clean, slightly damp kitchen towel and let the dough rise for 2–3 hours, or until well risen and relaxed naturally into the pan.
- Preheat the oven to 425°F
- Remove the towel and drizzle the dough with the remaining 2 tablespoons of olive oil. Using your fingertips, gently press deep dimples all over the surface.
- Spoon the chopped cherry tomatoes evenly over the dimpled dough, sprinkle with fresh oregano and flaky sea salt, and drizzle with olive oil.
- Bake for 15–18 minutes, or until the top and edges are golden brown and the focaccia begins to pull slightly away from the sides of the pan. If needed, carefully lift an edge with a spatula; the bottom should also be golden brown.
- Let the focaccia cool in the pan for about 5 minutes, then remove from the pan and serve warm.
Notes
- Store leftovers in an airtight container or wrapped tightly at room temperature up to 2 days. Reheat in a 325° oven until warm.
- You can freeze baked and cooled focaccia up to 2 months, wrapped tightly. Reheat in the oven to re-crisp.
- Let the dough come to room temperature. It’s important to fully bring it to room temperature before stretching for ease — cold dough is much more likely to spring back and tear.
- Don’t skip the resting time before dimpling. Letting the dough relax makes it easier to work with and stretch into the corners of the pan.
- Be generous with the olive oil. Add this both under and on top of the dough — this is what gives focaccia its signature crisp, rich crust.
- Press the dimples all the way to the bottom of the pan. Really use your fingers to dent the dough, so the olive oil pools in them while baking.
