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–+ servings
Golden pizza dough focaccia topped with chopped cherry tomatoes and fresh oregano in a square baking pan.

Pizza Dough Focaccia

This easy Focaccia Bread using pizza dough transforms store-bought dough into soft, fluffy homemade focaccia with all the flavor and texture of the classic, but with minimal effort. It's perfect for special occasions or weekday meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Rise Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Bread, Side Dish
Cuisine Italian
Servings 6 servings
Calories 272 kcal

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

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.
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.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 37gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 838mgPotassium: 24mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 1mgCalcium: 14mgIron: 2mg
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