Made this Easy Pizza Focaccia recipe as part of my experimentation with cheeses – Camembert and Mimolette. This recipe yields an amazing, fluffy Pizza Focaccia that takes minimal effort, is foolproof and a good complement to various toppings.

I especially like that this Pizza Focaccia can be made and assembled very quickly for lunch, dinner and any gatherings. Furthermore, there are a lot of toppings that you can explore apart from the classic tomato, cheese and bellpeppers.

The making of this Easy Pizza Focaccia is rather straightfoward. However, I will recommend for you to have ready your toppings for assembly later on. You could either choose to get them ready even before you start, or during the second proofing for the Pizza Focaccia. For myself, I prefer to get my toppings ready early on so that I can decide what else to get. Then, I used the downtime during the second proofing to plan how I would like to assemble the pizza. This is especially so because once the second proofing is done, it’s best to assemble it soon.

If you would like Focaccias of other flavours, you can consider this Mixed Herb Focaccia which is also Air Fryer friendly. There really is a lot of options and flexibility in choosing what toppings to pick!

Some quick tips when making the Pizza Focaccia:

  1. It’s quite straightforward and you can even hand knead the dough. However, you can consider machine kneading if you would like it done much faster
  2. Don’t rush it and let each stage finish proofing! The first stage of proofing might not look substantial, but it allows some level of fermentation and structure to form
  3. If you would like it cheesier, consider baking a second round to melt the cheese. The high temperature to cook the focaccia is likely to result in solidifed cheese

If you need some visuals, do check out the video guide. Otherwise, my door is always open for your questions!

Without further ado, the recipe.

Easy Pizza Focaccia Recipe
by Javier Tan January-03-2024

This Easy Pizza Focaccia is fluffy, flavourful and complements many different toppings! The classic tomato and cheese works just as well.


Focaccia Base

  • 1 and 2/3 Cup or 220g of Bread Flour
  • 1 Tbspn + 1 Tsp or 20g of Caster / White Sugar
  • 1/2 + 1/4 (total 3/4) Teaspoons or 5g Instant Dry Yeast
  • 1/2 Tspn or 2g Table Salt
  • Approx. 1.5 Tsps – 1 Tbspn of Rosemary Leaves
  • Black pepper, to taste
  • 1/3 Cup or 60ml of Olive Oil + 1 Tbspn For Coating & Topping
  • 1/2 Cup or 120ml of Water

Pizza Toppings

  • 1/4 of each Bell Pepper / Capsicum (I used red and green), chopped
  • 6 – 7 White Button Rooms, sliced
  • Approx 1/2 Cup or 120g of Tomato Base
  • Cheese, to preference. I used Camembert and Mimolette


  1. Firstly, mix the dry ingredients (bread flour, sugar, salt, rosemary, oregano and black pepper). Then, distribute the yeast evenly and mix in.
  2. Next, create a well in the centre and pour in the water and olive oil.
  3. Knead for about 2 – 3 minutes until all ingredients come together.
  4. Then, rest the dough for 10 minutes.
  5. Subsequently, knead the dough for another 5 – 7 minutes on medium-speed until dough is sticky and can form a ball (Hand kneading is fine too!)
  6. Coat your baking tray (I am using 6-inch round) with olive oil and transfer your dough in. Spread the dough evenly to form an even layer.
  7. Cover and proof for about 35 – 40 minutes or until the dough is about 2x its original size. Nearing the last 5 minutes, preheat your oven to 200C.
  8. Assemble your pizza focaccia with the toppings. I started with a tomato base, followed by cheese and the vegetables!
  9. Bake the focaccia until puffed up and golden brown or for 11 – 13 minutes at the same 200 degrees C.
  10. Serve and enjoy! If preferred, you may reheat at 160C for 4 – 5 more minutes with more cheese.


  • Prep time: 1 hour
  • Cook time: 2
  • Total time: 1
  • Yield: 1 amazing Pizza Focaccia


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube. Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best eaten on the day itself and right after it’s done. If re-heating, warm focaccia up for 5 – 10 minutes at 140 degrees C.
  3. Feel free to ask if you have any questions. Will try to help soonest!

– Bakeomaniac, Javier Tan