This Pizza Focaccia is the perfect marriage of two Italian classics — the airy, olive oil-rich focaccia and the universally adored pizza. This hybrid dish combines the chewiness and rustic charm of a traditional focaccia bread with the rich toppings and tomato base that define a comforting slice of pizza. Whether served as a main, appetiser, or snack, this dish delivers indulgent flavour with a homemade touch.
Originating from the Ligurian coast of Italy, focaccia is a flat, oven-baked bread that’s beloved for its light interior and golden, crisp crust. When turned into a pizza-style creation, it becomes an irresistible canvas for bold toppings and vibrant ingredients. This version embraces Mediterranean simplicity while also adding a twist with spicy kabanos sausage and roasted aubergines for a rich, smoky depth.
Pizza Focaccia is incredibly versatile and easy to make with a handful of pantry staples. The dough requires minimal kneading and only a short resting period, making it ideal even for those new to bread-making. The base is infused with extra virgin olive oil for added moisture and flavour, then topped with a generous layer of tomato purée, gooey mozzarella, and deliciously savoury toppings.
What makes this dish even more enjoyable is how customisable it is. Whether you’re preparing a quick midweek meal, hosting a casual gathering, or creating a family-friendly dinner, Pizza Focaccia ticks all the boxes. It’s visually appealing, delightfully textured, and full of robust Italian flavours that never fail to please.
Get ready to experience the joy of making homemade pizza-style focaccia that rivals anything you’d find in a trattoria. Crispy on the edges, fluffy in the middle, and layered with cheese, sausage, and vegetables — it’s comfort food at its very best.
Why You Will Love This Recipe
There are countless reasons to fall in love with this Pizza Focaccia. Firstly, it offers the best of both worlds — the heartiness of a rustic bread and the joy of a fully loaded pizza. The homemade dough is simple to prepare, even if you’re not a seasoned baker, and it creates a base that’s both soft and satisfyingly chewy.
What sets this version apart is the clever use of ingredients. The spicy kabanos sausage brings a smoky, peppery kick that contrasts beautifully with the mellow creaminess of the mozzarella. Meanwhile, thinly sliced aubergines roast to perfection on top, adding a rich, slightly charred flavour and silky texture.
Another reason to love this recipe is its flexibility. You can serve it warm straight from the oven or cooled and sliced for packed lunches and picnics. It’s perfect for sharing at gatherings, yet also works as a hearty individual meal.
This dish is not only delicious, but also comforting, fun to make, and visually impressive. Whether you’re cooking for guests, family, or simply treating yourself to something homemade and satisfying, Pizza Focaccia delivers flavour, texture, and joy in every bite.
Ingredients
For the Dough:
- 300g (2⅓ cups) strong white bread flour – Provides structure and chewiness.
- 3g (1 tsp) dry yeast – Helps the dough rise and creates airiness.
- 1 tsp salt – Enhances flavour and supports the gluten structure.
- 230ml (1 cup) lukewarm water – Activates the yeast and hydrates the flour.
- 2 tbsp (30ml) extra virgin olive oil – Adds richness and gives the crust a golden finish.
For the Toppings:
- Tomato purée (approx. 3 tbsp) – The base layer; rich and slightly tangy.
- Mozzarella cheese (100g / 3.5 oz) – Melts beautifully, giving that classic pizza stretch.
- Spicy kabanos sausage (sliced, approx. 50g / 1.75 oz) – Adds heat and smoky flavour.
- Aubergines (½ small, thinly sliced) – Roasts into a soft, savoury topping with slight bitterness.
Method
- Prepare the dough: In a large bowl, mix the flour, salt, and dry yeast. Slowly pour in the lukewarm water and stir with a wooden spoon or your hand until a sticky dough forms.
- Add oil and knead: Drizzle in the olive oil and knead the dough in the bowl for 5–8 minutes, or until smooth and elastic. Cover the bowl with a tea towel and let it rise in a warm spot for 1 hour or until doubled in size.
- Preheat the oven: Set your oven to 220°C (200°C fan) / 425°F.
- Prepare toppings: Thinly slice the aubergine and kabanos. Set aside.
- Shape the dough: Once risen, oil a baking tray and gently press the dough into a rectangle about 1–2 cm thick. Dimple the surface with your fingers.
- Top it: Spread tomato purée evenly over the surface. Scatter mozzarella, then arrange the sliced kabanos and aubergine on top.
- Bake: Place in the oven and bake for 20–25 minutes until golden, bubbling, and crisp around the edges.
- Serve: Slice into squares or strips and enjoy!
Nutrition
Approximate per serving, based on 4 servings
- Calories: 350 kcal
- Protein: 12g
- Carbohydrates: 38g
- Fat: 15g
- Fibre: 3g
- Sugar: 2g
- Salt: 1.1g
Tips for Making This Recipe
To get the most out of your Pizza Focaccia, start with high-quality bread flour. It creates a stronger gluten network, which gives focaccia its iconic chew and airy pockets. Make sure your water is lukewarm — too hot and it will kill the yeast, too cold and it won’t activate it properly.
Don’t rush the rising time. Letting the dough double in size gives it that lovely pillowy texture. If your kitchen is cold, place the bowl near a warm oven or inside a turned-off microwave with a cup of hot water to speed things up.
When shaping the dough, don’t over-stretch it. Press gently to preserve the air bubbles, which make the base light and tender. Adding a little extra olive oil to the tray helps give the bottom of the focaccia a beautiful crust.
Roast your aubergine slices briefly beforehand if you like them extra soft and caramelised. As for the kabanos, it’s best added in small pieces to avoid overpowering the other flavours.
Finally, let it rest for a few minutes after baking to allow the cheese and toppings to settle — it makes slicing easier and the flavours more harmonious.
How to Best Serve This Recipe
Pizza Focaccia is best served warm, straight from the oven when the cheese is melted and the crust is crisp. Slice it into large squares for a satisfying main course, or cut into smaller strips to serve as party snacks or appetisers.
Pair this dish with a fresh rocket or tomato salad drizzled with balsamic vinegar for contrast. A side of marinated olives or roasted red peppers can also complement the focaccia’s rich toppings. If you’re entertaining, a grazing board featuring this focaccia, cured meats, and Italian cheeses makes a stunning centrepiece.
For a casual night in, enjoy with a cold Italian lager or sparkling water with lemon. If you prefer wine, a glass of Chianti or Barbera pairs beautifully with the smoky kabanos and rich mozzarella.
It also makes a wonderful picnic food — once cooled, wrap it in parchment and take it on the go. You can even toast leftovers the next day for a delicious breakfast or brunch option with a fried egg on top.
Whether it’s a quick weeknight dinner, a shared platter for guests, or a comforting snack, this Pizza Focaccia is sure to become a staple in your rotation.
Customise This Recipe
One of the joys of Pizza Focaccia is how adaptable it is. You can easily tailor it to suit your taste or dietary needs without compromising on flavour or texture.
For a vegetarian version, simply leave out the kabanos sausage and increase the vegetables. Roasted peppers, courgettes, cherry tomatoes, or caramelised onions make excellent additions. A sprinkle of fresh basil or oregano after baking adds freshness and aroma.
To make it vegan, use a dairy-free mozzarella alternative and ensure your dough is free of animal products (the base recipe is already vegan). You can also swap the tomato purée for a roasted red pepper sauce or pesto for something different.
If you like heat, add crushed chillies or a drizzle of chilli oil before serving. Prefer it smoky? Try smoked mozzarella or scamorza.
Looking for more protein? Add cooked chicken, tuna, or even chickpeas to the topping. Want a thinner base? Roll the dough out more before baking to create a crisper, pizza-like texture.
You can also experiment with flours — using half wholemeal or spelt flour adds a nuttier taste and extra fibre. The possibilities are endless, making this recipe one you can return to time and again with new flavour twists.
How to Store This Recipe
Once cooled, store any leftover Pizza Focaccia in an airtight container at room temperature for up to 24 hours or in the fridge for up to 3 days. To reheat, place slices in a hot oven (180°C / 350°F) for 5–8 minutes or toast in a frying pan to regain crispness. Avoid the microwave if possible, as it may make the bread soggy. You can also freeze slices individually wrapped in baking paper and foil for up to one month — simply thaw and reheat as needed for a quick and delicious meal or snack.
Conclusion
This Pizza Focaccia is more than just a meal — it’s a celebration of bold flavours, comforting textures, and homemade satisfaction. By merging the best qualities of pizza and focaccia, this recipe delivers a dish that is both indulgent and rustic, making it suitable for all occasions, from weekday meals to dinner parties and casual gatherings.
Its success lies in its simplicity: a soft, olive oil-enriched dough topped with vibrant tomato purée, melting mozzarella, spicy kabanos, and rich aubergines. The end result is an irresistibly golden, bubbling tray bake that fills your kitchen with the aroma of an Italian bakery.
Making it at home not only allows you to control ingredients and quality but also opens the door to endless personalisation. Whether you keep it classic or experiment with flavours, this dish will reward you with hearty satisfaction and crowd-pleasing results every time.
It’s also a fantastic way to get creative in the kitchen without needing expert-level skills. With just a few basic pantry ingredients, you can whip up something that feels special and tastes extraordinary.
In a world of busy schedules and takeaways, the Pizza Focaccia is a wholesome, feel-good option that proves real food doesn’t have to be complicated. Try it once, and it might just become your go-to homemade pizza alternative.
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Pizza Focaccia
A rustic fusion of airy Italian focaccia and cheesy, topping-laden pizza. This golden, fluffy tray bake is bursting with Mediterranean flavour, smoky sausage, and roasted aubergines — comfort food at its best.
Ingredients
For the Dough:
- 300g (2⅓ cups) strong white bread flour
- 3g (1 tsp) dry yeast
- 1 tsp salt
- 230ml (1 cup) lukewarm water
- 2 tbsp (30ml) extra virgin olive oil
For the Toppings:
- 3 tbsp tomato purée
- 100g (3.5 oz) mozzarella cheese, torn or shredded
- 50g (1.75 oz) spicy kabanos sausage, thinly sliced
- ½ small aubergine, thinly sliced
Instructions
- Make the Dough:
In a large bowl, mix flour, yeast, and salt. Add lukewarm water and mix until a sticky dough forms.
Add Oil & Knead:
Drizzle in olive oil and knead for 5–8 minutes until smooth. Cover and let rise for 1 hour or until doubled.
Preheat Oven:
Preheat to 220°C (200°C fan) / 425°F.
Prepare Toppings:
Thinly slice aubergine and kabanos. Set aside.
Shape Dough:
Oil a baking tray and press dough into a rectangle (1–2 cm thick). Dimple surface with fingers.
Assemble:
Spread tomato purée, add mozzarella, then layer kabanos and aubergine.
Bake:
Bake for 20–25 minutes until golden and bubbling.
Serve:
Slice and serve warm or at room temperature.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 350Carbohydrates: 38gProtein: 12g
