Focaccia Bread Pizza

Prep 10 min


Cook 35 min


Ready in 45 min

With a thick, crispy crust and plenty of cheese (plus all your favorite toppings), this pizza is a great alternative to Detroit-style pizza.


  • 1½ cup (375 mL) warm water (105–110°F/41–43°C)
  • ½ cup (125 mL) olive oil, divided
  • 1 pkg. (15.4 oz./436 g) Rosemary Focaccia Bread Mix
  • 8 oz. (250 g) low-moisture, part-skim mozzarella cheese, grated (2 cups/500 mL)
  • ¼ tsp (1 mL) Italian Seasoning Mix
  • ⅓ cup (75 mL) pizza sauce
  •  Optional Toppings: Pepperoni, mushrooms, onions, peppers, olives, etc.


  1. Add the water, 2 tbsp (30 mL) of the oil, and the bread mix to a large mixing bowl. Using a stand mixer, knead the dough with a dough hook for 6 minutes, scraping the sides of the bowl halfway through. (If you’re mixing by hand, use a spatula or wooden spoon to work the ingredients together for about 10 minutes.) The dough should be very wet, sticky, and smooth.
  2. Pour the dough into a well-greased bowl. Cover and let it rise for 1 hour. Meanwhile, pour ¼ cup (60 mL) of oil into the bottom of the Stone Round Baker and coat all sides with a brush.
  3. Transfer the dough to the pan and gently pull it to the edges. Cover and let it rise for an additional 2–3 hours, or until it’s doubled in size.
  4. Preheat the oven to 450°F (230°C). Drizzle the remaining 2 tbsp (30 mL) of oil over the dough. Using well-oiled fingers, gently push the oil into the dough and make dimples on the top.
  5. Bake for 18–20 minutes, or until the top is lightly browned.
  6. Top with the cheese, Italian Seasoning Mix, pizza sauce, and any optional toppings. Bake for 10–15 minutes, or until well browned.


  • 8  servings

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