Growing up, Sunday dinners were sacred. But when my family discovered Souplantation’s focaccia pizza, it quickly became our favorite excuse to skip cooking. I remember standing in line, watching the kitchen staff slice into the fluffy focaccia with golden, cheesy tops and a hint of garlic in the air. It wasn’t your average pizza—it was something better. The crust was soft yet sturdy, the cheese was perfectly melted, and the herbs sang with every bite. That memory stayed with me, and it’s exactly what inspired me to recreate this beloved Souplantation focaccia pizza recipe at home.
The first time I tried to replicate it, I started with a classic focaccia bread base and layered it with mozzarella, garlic-infused olive oil, and a sprinkle of dried oregano. One bite took me back. It had that same pillowy bite and bold flavor that made Souplantation’s version unforgettable. Now, it’s a regular part of our weekend meals, especially when friends drop by.
Souplantation Copycat Focaccia Pizza
Ingredients
Method
- In a bowl, combine warm water, yeast, and honey. Let stand 5–10 minutes until frothy.
- Mix in flour, salt, and olive oil. Knead 8–10 minutes until smooth.
- Place dough in oiled bowl, cover, and let rise until doubled (1 hour) or refrigerate overnight.
- Punch down dough, spread on oiled pan, dimple with fingers, drizzle with olive oil. Let rise 30 minutes.
- Preheat oven to 475°F with stone or inverted baking sheet inside.
- Brush dough with garlic-oil mixture. Top with mozzarella, Parmesan, oregano.
- Bake on hot stone 14–18 minutes until cheese bubbles and crust is golden. Let rest 5 minutes before slicing.
Notes
Making this focaccia pizza isn’t just about the recipe—it’s about capturing that feeling of comfort and familiarity. And if you’re anything like me, once you try making it from scratch, you’ll never go back to store-bought. Whether you’re craving that nostalgic taste or just looking for a crowd-pleaser that goes beyond traditional pizza, this recipe delivers. Plus, if you’re already a fan of soft, herby breads like this DIY herb focaccia or want to explore more Souplantation-style focaccia options, you’ll feel right at home in your kitchen.
Why This Focaccia Pizza Recipe Works Wonders
When you convert focaccia bread into a pizza base, you create something uniquely satisfying. The rich yet airy texture of focaccia supports toppings better than traditional pizza crust. And because the dough has olive oil in both the dough and on top, it develops a crisp golden crust around the soft interior. That contrast gives each bite depth and flavor. To get it right, you’ll need to treat the dough gently—proof it well, press in the dimples properly, and let it rise slowly. Craving more bread-based creations? You’ll love our No Knead Focaccia Pizza.
Another key? Olive oil and herb infusion. When you drizzle the dough before baking and brush it again after it comes out, that oil seeps into the bread. It makes the crust moist and flavorful, and it carries the toppings’ taste all the way through. Also, use a blend of mozzarella for melt and a touch of Parmesan or pecorino for sharpness. That mix mimics Souplantation’s signature flavor profile without overwriting the bread’s texture.
Lastly, bake it on a hot stone or preheated baking sheet. That intense heat ensures a crisp bottom while keeping the dough soft. Aim for a short bake time at high heat to prevent drying it out. The result is a focaccia pizza that’s soft inside, crisp at the edges, oily, and savory—every bit as delightful as the original.
Step-by-Step Souplantation Focaccia Pizza Instructions
To make the Souplantation focaccia pizza recipe from scratch, start with the dough. In a large bowl, combine warm water, active dry yeast, a touch of honey, and let it bloom for 5–10 minutes. Stir in all-purpose flour, salt, and a generous glug of olive oil. Mix until a shaggy dough forms, then knead until smooth—about 8 to 10 minutes. Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
After the first rise, punch down the dough and spread it onto a generously oiled baking sheet or a cast-iron skillet. Use your fingers to press dimples across the surface and drizzle with more olive oil. Let it rise again until puffy—about 30 minutes. Meanwhile, preheat your oven to 475°F with a stone or inverted baking sheet inside to simulate a pizzeria-style deck.
For toppings, brush the dough with garlic-infused olive oil. Sprinkle shredded mozzarella generously, followed by grated Parmesan and a dusting of dried oregano.
Carefully place your tray on the hot surface in the oven. Bake for 14–18 minutes or until the cheese is bubbly and slightly golden, and the crust is crisp underneath. Remove, rest for 5 minutes, slice, and serve hot. It’s indulgent, aromatic, and has all the heartiness of focaccia with the gooey joy of pizza. In the next section, we’ll look at how to store leftovers, reheat perfectly, and answer the big health question: is focaccia pizza actually better for you?
Serving, Storing & Health Considerations
Serving this Souplantation focaccia pizza is as simple as slicing and letting the steam escape. For the best experience, serve it straight from the oven with a side of marinara or garlic butter dip. It also pairs beautifully with a fresh salad or soup, bringing back that full Souplantation spread. If you’re planning to enjoy leftovers, allow the pizza to cool completely, then wrap slices in foil or place them in an airtight container. They’ll keep well in the fridge for up to 3 days.
When reheating, use the oven—not the microwave—for best texture. Preheat your oven to 375°F, place slices on a baking sheet, and warm for about 8–10 minutes. This brings the crust back to life and melts the cheese perfectly.
Now, is focaccia healthier than regular pizza? It depends. Traditional pizza dough often uses less oil but more cheese and processed toppings. Focaccia dough includes olive oil, which adds healthy fats and flavor but also increases calories. However, when you top focaccia modestly with cheese, herbs, and perhaps fresh vegetables, it can be a lighter, more wholesome meal. For a deeper look, check out our nutrition comparison: focaccia vs. pizza to help you decide what fits your dietary goals.
| Nutrient | Focaccia Bread (per slice, ~74 g) | Artisan Focaccia Pizza (per ¼ pie, ~90 g) | Regular Pizza Slice (typical) |
|---|---|---|---|
| Calories | ~210 kcal | ~250 kcal | ~250–350 kcal (varies) |
| Carbohydrates | 33 g (incl. 1 g fiber) | 35 g | ~30–40 g |
| Fat | 6 g total | 7.6 g | Variable (often higher with toppings) |
| Protein | 6 g | 11 g | ~10–15 g per slice |
| Fiber | 1–2 g | Typically low (not stated) | ~2–3 g |
Whether you’re after nostalgia, flavor, or a healthier slice, this focaccia pizza checks all the boxes. It’s satisfying, shareable, and keeps well—perfect for casual dinners, gatherings, or even a weekend treat. Next, we’ll address some of the most common questions people have about using focaccia as a pizza base.
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FAQs
Can you use focaccia bread for pizza?
Yes, focaccia bread makes an excellent base for pizza. Its airy, tender texture and slightly crisp crust offer a delicious alternative to standard pizza dough. Simply bake the focaccia halfway, then top with cheese, herbs, and sauce before finishing in the oven.
Are focaccia and pizza dough the same?
Not exactly. While both use similar ingredients—flour, water, yeast, and salt—focaccia dough includes more olive oil and often undergoes longer fermentation. This results in a fluffier, more bread-like texture compared to traditional pizza dough, which is thinner and chewier.
What is the secret to perfect focaccia?
The secret lies in three things: generous olive oil, proper proofing, and using your fingers to dimple the dough. These dimples help capture oil and flavor while encouraging even baking. Long, slow fermentation also enhances the depth and texture.
Is focaccia healthier than pizza?
Focaccia can be healthier depending on the toppings. It typically includes healthy fats from olive oil but fewer processed ingredients than many commercial pizzas. Topping it with herbs, vegetables, and moderate cheese can make it a more balanced option.
Conclusion
Souplantation’s focaccia pizza wasn’t just a dish—it was a memory. Recreating that soft, golden, cheesy slice in your own kitchen is easier than you think and just as rewarding. This recipe bridges nostalgic comfort and artisan flavor with every bite. Whether you’re making it for a quiet night in or a crowd-pleasing dinner, this focaccia pizza will quickly become a favorite. Try it once, and you’ll see why this dish is worth every dimple and drizzle.
