Pizza Focaccia

There are some recipes that feel like they belong in a grimoire. A little bread magic, a little comfort food alchemy, and just enough creativity to transform something familiar into something entirely new. This Pizza Foccaccia is exactly that.

I first baked this for my friend Fabian's birthday. Fabian absolutely loves pizza, but I wanted to make something that felt a little more special than ordering a takeaway. I wanted a twist on a classic, a recipe that combined the airy, olive oil-kissed goodness of focaccia with all the flavours of a pizza.

The result? Pure magic.

This focaccia starts with a fluffy, golden bread base that develops those beautiful dimples focaccia is famous for. Once baked, it's topped with homemade marinara sauce and generous crumbles of vegan cheese. I particularly love using Plant Based Cathedral City for this recipe because it melts beautifully while still keeping a little texture and bite.

One thing you'll notice is that the marinara darkens around the edges during baking. Don't panic, this isn't a kitchen curse! The natural sugars in the tomatoes caramelise and blacken slightly, creating little pockets of concentrated flavour that are rich, sweet, and utterly delicious.

Pizza Focaccia Recipe

Ingredients

For the Focaccia

• 500g strong white bread flour

• 7g instant yeast

• 10g sea salt

• 400ml warm water

• 2 tbsp olive oil, plus extra for the tray and drizzling

  
  

For the Marinara Sauce

• 1 tbsp olive oil

• 3 cloves garlic, finely minced

• 1 x 400g tin chopped tomatoes

• 1 tsp dried oregano

• 1 tsp dried basil

• ½ tsp sugar

• Salt and black pepper to taste

  
  

For the Topping

• 150-200g Plant Based Cathedral City, crumbled

• Extra dried oregano for sprinkling

• Olive oil for finishing

  
  

Method

1. In a large mixing bowl, combine the flour, yeast, and salt. Pour in the warm water and olive oil, then mix until a sticky dough forms.

2. Cover the bowl and leave to rise for around 1 hour, or until doubled in size.

3. Generously oil a baking tray and transfer the dough to it. Gently stretch the dough towards the edges of the tray. Cover and leave for another 30-45 minutes until puffy.

4. While the dough rises, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant.

5. Add the chopped tomatoes, oregano, basil, sugar, salt, and pepper. Simmer for 15-20 minutes until slightly thickened.

6. Allow the sauce to cool before topping the focaccia.

7. Preheat the oven to 220°C (200°C fan).

8. Using oiled fingertips, press deep dimples all over the focaccia dough. Drizzle with olive oil.

9. Spread a thin layer of marinara sauce across the surface, leaving a small border around the edges.

10. Scatter the crumbled Plant Based Cathedral City over the top and finish with a sprinkle of oregano.

11. Bake for 20-25 minutes until the focaccia is golden brown and cooked through.

12. Allow to cool for a few minutes before slicing.

    
    

Why You'll Love This Pizza Focaccia

• Crispy on the outside, fluffy on the inside.

• All the flavour of pizza in a rustic focaccia form.

• Perfect for parties, birthdays, and sharing with friends.

• Easy to customise with your favourite toppings.

• Impressively magical with very little effort.

  
  

Slice into squares and serve warm as a party snack, alongside a fresh salad, or as part of a sharing board. It also makes an excellent addition to a picnic.... if it survives long enough to leave the kitchen.

This Pizza Focaccia was born from a simple idea: take something my friend loves and give it a new twist. The result was even better than I'd hoped. It has all the comforting familiarity of pizza wrapped up in the rustic charm of homemade focaccia.

Whether you're celebrating a birthday, feeding friends, or simply looking for a new way to enjoy two beloved classics, this recipe is well worth adding to your spellbook.

After all, the best kitchen magic happens when you take something ordinary and transform it into something unforgettable.

Blessed baking,

Sam x