Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella Recipe by Gordon Ramsay – it’s a mouthful to say but an absolute joy to eat!
This beauty brings together the fluffy, olive oil-kissed texture of focaccia with the saucy, flavorful punch of a stellar pizza.
Overflowing with sweet-tart San Marzano tomatoes and draped in creamy mozzarella, this dish is guaranteed to satisfy your cravings for something both familiar and exceptional.
Get ready to wow your guests—and yourself—by transforming simple ingredients into a restaurant-worthy culinary masterpiece!
Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella by Gordon Ramsay
Ingredients
Focaccia Dough:
- 1 cup (250g) bread flour
- 1 cup (250g) all-purpose flour
- 1 tablespoon coarse semolina (optional)
- 3½ teaspoons kosher salt
- 1 tablespoon (14g or 2 packages) active dry yeast
- 1⅓ cup (320ml) lukewarm water*
- 2 teaspoons honey
- 3 tablespoons (50ml) extra-virgin olive oil
- Flaky maldon sea salt
- Fresh chopped rosemary or thyme, optional
- Roasted Garlic Butter, optional (recipe in Notes)
Crushed San Marzano Sauce:
- 28-ounce can of whole San Marzano tomatoes, drained
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced or grated fine
- ½ cup fresh basil leaves (½-ounce clamshell)
- 2 teaspoons balsamic vinegar
- ¾ teaspoon kosher sea salt
- Freshly cracked black pepper
For the Pizza:
- 1 cup grated mozzarella (low-moisture)
- 1 cup grated Asiago or Romano cheese
- ⅓ cup Parmigiano Reggiano
- 1 cup cherry tomatoes
- 4 ounces fresh mozzarella ciliegine or burrata pearls, torn in half
Instructions
Prepare the Focaccia Dough
- Combine Dry Ingredients - Grab a large mixing bowl and whisk together both types of flour, the semolina, and a good pinch of salt. Make a well in the center—like you’re building a little flour volcano!
- Bloom the Yeast - In a separate bowl or measuring cup, whisk the warm water and yeast until the yeast dissolves. Stir in a drizzle of honey, then let this mixture rest until it goes frothy and bubbly—like a mini science experiment in your kitchen.
- Bring it All Together - Add the olive oil to the yeast mixture, and carefully stream this into your flour well. Start mixing with a fork, then switch to your hands, gently coaxing it into a rough dough. Turn it out onto a lightly floured surface.
- Knead Like You Mean It - Knead the dough for about 10 minutes. We want it smooth, stretchy, and springy when you poke it—just like a well-trained athlete, nice and elastic!
- First Rise - Lightly oil a clean bowl, plop your dough ball inside, and cover it tightly with plastic wrap. Let it rise in a cozy spot for 3–4 hours, until doubled in size. (Patience, dear chef—good things come to those who wait!)
More Sheet Pan Focaccia Pizza With Crushed San Marzanos & Mozzarella instructions
Prepare the Sauce and Toppings
- Crush the Tomatoes
Tip your drained San Marzano tomatoes into a bowl. Add a glug of olive oil, minced garlic, and a splash of balsamic. Tear in some fresh basil leaves, then crush the tomatoes with your hands until they’re in lovely bite-sized chunks. (Yes, you can do this up to a few days ahead—let that flavor party go on!) - Cheese Blend
In a small bowl, combine your grated mozzarella, Romano, and Parmesan. This trio is going to give us an epic cheese pull later on—set it aside.
Shape and Pre-Bake
- Preheat and Prep
Fire up your oven to 425˚F (220˚C). Generously brush a sheet pan or metal baking dish with garlic butter. (If you’re skipping the roasted garlic butter, use olive oil instead—just don’t be stingy!) - Stretch the Dough
Gently tip your risen dough into the prepared pan. Using lightly greased fingers, press, poke, and prod the dough to fill every corner—picture yourself playing a mini piano concerto on the dough, but with a bit more oomph. - Flavor the Base
Brush the top with more garlic butter, especially around the edges. Sprinkle with Maldon salt and any herbs you fancy. We’re building flavor from the ground up here!
Top It Off and Bake
- Layer the Good Stuff
Start by nestling cherry tomatoes right into the dough. Add little torn pieces of burrata pearls in between. Next, spoon on that glorious crushed tomato sauce—go as heavy or light as you like. Finally, sprinkle the grated cheese blend on top. - Into the Oven
Slide your loaded focaccia pizza into the oven and bake for 20–25 minutes, or until you see a golden, bubbly top. Check halfway through; if the cheese is browning too quickly, lower the oven temp to 400˚F (about 200˚C). - Final Touch
Once out of the oven, feel free to slather on another layer of garlic butter. Tear up a bit more fresh basil and shower it over the top. Let it cool slightly before slicing into glorious, cheesy squares.
Recipe Notes
- Overnight Dough: For extra flavor, wrap your dough after mixing and rest it overnight in the fridge for 8–24 hours. It’ll develop a gorgeous, slightly tangy taste. The next day, punch it down, let it rise at room temperature for another 3–4 hours, and it’s ready to rock.
- Roasted Garlic Butter: Gently warm 2 tablespoons of roasted garlic paste (smash about 6 roasted cloves) and 6 tablespoons salted butter in a small pot over medium-low heat until fragrant and bubbly—5 to 10 minutes should do it. Use this wherever you want an extra garlicky kick.
Now, slice it up and serve hot! This focaccia pizza is unbelievably good—just don’t eat the whole tray in one sitting…unless you’re feeling particularly ravenous, of course. Enjoy!
People Also Ask
What’s the difference between focaccia pizza and regular pizza?
Focaccia pizza features a taller, airy dough enriched with olive oil, giving it a slightly chewy, bread-like texture. Regular pizza dough is typically thinner and crisper, with less oil and shorter rising times. Focaccia pizza is all about a light, fluffy interior and a golden, dimpled crust.
How to make homemade pizza Gordon Ramsay?
Chef Ramsay’s approach emphasizes top-quality ingredients and technique: start with a well-hydrated dough made from high-protein flour, allow ample rising time for maximum flavor, and opt for a simple yet flavorful sauce of crushed tomatoes with garlic, olive oil, and fresh herbs. Bake at a high temperature until the crust is beautifully blistered and the cheese melts perfectly.
Which flour is best for focaccia?
Bread flour (or strong flour) works best due to its high protein content—it helps develop the structure and chewy texture characteristic of focaccia. You can also use a blend of bread flour and all-purpose flour for a balance of softness and structure.
How do you eat focaccia pizza?
Slice it into squares or wedges and enjoy it hot out of the oven, just like traditional pizza. The pillowy interior makes it easy to fold or hold, so you can dunk it in extra sauce or pair it with salads, soups, or antipasti. It’s a wonderfully versatile dish that works as both a main course or a shared appetizer!