Half Sheet Pan Focaccia Pizza
This is one of those cozy little recipes that makes the whole kitchen smell incredible. I started making versions of this because I wanted a quick snack that felt warm and comforting but still practical enough for everyday life. The crispy oats, soft apples, maple syrup, and toasted nuts come together into something that tastes like a cross between granola and apple crisp. FYI, the photos show my peach version!
This recipe started with the famous King Arthur Flour Big & Bubbly Focaccia. I fell in love with how simple and forgiving the dough was, but one day I wondered: What if I made a giant batch in my extra-deep half sheet pan instead?
That little experiment became one of my family’s favorite recipes.
At first, I baked it into thick focaccia for sandwiches and meal prep. Then one night I topped it with pizza sauce, cheese, and our favorite toppings—and realized it made an incredible sheet pan pizza. It feeds a crowd, has a crispy bottom with a soft, chewy interior, and is surprisingly hands-off.
The beauty of this recipe is that it works around your day. The traditional version takes about six hours from start to finish, with almost all of that being rise time. If you’re short on time, my quick-rise method cuts about two hours off the process while still giving you a fantastic crust.
Whether you’re feeding a hungry family on a summer evening, serving a crowd, or just looking for leftovers that disappear quickly, this sheet pan pizza has earned a permanent spot in our rotation.
Half Sheet Pan Focaccia Pizza
Ingredients
Dough
- 6 cups all-purpose flour
- 3 teaspoons salt
- 2 teaspoons granulated sugar
- 2 teaspoons instant yeast
- 2 ½ cups warm water
- 3 tablespoons olive oil
Toppings
- cheese
- pepperoni
- sausage
- olives
- onions
- peppers
- pizza sauce
Instructions
- In a large bowl, combine flour, salt, sugar, and yeast. Add water and 3 tablespoons olive oil. Stir until no dry spots remain. Cover and let rest 15 minutes.
- With wet hands, perform 4 sets of stretch-and-folds, spaced 15 minutes apart. Pull up one section of dough, fold it into the center, and repeat around the bowl.
- Cover and let rise for 2 hours, until doubled and puffy.
- Line an extra-deep half sheet pan with a parchment paper sling, leaving overhang on the long sides for easy lifting. Drizzle with 2 tablespoons olive oil.
- Transfer dough to pan and gently turn once to coat in oil. Cover and let rise 2 hours, until very puffy and nearly fills the pan.
- Preheat oven to 475°F. Drizzle dough with 1 tablespoon olive oil and dimple all over. Layer with cheese, pizza sauce, toppings, and more cheese.
- Bake 18–22 minutes on the bottom rack until deeply golden brown. Lift out using the parchment sling, slice, and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.