This fluffy, crispy Gordon Ramsay Italian Focaccia Pizza uses strong bread flour, rich olive oil, and fresh mozzarella, ready in two hours. You slice into the thick, golden crust and hear a sharp crunch before hitting the incredibly soft, airy crumb inside. I love how the dimpled dough catches pools of extra virgin olive oil and sweet tomato sauce.

Jump to Recipe

Why This Classic Works

I used to struggle with making traditional thin-crust pizza at home because my oven simply could not get hot enough. That is when I realised that a thick, olive oil-soaked focaccia base is the ideal solution for domestic baking.

The secret lies in the generous amounts of oil in the pan, which fries the bottom of the dough as it bakes. It creates a sturdy, deeply golden crust that holds up perfectly under heavy layers of melted mozzarella and rich tomato sauce.

Gordon Ramsay Italian Focaccia Pizza Ingredients

For the Focaccia Dough:

500g strong bread flour
7g fast-action dried yeast
10g fine sea salt
350ml warm water
50ml extra virgin olive oil (plus extra for the pan)

For the Toppings:

150ml smooth tomato passata
200g fresh mozzarella, torn
100g cherry tomatoes, halved
1 handful fresh basil leaves
1 tsp flaky sea salt

How To Make Gordon Ramsay Italian Focaccia Pizza

Mix the dough: Combine the strong bread flour, yeast, fine sea salt, and warm water in a large bowl. Mix until a rough dough forms, then knead for ten minutes until smooth.
First proof: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for one hour or until doubled in size.
Prepare the pan: Generously oil a 9×13 inch baking tray with extra virgin olive oil. Transfer the dough to the pan and gently stretch it to fit the corners.
Dimple and top: Press your fingers into the dough to create deep dimples. Drizzle with more olive oil, spread the tomato passata over the top, and let it rest for thirty minutes.
Bake the pizza: Preheat your oven to 220°C (430°F). Scatter the torn mozzarella and cherry tomatoes over the dough, then bake for twenty minutes until golden and bubbling. Finish with fresh basil.

Recipe Tips

Use generous oil: Do not hold back on the olive oil in the pan, as it prevents sticking and creates that signature fried, crispy bottom.
Warm water matters: Ensure your water is lukewarm, not boiling hot, or you risk killing the yeast before the dough can rise.
Dimple firmly: Press your fingers firmly down to the bottom of the pan to create pockets that hold the tomato sauce and oil.

What To Serve With Italian Focaccia Pizza

This rich, thick crust pairs wonderfully with a sharp, acidic side salad like rocket leaves tossed in balsamic glaze. You can also serve it alongside some roasted garlic butter for dipping the crispy crust edges.

How To Store

Keep leftover pizza in an airtight container in the fridge for up to three days. Reheat slices in a hot pan or oven to restore the crispy base, as microwaving will make the thick crust soggy.

FAQs

Can I use plain flour instead of strong bread flour?

Strong bread flour has a higher protein content, which gives the dough its chewy structure. Plain flour will work in a pinch, but the texture will be slightly more cake-like.

Why did my dough shrink back in the pan?

If the dough resists stretching, the gluten is simply too tight. Let it rest for ten minutes to relax, then try stretching it to the corners again.

Can I make the dough overnight?

Yes, you can mix the dough and leave it in the fridge for up to 24 hours for its first proof. This cold fermentation actually develops a much deeper flavour.

Nutrition

Calories: 410 kcal
Total Fat: 18 g
Saturated Fat: 6 g
Cholesterol: 25 mg
Sodium: 850 mg
Total Carbohydrate: 48 g
Protein: 14 g

Try More Recipes:

Gordon Ramsay Italian Focaccia Pizza

Recipe by Paula

Servings

servings

Prep time

minutes

Total time

minutes

Gordon Ramsay Italian Focaccia Pizza features a fluffy, crispy base topped with torn mozzarella, cherry tomatoes, and olive oil. Ready in under two hours, this simple weekend bake requires zero fussy shaping while delivering massive flavour.

Ingredients

500g strong bread flour
7g fast-action dried yeast
10g fine sea salt
350ml warm water
50ml extra virgin olive oil (plus extra for the pan)
150ml smooth tomato passata
200g fresh mozzarella, torn
100g cherry tomatoes, halved
1 handful fresh basil leaves
1 tsp flaky sea salt

Directions

1. Mix the dough: Combine the strong bread flour, yeast, fine sea salt, and warm water in a large bowl. Mix until a rough dough forms, then knead for ten minutes until smooth.
2. First proof: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for one hour or until doubled in size.
3. Prepare the pan: Generously oil a 9×13 inch baking tray with extra virgin olive oil. Transfer the dough to the pan and gently stretch it to fit the corners.
4. Dimple and top: Press your fingers into the dough to create deep dimples. Drizzle with more olive oil, spread the tomato passata over the top, and let it rest for thirty minutes.
5. Bake the pizza: Preheat your oven to 220°C (430°F). Scatter the torn mozzarella and cherry tomatoes over the dough, then bake for twenty minutes until golden and bubbling. Finish with fresh basil.