Mediterranean Focaccia Pizza: A Taste of Sunshine

There’s a certain magic to the smell of baking focaccia – an earthy, yeasty aroma that instantly transports me back to my tiny apartment in Florence. I remember stumbling upon a hidden bakery, the kind where the baker’s hands were dusted white with flour and the air hummed with the promise of deliciousness. One bite of their focaccia, glistening with olive oil and studded with herbs, and I was hooked. I’ve been chasing that flavour ever since, and this Mediterranean Focaccia Pizza comes pretty darn close. The bright, bold flavors of pesto, olives, sun-dried tomatoes, and artichoke hearts on a pillowy focaccia base… it’s pure sunshine on a plate, and a recipe even my sometimes picky kids love!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-15 minutes
• Total Time: 25-30 minutes
• Servings: 6-8
• Yield: 2 pizzas
• Dietary Type: Vegetarian

Ingredients

• 2 loaves focaccia bread, rectangle works best (homemade or store-bought)
• 1 cup basil pesto
• ½ cup kalamata olives, sliced
• ½ cup sun-dried tomatoes, chopped
• ½ cup artichoke hearts, sliced
• ½ cup feta cheese, crumbled
• 2 cups mozzarella cheese, shredded

Equipment Needed

• Baking sheet
• Knife
• Cutting board

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Getting the oven to the right temperature is crucial for even baking.

2. Next, prepare your ingredients. If necessary, slice the kalamata olives and artichoke hearts. Ensure the sun-dried tomatoes are chopped into bite-sized pieces. Having everything prepped and ready will streamline the assembly process.

3. Now comes the fun part: assembly! Divide all the ingredients in half, as you will be making two pizzas. Take one of the focaccia loaves and spread half of the basil pesto evenly over the surface. The pesto acts as both a flavour base and a moisture barrier, preventing the bread from becoming soggy.

4. Layer half of the sliced kalamata olives over the pesto. Be generous! The salty, briny flavour of the olives is a key component of this Mediterranean pizza.

5. Follow with half of the chopped sun-dried tomatoes. These add a burst of concentrated sweetness and a chewy texture that complements the other ingredients.

6. Next, distribute half of the sliced artichoke hearts over the tomatoes. Artichokes provide a subtle, earthy flavour and a pleasant bite.

7. Sprinkle half of the feta cheese evenly across the pizza. The feta adds a salty, tangy counterpoint to the other ingredients.

8. Finally, cover the toppings with half of the shredded mozzarella cheese. The mozzarella will melt beautifully in the oven, creating a gooey, cheesy topping that holds everything together.

9. Repeat steps 3-8 with the second focaccia loaf and the remaining ingredients.

10. Place the pizzas on a baking sheet. For a softer crust, bake on the baking sheet for 10-15 minutes. If you prefer a crisper crust, you can bake the pizzas directly on the oven rack for 8-10 minutes. Keep a close eye on them, as oven temperatures can vary. The pizzas are done when the cheese is melted and bubbly, and the crust is golden brown.

11. Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving. This allows the cheese to set slightly and prevents burning your mouth.

Expert Tips & Tricks

• Homemade Focaccia is Best: While store-bought focaccia works in a pinch, homemade focaccia will elevate this pizza to another level. Experiment with adding herbs like rosemary or thyme to the dough for extra flavour.

• Pesto Perfection: Use a high-quality pesto, either store-bought or homemade. If making your own, consider adding a handful of spinach or kale for extra nutrients and a vibrant green colour.

• Sun-Dried Tomato Soak: If your sun-dried tomatoes are very dry, soak them in warm water for about 15 minutes before chopping. This will rehydrate them and make them more tender.

• Crispy Crust Secret: For an extra crispy crust, brush the focaccia with olive oil before adding the toppings.

• Make Ahead: You can assemble the pizzas ahead of time and store them in the refrigerator until you’re ready to bake. This is a great option for entertaining.

Serving & Storage Suggestions

Serve the Mediterranean Focaccia Pizza warm, sliced into squares or wedges. It’s fantastic on its own as a light lunch or snack, or as part of a larger Mediterranean feast. A simple green salad with a lemon vinaigrette pairs perfectly with the rich flavours of the pizza.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for a few minutes until warmed through, or microwave in short bursts. The pizza can also be frozen for longer storage. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	20g	31%
Saturated Fat	8g	40%
Cholesterol	45mg	15%
Sodium	700mg	29%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	5g	N/A
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Option: Substitute the feta and mozzarella cheese with a plant-based alternative. Nutritional yeast can also add a cheesy flavour.
• Gluten-Free: Use gluten-free focaccia bread.
• Spicy Kick: Add a pinch of red pepper flakes to the pesto or sprinkle them on top of the pizza before baking.
• Seasonal Vegetables: Experiment with different seasonal vegetables. Roasted bell peppers, zucchini, or eggplant would be delicious additions.
• Meat Lovers: Add cooked Italian sausage, pepperoni, or prosciutto for a meatier pizza.

FAQs (Frequently Asked Questions)

Q: Can I use regular olives instead of kalamata olives?
A: While you can, kalamata olives have a distinct briny flavor that complements the other Mediterranean ingredients. If using regular olives, consider adding a pinch of salt to enhance the flavor.

Q: Can I use a different type of cheese?
A: Absolutely! Provolone, fontina, or even goat cheese would be delicious alternatives to mozzarella and feta.

Q: How do I prevent the crust from getting soggy?
A: Make sure to drain any excess liquid from the sun-dried tomatoes and artichoke hearts. Also, avoid over-saucing the focaccia with pesto.

Q: Can I grill this pizza?
A: Yes! Preheat your grill to medium heat and grill the focaccia for a few minutes per side, until lightly toasted. Then, add the toppings and grill for another few minutes, until the cheese is melted and bubbly.

Q: Is it possible to make the focaccia from scratch in advance?
A: Yes, in fact, making the focaccia a day or two in advance can enhance its flavor. Just ensure it’s stored properly in an airtight container at room temperature.

Final Thoughts

This Mediterranean Focaccia Pizza is more than just a recipe; it’s an invitation to savor the flavors of the Mediterranean, right in your own kitchen. Whether you’re a seasoned chef or a beginner cook, this dish is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. And don’t forget to share your creations and feedback – I’d love to hear how it turns out! Pair it with a crisp glass of white wine for the ultimate Mediterranean experience.