Sheet-Pan Focaccia from Store-Bought Pizza Dough

Name: Sheet-Pan Focaccia from Store-Bought Pizza Dough
Prep time: 10 min
Cook time: 22 min
Total time: 2 h 2 min
Yield: Serves 6–8
Cuisine: Italian-inspired
Ingredients: 1 ball store-bought pizza dough (about 450–680 g / 1–1 1/2 lb); 3–4 tbsp olive oil, divided; 1/2 cup warm water; 1 1/2 tsp olive oil (for the brine); 1 clove garlic, finely grated or minced (optional); 1/2 tsp honey or sugar (optional, helps browning); 1/2 tsp kosher salt total, divided (use up to 1 tsp for standard saltiness); 1–2 tsp dried rosemary OR 1 tbsp chopped fresh rosemary (optional); Optional toppings (keep low-sodium): thin-sliced red onion, cherry tomatoes, cracked black pepper, flaky salt to finish (optional)

Asher Sadler·2 hr 2 min·Serves 6–8

This is a fast, home-cook focaccia shortcut: store-bought pizza dough is stretched into a well-oiled pan, dimpled, and baked hot until the top is deeply golden with crisp edges and a pillowy, airy center. A simple garlicky olive-oil brine keeps it moist and flavorful while staying flexible for lower-sodium needs. It’s perfect alongside soups, salads, or as a sandwich slab, and it reheats beautifully in a toaster oven or skillet.

bread
baking
sheet-pan
low-sodium adaptable

2 hr 2 min total · 10 min prep · 22 min cook · 1 hr 30 min rest

230 kcal · 7g protein · 33g carbs · 8g fat total

9x13-inch metal pan or quarter sheet pan · Cooling rack (optional but helpful)

Ingredients

•1 ball store-bought pizza dough (about 450–680 g / 1–1 1/2 lb)
•3–4 tbsp olive oil, divided
•1/2 cup warm water
•1 1/2 tsp olive oil (for the brine)
•1 clove garlic, finely grated or minced (optional)
•1/2 tsp honey or sugar (optional, helps browning)
•1/2 tsp kosher salt total, divided (use up to 1 tsp for standard saltiness)
•1–2 tsp dried rosemary OR 1 tbsp chopped fresh rosemary (optional)
•Optional toppings (keep low-sodium): thin-sliced red onion, cherry tomatoes, cracked black pepper, flaky salt to finish (optional)

Instructions

Pan proof

Oil a 9x13-inch metal pan (or quarter sheet pan) with 2 tbsp olive oil, coating corners well.

Put the dough in the pan and flip it once so both sides are lightly oiled. Cover (inverted sheet pan, lid, or plastic wrap).

Let it relax at room temp until puffy and extensible, 45–90 minutes. It should feel airy and spread with gentle pushing.

Stretch + dimple

With oiled fingertips, press the dough outward toward the edges. If it springs back, cover and rest 10–15 minutes, then continue.

Once it’s near the edges, cover and proof 20–40 minutes more until noticeably jiggly and bubbly.

Brine (the focaccia “secret”)

In a cup, whisk warm water, 1 1/2 tsp olive oil, garlic (if using), honey/sugar (if using), and 1/4 tsp kosher salt.

Top + bake

Heat oven to 230°C / 450°F. If you have a baking steel/stone, preheat it too.

Drizzle the top with 1–2 tbsp olive oil. With oiled fingers, dimple firmly all over—your fingertips should almost hit the pan, and bubbles should appear.

Slowly pour the brine over the surface, aiming for the dimples so it pools a bit.

Sprinkle rosemary and black pepper; add any low-sodium toppings.

Bake 18–25 minutes until the top is deep golden brown, the edges are crisp, and you can hear faint crackling. If it’s pale, give it 2–4 more minutes.

Finish + serve

Cool in the pan 10 minutes, then lift out and cool on a rack so the bottom stays crisp.

If you want, finish with a tiny pinch of flaky salt right before serving (optional).

Tip: For maximum crunch, re-crisp slices in a dry skillet over medium heat until the bottom is audibly crisp.

Notes

Lower-sodium: Keep added salt at 1/2 tsp total and skip salty toppings (olives, cured meats, cheeses). Flavor-build with garlic, rosemary, lemon zest, and lots of black pepper. If your dough is very cold, let it sit covered at room temp 30 minutes before starting so it stretches without tearing.

Make ahead: Bake fully, cool, wrap airtight, and freeze up to 2 months. Reheat from thawed at 205°C / 400°F for 6–10 minutes until the edges re-crisp.

Swap: No rosemary? Use dried oregano, thyme, or a combo. Want a “pizza-ish” vibe without sodium? Add torn basil after baking and a drizzle of good olive oil.

Ingredients

•1 ball store-bought pizza dough (about 450–680 g / 1–1 1/2 lb)

•3–4 tbsp olive oil, divided

•1/2 cup warm water

•1 1/2 tsp olive oil (for the brine)

•1 clove garlic, finely grated or minced (optional)

•1/2 tsp honey or sugar (optional, helps browning)

•1/2 tsp kosher salt total, divided (use up to 1 tsp for standard saltiness)

•1–2 tsp dried rosemary OR 1 tbsp chopped fresh rosemary (optional)

•Optional toppings (keep low-sodium): thin-sliced red onion, cherry tomatoes, cracked black pepper, flaky salt to finish (optional)

Instructions

Pan proof

Oil a 9x13-inch metal pan (or quarter sheet pan) with 2 tbsp olive oil, coating corners well.

Put the dough in the pan and flip it once so both sides are lightly oiled. Cover (inverted sheet pan, lid, or plastic wrap).

Let it relax at room temp until puffy and extensible, 45–90 minutes. It should feel airy and spread with gentle pushing.

Stretch + dimple

With oiled fingertips, press the dough outward toward the edges. If it springs back, cover and rest 10–15 minutes, then continue.

Once it’s near the edges, cover and proof 20–40 minutes more until noticeably jiggly and bubbly.

Brine (the focaccia “secret”)

In a cup, whisk warm water, 1 1/2 tsp olive oil, garlic (if using), honey/sugar (if using), and 1/4 tsp kosher salt.

Top + bake

Heat oven to 230°C / 450°F. If you have a baking steel/stone, preheat it too.

Drizzle the top with 1–2 tbsp olive oil. With oiled fingers, dimple firmly all over—your fingertips should almost hit the pan, and bubbles should appear.

Slowly pour the brine over the surface, aiming for the dimples so it pools a bit.

Sprinkle rosemary and black pepper; add any low-sodium toppings.

Bake 18–25 minutes until the top is deep golden brown, the edges are crisp, and you can hear faint crackling. If it’s pale, give it 2–4 more minutes.

Finish + serve

Cool in the pan 10 minutes, then lift out and cool on a rack so the bottom stays crisp.

If you want, finish with a tiny pinch of flaky salt right before serving (optional).

Tip: For maximum crunch, re-crisp slices in a dry skillet over medium heat until the bottom is audibly crisp.

Notes

Make ahead: Bake fully, cool, wrap airtight, and freeze up to 2 months. Reheat from thawed at 205°C / 400°F for 6–10 minutes until the edges re-crisp.

Swap: No rosemary? Use dried oregano, thyme, or a combo. Want a “pizza-ish” vibe without sodium? Add torn basil after baking and a drizzle of good olive oil.