Wood-Fired Focaccia with Fresh Mozzarella and Rosemary

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant focaccia bread topped with creamy fresh mozzarella and aromatic rosemary, baked in a wood-fired oven for a crisp crust. This Italian-inspired pizza recipe, ready in about 45 minutes, pairs all-purpose flour, warm water, active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 6 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, dissolve 2 1/4 tsp active dry yeast in 1 1/4 cups warm water (about 105°F). Let sit for 5 minutes until foamy.
  2. Step 2: Add 3 cups all-purpose flour, 1 1/2 tsp salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Stir with a wooden spoon until a rough dough forms.
  3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
  4. Step 4: Preheat wood-fired oven or conventional oven to 450°F. Punch down the dough and transfer to a greased 12x16-inch baking sheet. Press dough out with your fingers to fill the pan evenly.
  5. Step 5: Drizzle 2 tbsp extra virgin olive oil over the dough surface, sprinkle 2 tbsp chopped fresh rosemary and 1 tsp coarse sea salt evenly. Arrange 8 oz sliced fresh mozzarella over the top.
  6. Step 6: Bake in the oven for 20-25 minutes until the crust is golden brown and cheese is slightly melted and bubbly. Remove from oven and let cool slightly before slicing and serving.

Frequently asked questions

How long does Wood-Fired Focaccia with Fresh Mozzarella and Rosemary take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Wood-Fired Focaccia with Fresh Mozzarella and Rosemary?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Wood-Fired Focaccia with Fresh Mozzarella and Rosemary?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Wood-Fired Focaccia with Fresh Mozzarella and Rosemary for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Wood-Fired Focaccia with Fresh Mozzarella and Rosemary?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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