Sevy’s Daily Focaccia from Leftover Pizza Dough

Back in the day, my pizza attempts were… chaotic.
The dough too stiff. The oven too timid. The toppings either too much or not enough.

Over the years, after many, many burned edges and sad, dense bases, I learned the key: hydration, patience, and respect for your home oven. And of course, a good tomato sauce.

But then came the leftover dough question.

Throw it away? Blasphemy.

No, the next day it becomes focaccia. Same dough, different life. Less pizza-y, more airy, more olive-oily, more “I don’t care what anyone else thinks, I just want this in my belly.”

Dimples, brine, drizzle, toppings if you like rosemary, olives, onions or just nothing. The dough itself is the star.
The oven works its magic. The smell fills the kitchen. You pour a drink. You wait. You bite.

Focaccia from leftover pizza dough isn’t just clever. It’s practical, delicious, and honest.

Just like Sevy’s Daily likes it.

Print Recipe

Focaccia

Prep Time20

Cook Time25

Resting / Rising time45

Total Time1 30

Course: Side Dish

Cuisine: Italian

Equipment

1 Oven Tray
1 Medium mixing bowl (if making dough from scratch)

Ingredients

Option 1 – Using leftover pizza dough (73 % hydration, 48 h):

400 g leftover pizza dough
2  tbsp olive oil plus extra for drizzling
1  tsp coarse salt
50  ml water
Optional toppings: rosemary olives, thinly sliced onions, garlic, cherry tomatoes

Option 2 – Quick focaccia dough (if no leftovers):

250  g strong white bread flour
160  ml lukewarm water ≈64 % hydration
5  g instant yeast ≈1 tsp
1  tsp salt
1  tbsp olive oil plus extra for tray and drizzling
Optional toppings: rosemary olives, thinly sliced onions, garlic, cherry tomatoes

Instructions

Step 1 – Prepare the dough

Leftover dough: Take it out of the fridge and let it come to room temperature for 20–30 min if cold.
Quick dough: Mix flour, yeast, water, and salt. Knead briefly until smooth (≈5 min). Rest 20 min to slightly rise.

Step 2 – Prepare the tray

Oil a baking tray generously.

Step 3 – Shape the dough

Spread the dough into the tray using your fingers. Don’t fight it; let it relax.
Make dimples with your fingertips all over.

Step 4 – Brine & season

Mix 50 ml water + 1 tsp salt → brush over dough.
Drizzle 1–2 tbsp olive oil.
Scatter toppings if desired.

Step 5 – Rest / rise

Let dough rest 20–30 min if using cold leftover dough or quick dough.

Step 6 – Bake

Preheat oven to 220 °C (200 °C fan).
Bake 20–25 min until golden, bubbly, and fragrant.

Step 7 – Serve

Tear, drizzle extra olive oil if you like, serve warm or at room temperature.

Notes

Focaccia is forgiving, toppings are optional.
Works best with higher hydration dough, but quick dough is perfectly fine.
Use as a snack, side, sandwich base, or with soups and stews.
Put enough brine on it but be carefull that it does not pool too much, pools keep the dough from rising in the oven.

Focaccia