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Impress your friends with this incredibly delicious Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini. Don't worry, it's super easy to make!

Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini

Impress your friends with this incredibly delicious Homemade Focaccia Pizza with Prosciutto, Basil and Bocconcini. Don't worry, it's super easy to make!
Course Main Course
Cuisine Canadian
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time 2 hours 15 minutes
Total Time 35 minutes
Servings 10 slices
Author Aleta



  • 3/4 cup warm water
  • 1.5 tsp yeast
  • 1.5 tsp sugar
  • 3 tbsp olive oil
  • 4 tsp olive oil divided
  • 2.25 cups flour
  • 1 tbsp spicy spaghetti seasoning
  • 1 tsp sea salt


  • 3/4 cup pizza sauce
  • 1 cup spinach
  • 2.5 cups (200 grams) mozzarella cheese
  • 100 grams very thin sliced prosciutto
  • 12 leaves fresh basil
  • 1 hot house tomato
  • 100 grams cocktail bocconcini
  • balsamic drizzle


Equipment Needed



    • In the bowl of a stand mixer whisk together warm water with yeast, sugar and olive oil. Let stand for 15 minutes to activate the yeast.
    • Attach the dough hook and add flour, salt and spicy spaghetti seasoning. Turn the machine on low and knead for several minutes. Form the dough into a ball, add a tsp of olive oil into the bowl and turn the dough around in the oil. Cover the bowl with plastic wrap and let rise for 1 hour.
    • Oil a baking sheet and dump the dough out onto it. Using your fingers, push the dough out until it covers the whole baking sheet. Using your fingers will create lovely air pockets and the lumpy bumpy look of focaccia bread. Cover the baking sheet with plastic wrap and let rise for 1 more hour.
    • Heat oven to 425°. Drizzle 1 tsp olive oil all over the dough then bake for 10 minutes. Remove from the oven to top with pizza toppings.


    • While the focaccia is baking prep the toppings. Cut the cocktail bocconcini in half, rip the basil leaves into large pieces, since the tomato super thin and grate the mozzarella. 
    • Once the focaccia is ready, spread the pizza sauce evenly over the surface then cover with spinach. Next add the mozzarella then the basil leaves. Place the prosciutto evenly around the pizza in loose clumps then the tomato slices and top with the bocconcini.
    • Bake for 5 minutes in the 425° oven. Turn the oven to broil and bake until the cheese has melted and the prosciutto starts to get a bit crispy, about 2 minutes, watch carefully because it burns easily. 
    • Slice however you like! I prefer mine in about 10 slices but you can do less or more. Drizzle balsamic glaze over the pizza once it is on your desired serving platter for a beautiful and yummy pizza!


    Expert Tips

    1. I always buy my prosciutto fresh from the deli counter. That way I can be super annoying and ask for the prosciutto to be sliced super thin and make sure it is properly layered. Other wise it could end up being all smooshed together in a super sad prosciutto ball.
    2. Buy the basil fresh! This delicious herb browns within a few days of purchasing unfortunately, so it's a good idea to buy it no more than two days before you plan on making this pizza. Better yet- buy a basil plant!
    3. In a hurry? You can easily make this pizza with a store bought focaccia bread. There really is nothing like fresh focaccia and it's super easy to make, but sometimes there just isn't enough time.
    4. Use warm water to mix in with the yeast. The water should be warmer than room temperature, but make sure it is not hot; if it is too hot, it could kill the yeast.
    5. Don't rush the dough - give it time to rise each time, otherwise your dough will be tough. We want a nice, soft pizza crust, not a firm, dry crust.
    6. Be careful during the broil stage - the cheese and prosciutto will burn very quickly!
    7. If the edges of the focaccia get over cooked, just cut them off. I prefer the look of this focaccia pizza without the edge anyways!
    8. Cut this focaccia pizza into small squares, stick them with toothpicks, and you've got yourself a great addition to appetizer night.