That sounds delicious! Here’s a straightforward way to make sourdough focaccia pizza, which combines the chewy tang of sourdough with the fluffy richness of focaccia and the fun of pizza toppings.
🥖 Sourdough Focaccia Pizza Recipe
🕒 Time:
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Active time: 30 minutes
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Fermentation/proofing time: 8–24 hours
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Baking time: 20–25 minutes
📋 Ingredients
Dough:
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500g (about 4 cups) all-purpose or bread flour
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100g active sourdough starter (100% hydration)
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375g water (about 1½ cups + 1 tbsp)
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10g salt (2 tsp)
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25g olive oil (2 tbsp) + more for the pan
Toppings (customize as you like!):
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Tomato sauce or crushed San Marzano tomatoes
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Mozzarella or other melting cheese
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Fresh herbs (basil, oregano)
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Optional: mushrooms, pepperoni, olives, caramelized onions, etc.
🧑🍳 Instructions
1. Mix the Dough (Night Before or Morning Of)
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Combine the flour, water, and sourdough starter. Mix until no dry flour remains.
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Let rest for 30 minutes (autolyse), then add the salt and olive oil. Knead lightly until combined.
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Cover and let ferment at room temp for 6–8 hours (or overnight in the fridge after 1 hour of bulk fermenting at room temp).
2. Stretch & Fold (Optional for Extra Structure)
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Every 30 minutes for the first 2 hours of bulk fermentation, perform a set of stretch-and-folds.
3. Pan & Second Rise
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Generously oil a sheet pan or cast iron pan.
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Gently transfer the dough to the pan. Stretch it to fit without deflating.
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Let rise again for 2–4 hours (until puffy and bubbly).
4. Preheat Oven
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Preheat to 475°F (245°C). Place a pizza stone or baking steel if you have one.
5. Add Toppings
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Add tomato sauce and desired toppings. Don’t overload it to keep the crust airy.
6. Bake
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Bake for 20–25 minutes, until the crust is golden and crisp on the bottom.
7. Cool & Slice
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Let cool for a few minutes before slicing to keep it crisp.
🔥 Pro Tips
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Cold fermenting the dough in the fridge up to 48 hours improves flavor.
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You can make mini focaccia pizzas by dividing the dough into smaller portions.
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Add flaky sea salt, garlic oil, or rosemary to the crust edges before baking for a flavor boost.