Sourdough Focaccia Pizza

Welcome to Eatimi! I’m Olivia Hart—a home-cook who believes delicious food doesn’t need complicated techniques. Here, I share easy everyday recipes, family meals, quick ideas for busy days, and helpful kitchen tips to make cooking simple and fun. My goal is to help you feel confident in the kitchen and enjoy homemade food with joy, comfort, and love. 💛

Sourdough focaccia pizza brings me back to lazy weekend afternoons spent in my kitchen, covered in flour, and rummaging through my fridge for leftover ingredients. As I prepared this delightful dish for my family, the aroma of yeast and olive oil filled the air, awakening my senses. The excitement of a homemade pizza topped with fresh ingredients transformed our meal into a festive occasion.

The beauty of this sourdough focaccia pizza lies in its airy, fluffy crust that pairs perfectly with whatever toppings you can imagine. The joy of cooking this dish comes not just from the recipe itself but also from the camaraderie it fosters among family and friends, gathered around the table.

Cooking should be easy and enjoyable, and sourdough focaccia pizza embodies that spirit. Within these pages, I’ll share the simple steps to create this delicious meal that can easily impress anyone.

Sourdough Focaccia Pizza Basics

Fundamentals

Creating sourdough focaccia pizza begins with understanding the basics of the ingredients and techniques involved. This delightful dish combines the unique flavour of a sourdough starter with the comforting qualities of focaccia. The result is a crust that’s both crisp on the outside and soft and chewy on the inside.

At its core, this recipe requires just a few key ingredients: bread flour, water, a sourdough starter discard, kosher salt, and olive oil. These combine to form a dough that serves as the perfect base for your pizza. The sourdough starter brings an added depth of flavour, creating a delicious and airy crust that elevates the entire pizza experience.

Preparation/Setup

Before diving into the process, gather all your ingredients. You’ll need 500 grams of bread flour, 450 grams of warm water, 100 grams of sourdough starter discard, 10 grams of kosher salt, and 5 tablespoons of extra virgin olive oil, plus your pizza sauce and shredded mozzarella cheese. If you wish, set aside any additional toppings you’d love to include.

Preparation is straightforward. In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt. Stir until the mixture resembles a batter. After this initial mix, set the bowl aside and cover it with a cloth. Let the dough rest for 15 minutes, allowing it to hydrate and become easier to handle.

Ingredients

Here’s a quick rundown of what you’ll need for your sourdough focaccia pizza:

• 500 grams (4 cups + 3 tablespoons) bread flour: Provides structure and elasticity.
• 450 grams (1 ¾ cups + 2 tablespoons) warm water (80-90℉): Helps activate the yeast and create a soft dough.
• 100 grams (½ cup) sourdough starter discard: Adds flavour and texture.
• 10 grams (2 ½ teaspoons) kosher salt: Enhances flavour and controls fermentation.
• 5 tablespoons extra virgin olive oil: Contributes to a rich flavour and tenderness in the dough.
• 1 cup pizza sauce: Your choice for spreading on top.
• 2 cups shredded mozzarella cheese: For that ooey-gooey deliciousness.
• Toppings of choice (optional): Customise your pizza however you like.

Directions

1. In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt. Stir until well mixed; the dough will have a batter-like consistency.
2. Cover the bowl and let the dough rest for 15 minutes.
3. Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat this process until you’ve completed up to 16 pulls around the bowl. Cover and rest for another 15 minutes. Repeat this process five more times for a total of six sets.
4. Alternatively, knead the dough using a stand mixer with a dough hook on medium-low speed for 10-15 minutes until the dough is smooth and elastic.
5. Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it’s coated with oil and not sticking to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, around 4 hours in a 75°F kitchen.
6. Line the bottom of your baking pan with parchment paper and oil it with the remaining 2 tablespoons of olive oil. Transfer the dough to this prepared pan, using your fingers to gently spread it out. If the dough springs back, let it rest for 10 minutes and try again.
7. Cover the dough and let it proof until noticeably puffy, approximately 2 hours.
8. About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position.
9. Lightly oil your hands and poke the dough all over to redistribute air bubbles.
10. Drizzle the top with the remaining tablespoon of olive oil. Add pizza sauce, shredded mozzarella cheese, and any desired toppings.
11. Bake in the oven for 25-30 minutes or until golden brown on top. If the cheese browns too much, loosely cover the pan with foil for the last 5-10 minutes of baking.
12. Allow the focaccia pizza to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

Technique Behind Sourdough Focaccia Pizza

Technique

Mastering sourdough focaccia pizza involves learning the techniques that make this dish special. Understanding the fermentation process is critical; it plays a significant role in developing flavour and texture. The fermentation time allows the sourdough starter to activate, resulting in a light and airy crust.

The folding technique adds strength to your dough, promoting gluten development without the need for extensive hand kneading. Each fold increases its structure, which holds the gases produced during fermentation, leading to that perfect rise.

Tips/Tricks

To get the best out of your sourdough focaccia pizza, keep these tips in mind:

• Use warm water: The ideal water temperature activates the yeast quickly, allowing your dough to rise adequately. Keeping your kitchen warm will also help the dough rise faster.
• Don’t skip the rest periods: The resting periods are crucial for allowing gluten to relax and strengthen. It also gives the flavours time to develop.
• Experiment with toppings: This pizza is highly customisable. Feel free to mix and match your favourite toppings.

Enhancing Your Sourdough Focaccia Pizza

Perfecting Results

Achieving perfection with your sourdough focaccia pizza is a blend of technique and small adjustments. The target is a beautifully golden crust that offers a satisfying crunch but remains soft and chewy inside.

Pay attention to your baking. If the focaccia pizza browns too quickly, this may signal the need to adjust your oven temperature or positioning. Always keep a close eye in the last few minutes of baking—this is when over-browning can occur.

Troubleshooting/Variations

Even seasoned bakers face hiccups occasionally. If your focaccia pizza doesn’t rise as expected, it may be due to the temperature of the water, the quality of the starter, or the environment.

If you want to try different flavours, consider infusing the oil with garlic before adding it to your dough or using different cheeses. You can also explore other toppings, such as roasted vegetables, fresh herbs, or charred meat substitutes.

Serving Your Sourdough Focaccia Pizza

Serving/Presentation

Serving sourdough focaccia pizza is a delightful experience. Once baked, allow the pizza to cool for a few minutes before slicing to ensure a clean cut and to help retain cheese in place.

Presentation can elevate your dish. Consider adding a sprinkle of fresh herbs like basil or oregano just before serving for an aromatic touch. The visual appeal of a colourful pizza garnished with vibrant vegetables makes it suitable for gatherings or family dinners.

Pairings/Storage

Sourdough focaccia pizza pairs well with a simple side salad or some fresh fruit, which balances the richness of the cheese and oils. For storage, allow leftovers to cool completely before covering them in an airtight container. They will remain fresh for up to three days in the fridge.

Reheating is straightforward. Warm the slices in an oven at a low temperature until heated through or pop them in a microwave for a quick fix.

Sourdough focaccia pizza embodies the very essence of home cooking. The blend of textures and flavours creates a dining experience that satisfies both the body and soul.

Sourdough Focaccia Pizza

A delightful and airy pizza featuring a sourdough focaccia crust, customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 slices

Course: Main Course, Snack

Cuisine: Italian, Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients  

For the Dough

• 500 grams 500 grams bread flour Provides structure and elasticity.
• 450 grams 450 grams warm water Helps activate the yeast and create a soft dough.
• 100 grams 100 grams sourdough starter discard Adds flavor and texture.
• 10 grams 10 grams kosher salt Enhances flavor and controls fermentation.
• 5 tablespoons 5 tablespoons extra virgin olive oil Contributes to a rich flavor and tenderness.

For Toppings

• 1 cup 1 cup pizza sauce Your choice for spreading on top.
• 2 cups 2 cups shredded mozzarella cheese For that ooey-gooey deliciousness.
• optional Toppings of choice Customize your pizza however you like.

Method 

Preparation

1. In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt. Stir until well mixed; the dough will have a batter-like consistency.
2. Cover the bowl and let the dough rest for 15 minutes.
3. Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat until you’ve completed 16 pulls around the bowl. Cover and rest for another 15 minutes. Repeat this process five more times.
4. Alternatively, knead the dough using a stand mixer with a dough hook on medium-low speed for 10-15 minutes until smooth and elastic.
5. Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it's coated with oil. Brush some oil on top. Cover and let it rise at room temperature until doubled, around 4 hours.
6. Line your baking pan with parchment paper and oil it with the remaining 2 tablespoons of olive oil. Transfer the dough to the pan and gently spread it out.
7. Cover the dough and let it proof until noticeably puffy, approximately 2 hours.

Baking

1. Preheat the oven to 375°F about 20 minutes before baking.
2. Lightly oil your hands and poke the dough all over to redistribute air bubbles.
3. Drizzle the top with the remaining tablespoon of olive oil. Add pizza sauce, shredded mozzarella cheese, and any desired toppings.
4. Bake in the oven for 25-30 minutes or until golden brown on top. If the cheese browns too much, cover loosely with foil for the last 5-10 minutes.
5. Allow the focaccia pizza to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

Notes

Use warm water for activating yeast. Don't skip the rest periods; they are crucial for gluten relaxation. Experiment with toppings to personalize your pizza.