Sourdough Focaccia Pizza (with Homemade Focaccia)
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If you love our sourdough focaccia recipe, you are going to absolutely love this sourdough focaccia pizza! Crispy sourdough focaccia is topped with homemade pizza sauce and lots of freshly grated cheese for a pizza night the whole family will love.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
Table of Contents
Alright, y'all.
Sourdough focaccia has been having a moment in our house.
First, it was this sourdough focaccia recipe, then the sourdough discard focaccia, so the natural progression was sourdough focaccia pizza with homemade sauce and a generous portion of cheese, right?
Right.
Sourdough focaccia pizza is everything you love about regular focaccia (the dimpled dough, the crisp, olive oil crust), but it's baked with pizza sauce and cheese altogether in the oven.
That means a pizza night that feels extra special. Extra Italian.
Extra easy, because it all bakes at the same time.
Score!
I've made this sourdough focaccia pizza recipe as simple as possible for you guys, because if I know anything about moms, it's that we need simple. Not necessarily easy (because we're moms. We can do literally anything), but simple enough that we can make it with a baby on one hip and a toddler trying to climb the other.
Here it is, friends. I think you're going to love it.
Why You'll Love This Sourdough Focaccia Pizza
- Uses the same dough as classic sourdough focaccia and is baked in olive oil for a crispy-bottom pizza everyone will love
- Thick, fluffy pan-style pizza with a soft interior no one can resist
- Naturally leavened with sourdough starter for a natural rise and extra digestive benefits
- Easy to customize with your favorite toppings like cheese, veggies, and meat
- Baked all at once in a 9×13 pan for a simple dinner with minimal cleanup
Ingredients You'll Need for Sourdough focaccia pizza
This sourdough focaccia pizza builds on your regular focaccia dough with simple pizza toppings. All you need is:
- Active sourdough starter - Naturally leavens the dough and gives the focaccia pizza its light texture and mild tang.
- Water - Hydrates the dough, allowing it to rise well and create a soft, airy base that can support toppings.
- Bread flour or all-purpose flour - Provides structure for the pizza base; bread flour creates a slightly chewier crust, while all-purpose keeps it softer.
- Salt - Balances flavor and helps strengthen the dough so it holds up under sauce and toppings.
- Garlic powder - Sprinkled on top of the dough with the olive oil for a subtle savory flavor that complements pizza sauce and cheese without overpowering them.
- Olive oil - Adds flavor and helps create a golden crust.
- Pizza sauce - A simple simmered tomato sauce with canned tomatoes and dried spices.
- Cheese - Mozzarella and cheddar for extra-gooey melt and flavor.
- Toppings - Cooked sausage, pepperoni, or other favorites like cooked onions, mushrooms, or peppers.
Baker's Timeline for Sourdough Focaccia Pizza (Same-Day Bake)
The Night Before
8:00-10:00 PM
This recipe uses 180 grams of active sourdough starter, so you'll want to feed your starter enough that you have at least that amount at peak activity.
A simple way to do this is with a 1:1:1 feeding the night before baking.
To prepare enough starter for this recipe, feed your starter:
- 60 grams starter
- 60 grams flour
- 60 grams water
This will give you 180 grams of active, bubbly starter by morning, which is exactly what you need for the dough.
Stir well, cover loosely, and leave at room temperature overnight.
Baking Day
9:30-10:00 AM - Mix and Knead the Dough
Mix and knead the focaccia dough until smooth, elastic, and tacky.
10:00 AM-4:00 PM - Bulk Fermentation
Cover and let the dough ferment at room temperature until visibly puffy and bubbly.
4:00 PM - Prepare the Pan
Oil a 9×13-inch pan generously.
4:05 PM - Transfer and Stretch the Dough
Transfer the dough to the pan and gently stretch it toward the corners. Rest briefly if the dough resists.
4:15-5:00 PM - Final Proof
Cover loosely and let the dough rest until puffed and jiggly.
4:45 PM - Make the Pizza Sauce
Prepare the pizza sauce while the dough finishes its final rise.
5:00 PM - Preheat the Oven
Preheat the oven to baking temperature.
5:05 PM - Assemble the Pizza
Dimple the dough, drizzle with olive oil, and add sauce, cheese, and toppings.
5:10-5:40 PM - Bake
Bake until golden and bubbly.
5:40-5:45 PM - Cool and Serve
Let cool slightly, then slice and serve.
How to Make Sourdough Focaccia Pizza
Step 1: Mix and knead the dough
Combine the water and active sourdough starter until mostly blended.
If using a stand mixer: Add the flour, salt, and olive oil. Mix on low speed until a shaggy dough forms, then increase to medium-low and knead for 5-7 minutes, until smooth, elastic, and pulling away from the sides of the bowl.
By hand: Add the flour, salt, and olive oil and mix until combined. Knead in the bowl (preferred, less mess) or on a lightly oiled surface for 8-10 minutes, using a stretch-and-fold motion, until the dough becomes smoother and stretchier. The dough will be soft and tacky, but should feel supple and elastic.
Step 2: Bulk ferment. Cover the dough and let it ferment at room temperature for about 6 hours, or until visibly puffy and doubled in size. The surface should show bubbles.
Step 3: Prepare the pan. Line a 9 X 13 pan with parchment paper. Pour 3 tablespoons of olive oil into the pan and tilt side to side to coat evenly.
Step 4: Transfer and stretch the dough. Scrape the dough into the prepared pan. With oiled hands, gently stretch it toward the corners. If the dough resists, let it rest for 10-15 minutes, then continue stretching.
Step 5: Final proof. Cover loosely and let rest for 45-60 minutes, until puffed, airy, and jiggly.
Step 6: Make the pizza sauce. Near the end of the final proof, combine the crushed tomatoes, tomato paste, garlic powder, onion powder, oregano, basil, and sugar in a small saucepan. Simmer for about 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Step 7: Preheat the oven. Preheat the oven to 425°F (220°C).
Step 8: Assemble the focaccia pizza. Gently dimple the dough with your fingertips. Drizzle with the remaining olive oil and sprinkle with garlic powder. Spoon pizza sauce evenly over the surface, then sprinkle with mozzarella and cheddar cheese. Add cooked sausage or pepperoni and any additional toppings you'd like.
Step 9: Bake. Bake for about 30 minutes, or until the focaccia is golden, the cheese is melted and bubbly, and the bottom is fully baked.
Step 10: Serve. Let the focaccia pizza cool slightly, then slice and serve warm.
Sourdough Focaccia Topping Ideas
Sourdough focaccia pizza works best with lighter toppings so the dough can rise and bake properly. Try this dough with:
- Pepperoni or cooked sausage
- Mozzarella and cheddar blend
- Sautéed mushrooms or onions
- Olives or roasted peppers
- Fresh herbs added after baking
- Diced tomatoes and feta
- Pesto and parmesan
Tips for the Best Sourdough Focaccia Pizza
- Don't overload the dough with sauce or toppings, or it will struggle to rise.
- Use good-quality olive oil for flavor and browning.
- Make sure the dough is fully proofed before baking for the best texture and rise.
- Bake until the bottom is set, not just until the top looks done. If you are worried about the cheese burning, you can gently tent the top with foil.
How to Serve Sourdough Focaccia Pizza
Slice and serve sourdough focaccia pizza warm. It pairs well with:
- A simple green salad
- Roasted vegetables
- A light soup or simple bone broth
Storing and Reheating
Store leftover sourdough focaccia pizza in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 350°F oven until warmed through, or heat briefly in a skillet to re-crisp the bottom.
FAQs about Sourdough Focaccia Pizza
Can I use regular sourdough focaccia dough for pizza?
Yes! This recipe uses the same dough as our sourdough focaccia and sourdough discard focaccia breads. The only difference is that the toppings are added before baking.
Do I bake the focaccia before adding toppings?
No. For sourdough focaccia pizza, the dough is baked with the sauce, cheese, and toppings all at once.
What pan works best for sourdough focaccia pizza?
A 9×13-inch pan works well for a thick, fluffy focaccia-style pizza.
Can I make this ahead of time?
You can prepare the dough and sauce ahead of time, then assemble and bake when ready to serve. If you want to delay baking, put the dough in the refrigerator after the bulk ferment and spreading in the pan, then let it come to room temperature and puff up before topping and baking.
Can you freeze sourdough focaccia pizza?
Yes, sourdough focaccia pizza freezes well. Let the pizza cool completely, then slice and wrap each piece tightly in plastic wrap or parchment paper. Place the wrapped slices in a freezer-safe bag or container and freeze for up to 2 months.
How do you reheat frozen sourdough focaccia pizza?
Reheat frozen slices directly from the freezer in a 375°F oven until heated through. For a crisper bottom, place slices on a baking sheet or directly on the oven rack for the last few minutes.
Should I freeze sourdough focaccia pizza before or after baking?
It's best to freeze sourdough focaccia pizza after baking. Freezing it fully baked helps maintain the texture of the dough and prevents sogginess when reheated.
Sourdough Focaccia Pizza
Ingredients
For the sourdough focaccia
- 180 grams sourdough starter, active and bubbly (about a level ¾ cup)
- 350 grams water (1 ½ cups)
- 550 grams grams flour (about 4 ½ cups, preferably bread flour, but all-purpose works well too)
- 2 ½ teaspoon salt
- 110 grams grams olive oil, divided (¼ cup for the dough, ¼ cup for the pan)
- 1 teaspoon garlic powder
For the sauce
- 14 ounces crushed tomatoes
- 3 ounces tomato sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried oreganco
- ½ teaspoon dried basil
- ½ teaspoon sugar
For the toppings
- 1 ½-2 cups mozzarella cheese, freshly shredded
- 1- 1 ½ cups cups cheddar cheese, freshly shredded
- ½ pound cooked sausage (or cooked chicken or pepperoni)
Instructions
Mix and Knead the Dough
If using a stand mixer: In the bowl of a stand mixer fitted with the dough hook, combine the water and active sourdough starter and mix briefly until smooth. Add the flour, salt, and 55 grams (¼ cup) olive oil. Mix on low speed for 1-2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5-7 minutes, until the dough is smooth, elastic, and pulling away slightly from the sides of the bowl. The dough will still be soft and tacky, but should hold together and feel stretchy.If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a wooden spoon or dough scraper until combined. Turn the dough out onto a lightly oiled surface, or knead it in the bowl (preferred, less messy) for 8–10 minutes, using a stretch-and-fold motion, until it is smoother and more elastic.The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.- Bulk Ferment: Cover the bowl with a damp towel or plastic and let the dough rest at room temperature for about 6 hours, or until noticeably puffy and increased in volume. The dough should look airy and bubbly.
- Prepare the Pan: Line a 9x13 pan with parchment paper. Pour 3 tablespoons of the olive oil into a 9×13-inch pan, tilting to coat the bottom evenly.
- Transfer and Stretch the Dough: Gently scrape the dough into the oiled pan. With well-oiled hands, carefully stretch and press the dough toward the corners. If it resists, let it rest 10-15 minutes, then stretch again until it fills the pan.
- Final Proof. Cover loosely and let rest for 45-60 minutes, until puffed and jiggly.
- Make the sauce: Near the end of the final proof, combine the crushed tomatoes, tomato paste, garlic powder, onion powder, dried oregano, dried basil, and sugar in a small saucepan. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Assemble the focaccia pizza: Once the dough has completed its final rise, gently dimple the surface with oiled fingertips. Drizzle evenly with the remaining olive oil and sprinkle with garlic powder. Spoon sauce over the dough, spreading it lightly across the surface.
- Add toppings: Sprinkle evenly with shredded mozzarella and cheddar cheese. Top with cooked sausage or pepperoni.
- Bake: Bake for about 30 minutes, or until the focaccia is golden brown, the cheese is melted and bubbly, and the bottom is fully baked.
- Serve: Let cool slightly before slicing and serving.
Sourdough Focaccia Didn't turn Out Quite Right? Try:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And How to Fix it)
- Why is My Sourdough Starter Not Rising?
- Why is My Sourdough So Sticky? (And How to Fix it!)
- Why is My Sourdough Starter Watery? Causes + Easy Fixes!
Pizza Night Just Got Better
We all need a weekly pizza night (preferably on Friday. It's good for family morale). I cannot encourage you enough to swap your standard pizza recipe with a sourdough focaccia pizza for a special twist on everyone's favorite dinner. It's thick, soft, and crispy in all the right places with no extra effort on your part. Happy baking!
