Sourdough Focaccia Pizza
Sourdough focaccia pizza is a thick, fluffy pan pizza made with naturally leavened focaccia dough and baked with sauce, cheese, and toppings all at once. This easy recipe uses the same dough as classic sourdough focaccia bread and delivers a golden, olive-oil–rich crust with a soft interior and bubbly, cheesy top.
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.