Introduction

This Sourdough Focaccia Pizza combines the tangy flavor of sourdough with the soft, airy texture of focaccia for a unique pizza experience. Topped with a homemade tomato sauce and a blend of cheeses, it’s perfect for a cozy night in or impressing guests.

A thick slice of pepperoni pizza sits on a small white plate with a dotted edge, held by a woman's hand at the bottom left. The pizza has a golden-brown crust that looks crispy and slightly charred at the edges. The top layer is covered with melted, bubbly cheese with patches of orange sauce visible underneath. Round, dark red pepperoni slices are scattered across the cheese, some edges curled and crispy. In the background, the rest of the pizza, with several slices missing, rests on a wooden board placed on a white marbled surface, with a soft cloth nearby. The scene is warmly lit and close up, showing textures clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 grams sourdough starter (about 1 teaspoon)
45 grams all purpose flour (1/3 cup)
45 grams water (about 3 Tablespoons)
80 grams levain (about 1/3 cup)
320 grams water (about 1 1/3 cup)
400 grams bread flour (12.5%-13% protein, about 3 cups)
12 grams salt (about 2 teaspoons)
2 Tablespoons olive oil
3 cloves garlic, minced (about 1 Tablespoon)
2 teaspoons dried oregano
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar (to taste)
Salt to taste
114 grams mozzarella cheese, shredded (about 4 oz)
114 grams Monterey Jack cheese, shredded (about 4 oz)
114 grams Havarti cheese, shredded or sliced (about 4 oz)
Pepperoni or other desired toppings

Instructions

Step 1: Prepare the levain by mixing 5 grams of sourdough starter with 45 grams each of water and all purpose flour. Cover and let sit overnight at room temperature until bubbly and doubled in size.
Step 2: In a bowl, mix the ripe levain with 320 grams water and 400 grams bread flour until combined. Cover and let sit for 30 minutes (fermentolyse).
Step 3: Add 12 grams salt to the dough. Mix thoroughly with your hands, pinching the dough until the salt is fully incorporated.
Step 4: Transfer the dough to a shallow container with wet hands. Cover and rest for 30 minutes.
Step 5: Perform 4-6 coil folds: wet your hands, gently stretch the dough upwards from the center until it releases, and let it fall back. Repeat this on all sides, then cover and rest for 30 minutes.
Step 6: Repeat coil folds 3 more times, each followed by a 30-minute rest. After the last fold, rest for 1 to 1.5 hours.
Step 7: Once the dough is puffed, domed, and bubbly around the edges, it has completed bulk fermentation. You may refrigerate at this stage for 24–48 hours for cold fermentation, adding extra rise time when ready.
Step 8: Prepare a 12-inch baking pan by coating the bottom with 1/4 to 1/3 cup olive oil. Optionally, line with parchment paper to prevent sticking, then add oil.
Step 9: Transfer the dough to the pan. Gently stretch it from the middle outwards. Cover and rest for 10 minutes, repeat stretching until the dough fills the pan. Let rise for 2–3 hours at 78°F until light, airy, and bubbly.
Step 10: Meanwhile, prepare the sauce. In a saucepan over medium-high heat, sauté 2 tablespoons olive oil, minced garlic, oregano, and red pepper flakes for 30 seconds until fragrant. Add crushed tomatoes, garlic powder, onion powder, sugar, and salt to taste. Simmer for 30 minutes, stirring occasionally. Cool before using.
Step 11: Grate the mozzarella, Monterey Jack, and Havarti cheeses and prepare any additional toppings like pepperoni.
Step 12: Preheat your oven to 450ºF about 15 minutes before the dough is ready to top.
Step 13: Drizzle a little olive oil over the dough. Dimple the surface all over by pressing your fingers into it, creating bubbles.
Step 14: Spread about one-third to one-half of the prepared sauce evenly over the dough. Top with the shredded cheeses and your choice of toppings.
Step 15: Bake in the preheated oven for 30 minutes until bubbly and cooked through. Let rest 5-10 minutes before removing from the pan. Slice and enjoy!

Tips & Variations

Skip the fermentolyse step to save time by mixing salt directly with the dough before folding.
Refrigerate the dough for a slow cold ferment to develop deeper flavor; just allow extra time for it to come to room temperature before baking.
Use parchment paper on your baking pan to prevent sticking if your pan is not non-stick.
Try different cheese combinations or add fresh herbs on top after baking for extra aroma.

Storage

Store leftover focaccia pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a hot oven (about 350ºF) for 5-10 minutes to restore crispness. Avoid microwaving, as it can make the crust soggy.

How to Serve

A round pepperoni pizza sits on a light wooden cutting board placed on a gray and white striped cloth, all set on a white marbled surface. The pizza has a thick, golden brown crust with slightly crispy edges. The top layer is covered with melted, bubbly cheese in shades of golden yellow and light brown, with glossy, dark red pepperoni slices evenly spread across the surface. The cheese shows some areas of slight browning, indicating a well-cooked texture. In the background, two white bowls filled with shredded cheese rest partially out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of sourdough starter?

Yes, but the flavor and texture will differ. Using commercial yeast shortens the fermentation time, but you lose the characteristic tang of sourdough.

How do I know when the dough has finished bulk fermentation?

The dough will become puffed and slightly domed with bubbles around the edges. It should feel airy and have risen noticeably but not doubled completely.