This sourdough focaccia pizza gives you a thick, chewy, olive oil style crust with the tang of sourdough, topped with a zesty homemade tomato sauce, plenty of mozzarella, and crisp pepperoni. It is closer to pan pizza than a thin-crust pie, and it is easy to make for a crowd.
The crust is made from freshly milled hard white wheat and an active sourdough starter. It needs a long rise, but the work is mostly hands-off, and the dough bakes in a single pan with the toppings right on top.
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Why This Sourdough Focaccia Pizza Recipe Works
A wet dough is what gives sourdough focaccia pizza its open, airy crumb. The extra water turns to steam in the hot oven, so the crust puffs up soft in the middle and crisp on the bottom and edges. A generous drizzle of oil in the pan helps the bottom turn golden.
The sauce does a lot of work too. A little tomato paste thickens it, oregano and paprika add depth, and cayenne and red pepper flakes add heat. Simmering it first keeps the focaccia from getting soggy under the toppings.
Ingredients for Sourdough Focaccia Pizza
- 116 grams active sourdough starter
- 330 grams warm water
- 400 grams hard white wheat berries, milled into flour
- 2 tsp salt (12 grams) for the dough
- 2 tbsp olive oil for the sauce
- 4 cloves garlic, minced
- 2 oz tomato paste
- 28 oz crushed tomatoes
- 1/2 tsp red pepper flakes
- 2 1/2 tsp dried oregano
- 1 1/2 tbsp granulated sugar
- 3/4 tsp salt for the sauce
- 1/4 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 2 dashes cayenne pepper
- 14 oz mozzarella cheese, shredded
- 4 oz pepperoni slices
Active sourdough starter. It provides the rise and the tang. Use it at its peak, bubbly and doubled.
Hard white wheat. Freshly milled flour makes a mild, nutty crust. Store-bought whole wheat flour works too, but you may need a little less water.
Crushed tomatoes and tomato paste. The crushed tomatoes give the sauce body, and the paste thickens it so it spreads without running.
Mozzarella and pepperoni. Shredded mozzarella melts evenly, and pepperoni adds salt and spice. Any toppings you like can take its place.
How to Make Sourdough Focaccia Pizza
1. Mill and mix. Mill the hard white wheat berries into flour. In a large bowl, combine the starter, warm water, and flour, then stir until no dry flour remains.
2. Add the salt. Sprinkle in the salt and work it into the dough with wet hands, folding the dough over itself until it feels smooth. The dough will be sticky, and that is correct.
3. Let it rise. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 4 to 6 hours, until doubled.
4. Make the sauce. Heat the olive oil in a saucepan over medium heat and cook the garlic for 1 to 2 minutes. Stir in the tomato paste and crushed tomatoes, then add the red pepper flakes, oregano, sugar, salt, pepper, chili powder, paprika, and cayenne. Simmer for 15 to 20 minutes.
5. Shape the focaccia. Preheat the oven to 450 degrees F. Gently press the dough into a well-oiled 9×13 inch baking pan, dimpling it with oiled fingertips and letting it relax if it springs back.
6. Top the pizza. Spread about 1 1/2 cups of the sauce over the dough, leaving a small border. Scatter the mozzarella over the sauce and arrange the pepperoni on top.
7. Bake. Bake for 20 to 25 minutes, until the edges are golden and the cheese is bubbly. Let it rest for 5 minutes before slicing.
How to Serve Sourdough Focaccia Pizza
Serve sourdough focaccia pizza in big squares with a crisp green salad, or set out extra warm sauce for dipping. It is great for game day, because you can bake it ahead and cut it into small pieces.
If you love homemade pizza flavors, you may also like artisan pizza dough, loaded pizza spaghetti bake, cheesy pizza tortellini, and juicy pizza burgers.
How to Store and Reheat Sourdough Focaccia Pizza
Wrap leftover pizza tightly in plastic wrap or foil and refrigerate it for up to 3 days. Reheat slices in the oven so the bottom crisps up again.
You can also freeze cooled slices for a short time. Reheat them from frozen in the oven until hot all the way through.
Tips and Variations for Sourdough Focaccia Pizza
Use oiled hands. Wet dough sticks to everything. A little oil on your hands and the pan makes shaping easy.
Do not skip the dimples. Pressing your fingertips into the dough creates little pockets that hold oil and sauce.
Do not overload the sauce. About 1 1/2 cups is plenty for the pan. Save the rest for dipping or another pizza.
Shred your own cheese. Block mozzarella melts smoother than pre-shredded cheese.
Keep the oven hot. A hot oven gives the crust lift and a crisp bottom.
Handle leftovers safely. Chill leftovers within 2 hours, and Wisconsin Extension offers general leftover food safety guidance.
Adjust the spice. Cut the cayenne for a mild sauce or add extra red pepper flakes for more heat.
Try a variation. Swap the pepperoni for cooked sausage, sliced mushrooms, olives, or peppers, and finish with fresh basil.
Frequently Asked Questions About Sourdough Focaccia Pizza
What makes sourdough focaccia pizza different from regular pizza?
The crust is thick, soft, and chewy like focaccia, and it bakes in a pan. Regular pizza crust is usually thinner and baked on a stone or sheet.
Can I make sourdough focaccia pizza with store-bought flour?
Yes. Use whole wheat flour in the same weight, and add the water a little at a time because absorption varies.
Why is my sourdough focaccia pizza dough so sticky?
This is a high hydration dough, so it should be sticky. Use wet or oiled hands instead of adding lots of flour.
Can I make the dough ahead?
Yes. After the first rise you can refrigerate the dough overnight, then let it warm up and press it into the pan.
Can I use another sauce?
Yes. Jarred pizza sauce works, or use the leftover sauce from this recipe.
Sourdough Focaccia Pizza with Freshly Milled Flour
Equipment
- Grain mill
- Large mixing bowl
- Saucepan
- 9×13-inch baking pan
Ingredients
Main Ingredients
- 116 grams active sourdough starter make sure it is active
- 330 grams warm water
- 400 grams hard white wheat berries milled into flour
- 2 tsp salt for the dough (12 grams)
- 2 tbsp olive oil for the sauce
- 4 cloves garlic minced
- 2 oz tomato paste
- 28 oz crushed tomatoes
- ½ tsp red pepper flakes
- 2 ½ tsp dried oregano
- 1 ½ tbsp granulated sugar
- ¾ tsp salt for the sauce
- ¼ tsp black pepper
- ½ tsp chili powder
- ½ tsp paprika
- 2 dashes cayenne pepper
- 14 oz mozzarella cheese shredded
- 4 oz pepperoni slices or other toppings
Instructions
Cooking
- Make the dough. Mill the wheat, then mix the starter, 330 grams of water, flour, and salt into a wet, sticky dough.
- Rise. Cover in a greased bowl and let it double, 4 to 6 hours.
- Simmer the sauce. Soften the garlic in the olive oil for 1 to 2 minutes, stir in the tomato paste, tomatoes, and seasonings, and simmer 15 to 20 minutes.
- Shape. Preheat the oven to 450 degrees F. Press the dough into a greased 9×13 inch pan, dimpling it with oiled fingers.
- Top. Spread about 1 1/2 cups of sauce over the dough and add the mozzarella and pepperoni.
- Bake. Bake 20 to 25 minutes until the edges are golden and the cheese bubbles. Rest 5 minutes before slicing.
