Craving pizza night with a twist and hate wasting sourdough discard? This Sourdough Discard Focaccia Pizza marries an airy, golden focaccia base with tangy marinara, bubbling cheese, and your favorite toppings. It’s an easy, joyful way to give your discard new life and treat the whole family to a homemade pizza that feels gourmet and cozy at once. Gather your ingredients, roll up your sleeves, and get ready for a recipe that’s as fun to make as it is delicious!
Key Ingredients
Every great focaccia pizza starts with the right components. Here’s what you’ll need to create this chewy, flavorful crust and load it with your favorite toppings.
- 1 cup sourdough discard: Ferments the dough with tangy depth while reducing waste.
- 1 1/2 cups warm water (approximately 110°F): Activates the yeast and ensures proper hydration for a soft, airy crumb.
- 2 tablespoons olive oil, plus more for drizzling: Adds richness and helps create a golden, crisp crust.
- 4 cups all-purpose flour: Forms the structure of the dough for that perfect chewy bite.
- 1 tablespoon salt: Balances flavor and strengthens gluten development.
- 2 teaspoons instant yeast: Provides extra lift and guarantees a reliable rise.
- 1 teaspoon sugar: Feeds the yeast for better fermentation and lightness.
- Toppings of your choice (e.g., marinara sauce, cheese, pepperoni, vegetables, herbs): Personalizes each pizza with layers of flavor.
- Sea salt and freshly cracked pepper for garnish: Finishes the pizza with a burst of seasoning.
- Optional: Balsamic glaze for drizzling: Adds a sweet-savory finishing touch.
How To Make Sourdough Discard Focaccia Pizza
Mastering this focaccia pizza is easier than you think: from mixing your tangy sourdough discard with warm water to creating those signature dimples, each step builds flavor and texture. You’ll combine, knead, proof, shape, top, and bake your way to a golden, crispy edge and a pillowy interior. Follow along for detailed guidance on every move, and soon you’ll have a versatile base ready for endless topping adventures.
1. In a large mixing bowl, add the sourdough discard and warm water, then stir vigorously until the discard fully dissolves and you have a smooth, milky liquid.
2. Pour in 2 tablespoons of olive oil and stir gently to incorporate the fat, which will enrich the dough and help crisp the crust.
3. In a separate bowl, whisk together the all-purpose flour, salt, instant yeast, and sugar until evenly distributed.
4. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a rough, shaggy dough forms.
5. Transfer the dough to a well-floured surface and knead for 5 to 7 minutes, pressing and folding until the dough is smooth, elastic, and no longer sticky.
6. Lightly oil a large bowl, place the kneaded dough inside, and turn it around to coat all sides with oil. Cover with a damp cloth or plastic wrap.
7. Let the dough rise in a warm spot for 1 to 2 hours, or until it has doubled in size.
8. Preheat your oven to 450°F (232°C) so it’s blazing hot when you’re ready to bake.
9. Grease a baking sheet or line a pan with parchment, then brush with olive oil to prevent sticking.
10. Punch down the risen dough, transfer it to the prepared pan, and use your fingertips to stretch and spread it out to the edges.
11. Cover the dough again and let it rest for 20 minutes to relax the gluten and allow a slight second rise.
12. After resting, press dimples all over the dough with your fingers, creating little wells to hold olive oil and toppings.
13. Drizzle a bit more olive oil over the surface, making sure it pools in the dimples, then sprinkle with sea salt and freshly cracked pepper.
14. Spread on marinara sauce, then layer with cheese, pepperoni, vegetables, and herbs as desired.
15. Place the pan in the oven and bake for 20–25 minutes, or until the edges are golden brown and the cheese is bubbling.
16. Remove from the oven and let it cool for a few minutes before slicing. Drizzle with balsamic glaze if you like a sweet-savory kick.
17. Serve warm and enjoy every cheesy, crispy bite of your homemade Sourdough Discard Focaccia Pizza!
Serving Suggestions
Once your focaccia pizza emerges from the oven with golden edges and bubbling cheese, it’s time to serve! This versatile dish pairs beautifully with fresh salads, bold wines, or a simple dipping oil. Whether it’s appetizer slices for a party or a full dinner spread, presentation and pairing elevate each bite. Here are four ideas to make your slices shine at the table.
- Salad pairing: Serve alongside a vibrant arugula or mixed greens salad tossed in lemon vinaigrette to balance the richness.
- Dipping oil: Offer an herb-infused olive oil with garlic, chili flakes, and chopped parsley for extra flavor.
- Wine selection: Pair with a light-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc to complement the tangy crust.
- Sharing platter: Arrange slices on a rustic wooden board, garnished with fresh basil and cherry tomatoes for a casual, crowd-pleasing spread.
Tips For Perfect Sourdough Discard Focaccia Pizza
Nailing this focaccia pizza is all about embracing flexibility and flavor. Don’t stress if your dough feels slightly sticky or your dimples aren’t perfect—practice makes progress, and every bake teaches you something new. Use these friendly tips to customize the recipe, boost flavor, and make the most of your sourdough discard.
- This recipe is a great way to use up sourdough discard without wasting it.
- You can customize the toppings based on your personal preferences or what you have on hand.
- Experiment with different herbs and spices in the dough for added flavor.
- Leftovers can be stored in the refrigerator and reheated for a tasty snack or meal.
How To Store It
After savoring those fresh slices, you’ll want to keep any leftovers just as delicious. Proper storage maintains that crisp edge and chewy crumb so you can enjoy your focaccia pizza again and again.
- Refrigerator: Let the pizza cool completely, then place slices in an airtight container or wrap tightly in plastic wrap; store for up to 3 days.
- Reheating: Warm slices in a 375°F (190°C) oven or toaster oven for 8–10 minutes to restore crispness.
- Freezing baked slices: Wrap individual slices in foil or freezer bags, freeze for up to 2 months, and reheat at 350°F (177°C) for 10–12 minutes.
- Freezing dough: After the first rise, punch down and shape the dough flat, wrap tightly in plastic, and freeze for up to 2 months; thaw overnight in the fridge before shaping and baking.
Frequently Asked Questions
Here are some quick answers to help you smooth out any pizza-making bumps:
- Q: How long does it take to prepare and bake the Sourdough Discard Focaccia Pizza?
A: From start to finish, you’ll need about 2½ to 3 hours. This includes 10–15 minutes mixing and kneading, 1 to 2 hours for the initial rise, 20 minutes of resting after shaping, and 20–25 minutes of baking time.
- Q: Can I substitute active sourdough starter for the discard?
A: Yes, you can use active starter, but reduce the added water slightly because active starter is more hydrated. Replace 1 cup of discard with ¾ cup starter and use about 1¼ cups of warm water to achieve a similar dough consistency.
- Q: My dough feels too sticky when kneading. How can I fix that?
A: Sprinkle a little more flour onto your work surface and dough as you knead, a tablespoon at a time, until it becomes smooth and elastic without sticking excessively. Avoid adding too much flour at once to keep the focaccia light and airy.
- Q: What’s the best way to get those signature dimples and a crisp crust?
A: After the second rest, use your fingertips to press evenly spaced dimples across the dough. Drizzle olive oil into each dimple and around the surface before baking. The oil pools in the indentations and crisps the edges, giving you a golden, crunchy crust.
- Q: How should I store and reheat any leftovers?
A: Store cooled pizza in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or toaster oven for about 8–10 minutes to restore crispness. You can also gently warm slices in a skillet over medium heat.
- Q: Can I freeze the focaccia pizza dough or baked slices?
A: Yes. For dough, perform the first rise, then punch it down, shape it flat, wrap tightly in plastic, and freeze for up to 2 months. Thaw in the refrigerator overnight before proceeding. For baked slices, wrap individual portions in foil, freeze, and reheat directly in a 350°F (177°C) oven for 10–12 minutes.
- Q: What variations can I try with this recipe?
A: You can mix fresh or dried herbs (rosemary, thyme, oregano) into the dough for extra aroma. Swap marinara for pesto or olive tapenade, experiment with cheeses like goat cheese or fontina, and top with seasonal vegetables. A drizzle of honey or balsamic glaze adds a sweet-savory contrast.
What Makes This Special
This recipe turns humble sourdough discard into a show-stopping focaccia pizza that’s as fun to make as it is to eat. The natural fermentation gives the crust a tangy depth while the dimpled golden edges deliver the perfect crunch. With endless topping possibilities and zero waste built right in, you’ll want to print this out, stick it on the fridge, and bake it again and again. Got questions, topping triumphs, or epic pizza fails? Drop a comment below—I’d love to hear how your focaccia pizza adventure goes!
Sourdough Discard Focaccia Pizza
Description
A crisp-edged focaccia base, airy and golden, topped with tangy marinara, melted cheese, and your favorite toppings. The dough, enriched with sourdough discard, delivers a rich flavor and chewy texture that’s irresistible.
Ingredients
Instructions
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In a large mixing bowl, combine the sourdough discard and the warm water. Mix well until the sourdough is fully dissolved in the water.
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Add 2 tablespoons of olive oil to the mixture and stir gently to combine.
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In another bowl, whisk together the flour, salt, instant yeast, and sugar.
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Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a messy dough forms.
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Once the dough has come together, transfer it to a well-floured surface and knead for about 5 to 7 minutes until the dough becomes smooth and elastic.
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Lightly oil a large bowl and place the kneaded dough inside, turning it around to coat it in oil. Cover the bowl with a damp cloth or plastic wrap.
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Allow the dough to rise in a warm place for about 1 to 2 hours, or until doubled in size.
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After the dough has risen, preheat your oven to 450°F (232°C).
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Lightly grease a baking sheet or parchment-lined pan with olive oil.
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Gently punch down the risen dough and transfer it to the prepared baking sheet. Use your fingers to stretch and spread the dough to fit the pan.
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Cover the dough again and let it rest for 20 minutes to relax and rise slightly.
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After resting, use your fingers to create dimples all over the surface of the dough.
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Drizzle a little olive oil over the dough, making sure the dimples are well-coated. Sprinkle with sea salt and freshly cracked pepper.
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Now, add your desired toppings, starting with marinara sauce, followed by cheese and other toppings like pepperoni, veggies, and herbs.
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Bake in the preheated oven for about 20 to 25 minutes, or until the edges are golden and the cheese is bubbling.
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Once done, remove from the oven and let it cool for a few minutes before slicing. Drizzle with balsamic glaze if desired.
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Serve warm and enjoy your delicious Sourdough Discard Focaccia Pizza!
Note
- This recipe is a great way to use up sourdough discard without wasting it.
- You can customize the toppings based on your personal preferences or what you have on hand.
- Experiment with different herbs and spices in the dough for added flavor.
- Leftovers can be stored in the refrigerator and reheated for a tasty snack or meal.
