Sourdough Focaccia Pizza Recipe

This sourdough focaccia pizza combines the soft, airy texture of homemade focaccia with pizza sauce, melted mozzarella, and pepperoni. It starts with the same dependable sourdough discard base I use for my Simple Sourdough Discard Focaccia Bread Recipe, then turns it into an easy pizza-style focaccia that works well for dinner, lunch, or serving to a crowd.

The dough uses sourdough discard along with active dry yeast, so you get the flavor of sourdough without waiting for a long overnight rise. If you are new to using discard, my What Is Sourdough Discard? post explains what it is and how to use it.

I like keeping recipes like this simple. The dough is soft and forgiving, and once it has risen, all you need to do is add the sauce, mozzarella, and pepperoni before baking. You can keep the toppings basic or change them depending on what you have on hand. If you like trying different focaccia flavors, I have two sweeter options. My Lemon Blueberry Sourdough Focaccia is bright and fruity with fresh blueberries, lemon zest, and a simple lemon glaze. My Sourdough Discard Cinnamon Roll Focaccia is richer and more dessert-like, with buttery cinnamon sugar and a vanilla glaze.

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Quick Look

Prep: 25 minutes
Rise: About 2 ½ to 3 ½ hours
Bake: 25 to 30 minutes
Total: About 4 hours
Servings: 12
Texture: Soft and airy inside with crisp edges and melted cheese on top
Best Served: Warm, while the mozzarella is still melted

Why You’ll Love This Sourdough Focaccia Pizza

This recipe uses sourdough discard without requiring an overnight ferment.

The focaccia base stays soft and airy while the bottom and edges bake up crisp.

It works well for a family dinner or can be cut into smaller pieces for gatherings.

The toppings can easily be changed without changing the focaccia dough.

If you enjoy changing up the same basic dough, you may also like my Sourdough Discard Cinnamon Roll Focaccia or Jalapeño Cheddar Sourdough Focaccia.

Equipment

Large mixing bowl

Wooden spoon or Danish dough whisk

Kitchen scale

Measuring cups and spoons

9x13-inch baking pan

Plastic wrap or clean kitchen towel

Rubber spatula or spoon

Ingredients

Sourdough Focaccia Dough

1 ⅔ cups warm water, 400 grams

2 ¼ teaspoons active dry yeast

½ teaspoon granulated sugar

½ cup sourdough discard, unfed, 100 grams

3 ½ cups all-purpose flour, 500 grams

1 ¾ teaspoons salt, 10 grams

6 tablespoons olive oil divided, 80 grams

Pizza Toppings

Fresh basil, optional, for serving

½ to ¾ cup pizza sauce

2 cups freshly shredded low-moisture mozzarella cheese, about 225 grams

20 to 30 pepperoni slices

¼ cup freshly grated Parmesan cheese, optional

1 teaspoon Italian seasoning, optional

Crushed red pepper flakes, optional

How to Make Sourdough Focaccia Pizza

Add the warm water, active dry yeast, and sugar to a large mixing bowl. Stir gently and let it sit for 5 to 10 minutes, or until the yeast begins to look foamy.

Add the sourdough discard and stir until mostly combined.

Add the flour, salt, about 4 tablespoons of the olive oi.

Mix until all of the flour is hydrated and a sticky, shaggy dough forms.

Cover the bowl and let the dough rest for 30 minutes.

With damp hands, stretch one side of the dough upward and fold it toward the center. Rotate the bowl and repeat on all four sides.

Cover and rest for another 30 minutes.

Then, perform another set of stretch-and-folds.

Cover the dough and let it rise in a warm place for about 1 to 1 ½ hours, or until noticeably puffy and increased in volume.

Pour the remaining olive oil into a 9x13-inch baking pan and spread it across the bottom and sides.

Transfer the dough to the prepared pan.

Gently stretch the dough toward the corners. If it springs back, let it rest for about 10 minutes before stretching again.

Cover the pan and let the dough rise for 45 to 60 minutes, or until very puffy and bubbly.

Preheat the oven to 425°F.

Use your fingertips to press deep dimples across the surface of the dough.

Spread the pizza sauce over the dough, leaving some of the surface exposed around the edges.

Sprinkle the mozzarella evenly over the sauce.

Arrange the pepperoni over the cheese.

Add Parmesan, Italian seasoning, or red pepper flakes if using.

Bake for 25 to 30 minutes, or until the focaccia is golden around the edges, the cheese is melted and browned in spots, and the bottom is crisp.

Let the focaccia pizza cool in the pan for about 10 minutes before slicing.

Top with fresh basil if desired and serve warm.

How Much Pizza Sauce Should I Use?

Start with about ¾ cup of pizza sauce.

You want enough to give the focaccia good pizza flavor without covering it with a heavy layer of sauce.

If you prefer a saucier pizza, increase it toward 1 cup.

Too much sauce can make the top of the focaccia wetter and may keep the center from baking as evenly.

Tips for the Best Focaccia Pizza

Use freshly shredded mozzarella rather than pre-shredded cheese when possible. It melts more smoothly.

Do not overload the focaccia with sauce or toppings.

Let the dough become visibly puffy before topping and baking.

Dimple the dough deeply before adding the sauce and cheese.

Use enough olive oil in the pan to coat the bottom well. This helps give the focaccia its crisp bottom and edges.

Let the finished focaccia rest for about 10 minutes before cutting so the cheese and crumb have time to settle.

Can I Make This With Active Sourdough Starter?

Yes. Active sourdough starter can be used in place of the sourdough discard.

Because this recipe still uses active dry yeast for the main rise, you do not need to change the rest of the recipe.

A very active starter may cause the dough to rise a little faster, so watch the dough rather than relying only on the clock.

Can I Make Sourdough Focaccia Pizza Overnight?

Yes.

After mixing the dough and completing the stretch-and-folds, cover the bowl and place it in the refrigerator overnight.

The next day, remove the dough from the refrigerator and allow it time to warm slightly.

Transfer it to the oiled pan, stretch it toward the corners, and allow it to rise until very puffy before adding the toppings.

Because the dough has been chilled, the final rise will usually take longer than the same-day version.

How to Store Sourdough Focaccia Pizza

Allow the focaccia pizza to cool completely before storing.

Place leftovers in an airtight container and refrigerate.

To reheat, place individual pieces in a toaster oven, air fryer, or regular oven until warmed through and the edges are crisp again.

I prefer reheating it in the oven rather than the microwave because it keeps the crust from becoming soft.

Frequently Asked Questions About Sourdough Focaccia Pizza