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Close-up of sourdough focaccia pizza with a thick, airy crust, melted mozzarella, golden edges, and pepperoni.

Sourdough Focaccia Pizza Recipe

This sourdough focaccia pizza is made with an easy sourdough discard dough topped with pizza sauce, mozzarella, pepperoni, and Parmesan for a soft, airy pizza with crisp edges.
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Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 4 hours
Servings: 12
Author: Stephanie

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

Instructions

  • Add the warm water, active dry yeast, and sugar to a large mixing bowl. Stir gently and let 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, 4 tablespoons of the olive oil, and rosemary. Mix until a sticky, shaggy dough forms.
  • Cover and rest for 30 minutes.
  • Perform a set of stretch-and-folds around the dough.
  • Cover and rest for another 30 minutes.
  • Perform another set of stretch-and-folds.
  • Cover and allow the dough to rise for about 1 to 1 ½ hours, or until noticeably puffy.
  • Spread the remaining olive oil over the bottom and sides of a 9x13-inch baking pan.
  • Transfer the dough to the pan and gently stretch it toward the corners.
  • Cover and let rise for 45 to 60 minutes, or until very puffy and bubbly.
  • Preheat the oven to 425°F.
  • Dimple the dough deeply with your fingertips.
  • Spread ¾ to 1 cup of pizza sauce over the dough.
  • Top with mozzarella, pepperoni, Parmesan, and optional seasonings.
  • Bake for 25 to 30 minutes, or until deeply golden around the edges and the cheese is melted and browned in spots.
  • Cool for about 10 minutes before slicing.
  • Top with fresh basil if desired and serve warm.

Notes

Start with ¾ cup pizza sauce and add more only if needed.
Use low-moisture mozzarella for the easiest melting and best texture.
If using fresh mozzarella, blot it thoroughly before adding it.
Do not overload the focaccia with wet toppings.
For a crisp bottom, make sure the pan is well coated with olive oil.
The focaccia is ready to bake when the dough is visibly puffy and bubbly, not simply when the timer ends.
Active sourdough starter can be used in place of discard, but the recipe still relies on yeast for the main rise.