The first time I made sourdough focaccia pizza, it was a quiet Saturday morning. My kids were still asleep, and the house smelled like last night’s sourdough starter feeding. I remember thinking, “This is the moment food becomes peace.” As I stretched the bubbly, tangy dough into a well-oiled pan, I felt a calm joy rising with every gentle dimple pressed by my fingertips. There’s something beautiful about combining the rustic soul of sourdough with the cheesy comfort of focaccia pizza. Today, I’ll walk you through this simple, nourishing recipe to bring your family that same comfort and clarity. This sourdough focaccia pizza recipe isn’t just about feeding hunger; it’s about creating moments of love at the table.
Table of Contents
How to Make Sourdough Focaccia Pizza (Easy Recipe)
- Total Time: 22 hours
- Yield: 12 slices
Description
Detroit-style sourdough focaccia pizza baked in olive oil, topped with rich homemade tomato sauce, melted mozzarella, Monterey Jack, Havarti cheeses, and pepperoni for a bubbly, golden, crispy pizza everyone will love.
Ingredients
Levain (1:10:10, overnight at 78-80ºF)
5 grams sourdough starter, about 1 teaspoon
45 grams all purpose flour, 1/3 cup
45 grams water, about 3 Tablespoons
Focaccia Pizza Dough
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
Pizza Sauce
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
Pizza Toppings
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 toppings
Instructions
1. Mix levain ingredients and let sit overnight until bubbly and doubled.
2. In a bowl, combine ripe levain, water, and bread flour. Cover and rest 30 minutes.
3. Add salt and pinch into dough until incorporated.
4. Transfer dough to shallow container. Rest 30 minutes.
5. Perform coil fold #1 (4-6 folds). Cover and rest 30 minutes.
6. Perform coil fold #2 (4-6 folds). Cover and rest 30 minutes.
7. Perform coil fold #3 (4-6 folds). Cover and rest 30 minutes.
8. Perform coil fold #4 (4-6 folds). Cover and rest 1-1.5 hours until dough is puffy with bubbles.
9. Optional: Refrigerate dough for 24-48 hours for deeper flavor.
10. Prepare 12-inch pan with 1/4-1/3 cup olive oil. Place dough in pan and gently stretch towards edges.
11. Cover, let rest 10 minutes, then stretch again. Repeat until dough fills pan. Proof 2-3 hours until bubbly.
12. Prepare sauce by heating olive oil with garlic, oregano, pepper flakes. Add crushed tomatoes, garlic powder, onion powder, sugar, and salt. Simmer 30 minutes until thick.
13. Preheat oven to 450ºF.
14. Drizzle olive oil over dough, dimple surface with fingertips.
15. Spread 1/3-1/2 of sauce over dough. Top with cheeses and pepperoni.
16. Bake for 30 minutes until golden, bubbly, and edges are crisp.
17. Let rest 5-10 minutes before slicing and serving.
Notes
For chewier crust, bake dough 5 minutes before adding toppings, then bake remaining 25 minutes.
Substitute levain with 80 grams active 100% hydration sourdough starter if needed.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pizza
- Method: Bake
- Cuisine: Italian-American
Discovering Sourdough Focaccia Pizza
Why sourdough focaccia pizza is a game-changer
If you’ve ever wondered whether focaccia dough is good for pizza, let me tell you, it’s a revelation. Using focaccia dough for pizza gives you the best of both worlds:
- A soft, light inside that absorbs flavors wonderfully
- A golden, crispy crust from baking in a generously oiled pan
The sourdough’s tangy richness elevates this focaccia pizza above the typical pan pizza. Unlike typical yeast-based doughs, sourdough ferments slowly, unlocking nutrients and giving a light chew. Many readers ask, “Is sourdough good for focaccia?” Absolutely. Its natural fermentation not only enriches the flavor but also creates an irresistibly tender crumb with a bubbly crust.
My favorite way to serve sourdough focaccia pizza is fresh out of the oven, topped with a generous layer of tomato sauce, a blend of mozzarella, Monterey Jack, and Havarti cheeses, and your family’s favorite toppings. It’s ideal for quick lunches, lazy Sunday dinners, or gatherings when you want to wow without stress.
What makes this sourdough focaccia pizza unique
Here’s why this sourdough focaccia pizza recipe stands out:
- Uses a levain method for a mild, complex tang
- Bakes in a 12-inch pan for easy shaping and cleaning
- Includes four reinforcing coil folds to create a dough that is both robust and light.
- Includes a homemade tomato sauce with garlic, oregano, and crushed tomatoes simmered until rich
Unlike traditional focaccia, this dough proofs in olive oil, creating crispy golden edges that mimic Detroit-style pizza without the fuss of specialty pans. Plus, it’s highly forgiving. Even if your levain ferments slightly longer, it will still produce a light, flavorful crust. Many home bakers ask, “How long can sourdough focaccia dough sit out?”The appeal of this recipe lies in its adaptability.. It bulk ferments for hours, rests overnight if desired, and can cold ferment for deeper flavor development.
In the next part, I’ll guide you step by step through making the levain and dough so you can build this beautiful sourdough focaccia pizza from scratch with confidence and care.
Preparing the Sourdough Focaccia Pizza Dough
Creating the levain for sourdough focaccia pizza
This step is where your sourdough focaccia pizza begins its journey to fluffy, golden perfection. The levain builds the tang and structure of your focaccia pizza crust.
Here’s how to prepare the levain:
- Mix 5 grams of mature sourdough starter with 45 grams of water and 45 grams of all-purpose flour.
- Cover and allow it to rest overnight at room temperature (78–80°F) until it becomes bubbly and doubles in size.
I usually do this at night before bed. There’s something peaceful about waking up to a levain that’s alive and ready, a small silent victory before the day begins. Many ask, “Is sourdough good for focaccia?” Using levain ensures a mild, balanced sourness without overpowering the pizza’s rich, cheesy toppings.
Mixing and coil folding the dough
Once your levain is ready, it’s time to build your focaccia pizza dough:
- In a bowl, combine 80 grams of levain with 320 grams of water and 400 grams of bread flour, mixing until well combined. Cover and rest for 30 minutes. This rest, called fermentolyse, hydrates the flour, improving gluten development.
- After 30 minutes, sprinkle in 12 grams salt and pinch it into the dough until evenly incorporated.
Now begins my favorite part: coil folds. They strengthen the dough without kneading, preserving its airiness. If you’re wondering how long sourdough focaccia dough can sit out, this process will take several hours, allowing it to ferment and rise beautifully.
Here’s a clear table summarizing the coil fold process for your kitchen counter:
| Fold Number | Instructions |
|---|---|
| Coil Fold #1 | After resting dough for 30 mins, wet hands, lift dough from center, let it fold under itself. Repeat 4–6 times. Cover and rest 30 mins. |
| Coil Fold #2 | Repeat as above. Dough will feel stronger. Cover and rest 30 mins. |
| Coil Fold #3 | Repeat 4–6 times. Dough gains structure. Cover and rest 30 mins. |
| Coil Fold #4 | Final set of folds. Dough should be puffy and bubbly. Let it rest for 1 to 1.5 hours before proceeding to shape. |
At the end of bulk fermentation, your dough should look puffed with scattered bubbles at the edges, a sure sign it’s ready for the next phase. You can refrigerate it for up to 48 hours at this stage for deeper sourdough flavor if needed.
In Part 3, I’ll guide you through shaping, topping, and baking your sourdough focaccia pizza so you can enjoy a crust that’s airy inside, crispy outside, and topped with your family’s favorite flavors.
Shaping and Baking Your Sourdough Focaccia Pizza
Early Saturday evenings in my kitchen always hold a quiet kind of joy. Last week, as the sun set golden outside, I shaped this sourdough focaccia pizza with my youngest watching eagerly. She pressed her tiny fingers into the dough, eyes wide as bubbles popped under the surface. That moment reminded me why we make bread from scratch. It’s not just to fill bellies but to fill hearts with peace, laughter, and that comforting smell of baking dough. Now, let’s shape and bake your sourdough focaccia pizza so your home is filled with warmth and the promise of a nourishing meal tonight.
Shaping your sourdough focaccia pizza dough
Here’s how to prepare your dough for baking:
- Drizzle 1/4 to 1/3 cup olive oil into a 12-inch baking pan and tilt to coat every corner.
- Carefully lift your sourdough focaccia pizza dough into the pan, trying not to deflate the bubbles.
- Carefully extend it from the middle outwards to the sides.If it resists, cover and let it rest 10 minutes before stretching again.
- Repeat resting and stretching until the dough reaches all edges of the pan.
- Cover and let it proof for 2–3 hours at 78°F until the surface looks airy, with visible bubbles showing it’s ready for baking.
This simple shaping process keeps your focaccia pizza crust light, fluffy, and strong enough to hold toppings beautifully.
Baking your sourdough focaccia pizza
Now it’s time for your kitchen to smell like comfort:
- Set your oven to 450°F and allow it to preheat for approximately 15 minutes before you start baking.
- Lightly drizzle olive oil over the proofed dough.
- Use your fingertips to dimple the surface deeply without tearing it, creating pockets to hold the sauce and cheese.
- Spoon 1/3 to 1/2 of your homemade pizza sauce over the dough, spreading gently to avoid deflating it.
- Sprinkle an even layer of mozzarella, Monterey Jack, and Havarti cheeses. Add extra toppings like pepperoni, basil, or mushrooms if desired.
- Cook for 30 minutes, until the cheese is melted and bubbling, and the crust edges turn golden brown and crispy.
- Remove from the oven and let it rest in the pan for 5–10 minutes before slicing so the crumb sets perfectly.
Your sourdough focaccia pizza is now ready to share with loved ones, bringing tangy sourdough flavor and melted cheesy goodness to your table with ease.
Final Thoughts on Sourdough Focaccia Pizza
Every time I bake this sourdough focaccia pizza, I’m reminded that food is more than fuel. It’s a way to create moments of love and peace at the table. From the tangy dough rising softly in the pan to the golden cheesy crust fresh out of the oven, this recipe is comfort made simple. Whether you’re feeding family on a busy weeknight or gathering friends for a warm, nourishing meal, this sourdough focaccia pizza brings joy without stress.
FAQs About Sourdough Focaccia Pizza
Is focaccia dough good for pizza?
Yes, focaccia dough makes an incredible pizza base. Its high hydration and gentle fermentation create a light, airy interior with a crisp golden crust. Using focaccia dough for pizza gives you a fluffy yet sturdy base that absorbs sauce beautifully without becoming soggy.
Is sourdough good for focaccia?
Absolutely. Sourdough brings natural fermentation benefits to focaccia, adding a mild tang and enhancing its texture. The long, slow fermentation makes focaccia more flavorful and easier to digest, while creating an airy crumb perfect for pizza.
How long can sourdough focaccia dough sit out?
At room temperature (around 78°F), sourdough focaccia pizza dough can sit out for up to 4–5 hours during bulk fermentation, depending on the strength of your starter and the ambient temperature. If you need to delay baking, refrigerate it after bulk fermentation for up to 48 hours to develop deeper flavor.
How do you know when sourdough focaccia is done?
our focaccia pizza is done when:
The crust edges are golden brown and crisp
The cheese is melted, bubbling, and slightly browned
The center feels firm when gently pressed
Always let it rest for 5–10 minutes before slicing to keep the crumb light and airy.
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If you’re interested in more homemade pizza ideas, check out my sourdough pizza crust recipe for a classic thin and crispy sourdough base that pairs beautifully with your favorite toppings.
