I made a Focaccia Bread Pizza Recipe using sourdough starter discard that combines focaccia structure with pan-style edges, requires no yeast, and can be prepared the same day or after an overnight rest.

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I love a pizza that surprises you, and this Sourdough Focaccia Pizza does just that. I used active sourdough starter discard and a slick of extra virgin olive oil to get tang and crisp edges, and honestly it’s more forgiving than it looks.

After messing with a few Sourdough Discard Focaccia Recipes I finally landed on a version that actually feels right, like a Sourdough Pizza Foccacia Recipe someone tested on a weeknight. It’s crunchy at the edges, pillowy inside, and that bright sour note makes you wanna eat it straight from the pan before you even get a slice on a plate.

Ingredients

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Main carb for structure and chew, adds calories and some B vitamins.
It’s tangy, gives mild sour flavor and natural acids, some probiotics remain.
Adds rich fat and flavor, heart healthy monounsaturated fats keeps crumb moist.
Gives creamy melt and protein, adds calcium but can be high in sodium.
Bright tomato tang, vitamin C and fiber, adds moisture and slight acidity.
Herby aromatic punch, tiny antioxidants, boosts flavor so you need less salt.
Crunchy mineral hit intensifies flavors, adds sodium so use sparingly or taste.
Spicy cured meat, lots of fat and sodium, packs a big savory punch.

Ingredient Quantities

300 g (about 2 1/2 cups) all purpose flour

200 g (about 1 cup) active sourdough starter discard, unfed

220 g (about 1 cup) lukewarm water

10 g (about 1 3 4 tsp) fine sea salt

1 tsp granulated sugar or honey optional

15 g (1 tbsp) extra virgin olive oil for the dough

2 to 3 tbsp extra virgin olive oil for the pan and drizzling

1 to 2 tbsp cornmeal or fine semolina for pan dusting

1 cup (about 240 g) pizza sauce or crushed tomatoes

2 to 3 cups (about 200 to 300 g) shredded mozzarella or pizza cheese blend

2 tbsp freshly grated Parmesan or Pecorino

1 tbsp chopped fresh rosemary or 1 tsp dried rosemary

1 to 2 tsp flaky sea salt for finishing

Freshly ground black pepper to taste

Optional toppings: 20 to 30 slices pepperoni or 1 cup cooked sausage crumbles

Optional toppings: 1 2 cup sliced kalamata or black olives

Optional toppings: 1 cup halved cherry tomatoes

Optional toppings: 1 small red onion thinly sliced

How to Make this

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1. In a big bowl stir together 300 g all purpose flour, 200 g active sourdough starter discard, 220 g lukewarm water and 15 g olive oil until a shaggy dough forms; toss in 1 tsp sugar or honey if using. Let it rest 20 to 30 minutes for an autolyse.

2. After the rest sprinkle 10 g fine sea salt over the dough and work it in with a few folds in the bowl; do 3 sets of stretch and folds every 20 to 30 minutes if you have time, otherwise just knead gently till cohesive. The dough should be soft and tacky not super sticky.

3. Oil a 9×13 or similar metal pan with 2 to 3 tbsp extra virgin olive oil and dust the pan with 1 to 2 tbsp cornmeal or fine semolina so the dough slides easy. If you want overnight flavor put the dough in a lightly oiled covered bowl and refrigerate 8 to 12 hours, otherwise proceed same day after bulk rise about
1.5 to 3 hours until slightly puffy.

4. Transfer the dough to the prepared pan, coat the top with a little more oil and gently stretch and press the dough to the corners with oiled fingers; don’t tear it, just coax it. Use your fingertips to dimple the surface all over so you get those focaccia pockets.

5. Cover and proof the dough in the pan 30 to 60 minutes at room temp until it springs back slowly and looks airy. If refrigerated, bring to room temp first about 30 to 60 minutes before this step. Preheat oven to 450 F while the dough is finishing.

6. When proofed, spoon 1 cup pizza sauce or crushed tomatoes evenly over the dough leaving a small edge. Scatter 2 to 3 cups shredded mozzarella or pizza cheese blend across the top, pushing some cheese to the edges so it crisps against the pan when baked.

7. Add optional toppings now: 20 to 30 pepperoni slices or 1 cup cooked sausage crumbles, 1/2 cup sliced kalamata or black olives, 1 cup halved cherry tomatoes, and/or 1 small thinly sliced red onion as you like. Sprinkle 2 tbsp freshly grated Parmesan or Pecorino and 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary over everything.

8. Bake on the middle rack at 450 F for 12 to 18 minutes until the edges are deeply golden and the cheese is bubbly and starting to brown. If the bottom needs extra crispness you can slide the pan onto a preheated baking steel or lower rack for the last few minutes, but watch it so it does not burn.

9. Remove from oven, drizzle a little more olive oil over the top, sprinkle 1 to 2 tsp flaky sea salt and freshly ground black pepper to taste, let rest 5 to 10 minutes so the cheese sets, then cut into squares and serve. Enjoy warm with extra Parm or chili flakes if you want.

Equipment Needed

1. Large mixing bowl (big enough for the shaggy dough)
2. Kitchen scale (for grams, highly recommended)
3. Measuring spoons and a 1 cup measuring cup
4. Rubber spatula and wooden spoon (or dough whisk)
5. Bench scraper or dough scraper
6. 9×13 metal baking pan (or similar)
7. Small bowl or ramekin and a pastry brush (for oil)
8. Oven (preheated to 450 F) plus oven mitts
9. Pizza cutter or sharp knife and a cutting board

FAQ

Q: Can I really use unfed sourdough discard for the dough? A: Yes, totally. Discard makes a nice tangy, tender focaccia crust but it won’t give a big oven spring like active starter would, so plan for a longer bulk ferment or a cold overnight rest in the fridge to build flavor. If you want more lift you can add a pinch of instant yeast.

Q: How long should I let the dough rise before baking? A: After mixing and a 20 to 30 minute autolyse, do 2 to 4 sets of stretch and folds over 1 to 2 hours, then either proof at room temp until puffy (2 to 4 hours depending on warmth) or refrigerate 8 to 18 hours for best flavor. Final rest after you press into the pan is usually 45 to 90 minutes until it looks pillowy.

Q: Oven temp and bake time so it comes out crisp underneath and soft inside? A: Preheat oven to 475 F (245 C) with the pan or stone inside if you have one. Bake 12 to 18 minutes once topped, until cheese is bubbling and edges are golden. If your pan is thin start checking earlier, cast iron gives the crispiest bottom.

Q: My focaccia pizza gets soggy, how do I avoid that? A: Use less sauce, drain wet toppings like tomatoes, pre-cook sausage, and try a short par-bake of the crust for 4 to 6 minutes before adding toppings. Also use low moisture mozzarella and a hot oven so moisture gets driven off fast.

Q: Any tips to get those lovely dimples and olive oil pockets? A: After you spread the dough in the oiled pan, wait a few minutes then press your fingertips deeply into the dough to make dimples, don’t overwork it. Drizzle extra olive oil into the dimples right before baking so it puddles and crisps the edges.

Q: How should I store and reheat leftovers? A: Keep leftovers in the fridge up to 3 days wrapped in foil or an airtight container, reheat in a 400 F oven for 8 to 10 minutes or in a skillet over medium-low covered for a few minutes so the bottom crisps and cheese melts. You can also freeze slices wrapped well for up to 2 months and reheat from frozen in the oven.

Sourdough Focaccia Pizza Recipe Substitutions and Variations

300 g all purpose flour: swap with bread flour (use the same 300 g) for a chewier, more open crumb, or use up to 100 g whole wheat (so 200 g AP + 100 g whole wheat) for nuttier flavor, or a 1-to-1 gluten free baking blend (same weight) and add 1 tsp xanthan if your blend doesnt include it.
200 g active sourdough starter discard: replace with 1 to 1.5 tsp instant yeast plus 100 g extra flour and 100 g extra water (a typical discard is ~100 g flour + 100 g water, so this keeps hydration/flour balance). If using active dry yeast, use one 7 g packet, proof briefly and adjust water a little if needed.
15 g extra virgin olive oil (and the 2–3 tbsp for pan/drizzling): you can use light olive oil, avocado oil, or melted butter in equal amounts if you want a different flavor, just know butter gives a richer taste and avocado oil is neutral and handles heat well.
2 to 3 cups shredded mozzarella: swap with provolone, fontina or a pizza blend (same volume) for similar melt, or use a plant based mozzarella (same amount) if you need dairy free; for best melt buy block cheese and shred it yourself, pre-shredded can be powdery.

Pro Tips

– Watch dough feel not exact weights: if your discard is thick add 10 to 30 g extra water so the dough stays soft and springy, if your discard is very runny cut the water back a bit. Dont fix stickiness with extra flour, oil your hands and do gentle stretch and folds instead or you’ll end up with a dense crust.

– For a crispier bottom, oil the pan generously and if you want more crunch, bake on a lower rack for the last few minutes or transfer the pan briefly to a preheated baking steel or hot sheet. Cornmeal or semolina under the dough helps it slide out clean and gives a little extra texture.

– Prevent soggy toppings by drying wet ingredients first: pat cherry tomatoes, drain olives, and use a slightly reduced or thicker sauce. Also consider putting a thin layer of cheese under the sauce in spots or scattering some near the edges so liquids dont sit between dough and sauce.

– Flavor and timing hacks: cold ferment in the fridge 8 to 12 hours for deeper tang, but if you do same day keep an eye on proofing so it doesnt overproof. Let the pizza rest 5 to 10 minutes after baking so the cheese sets, then finish with a drizzle of good olive oil and flaky sea salt for the best taste.

Sourdough Focaccia Pizza Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

335

kcal

Equipment: 1. Large mixing bowl (big enough for the shaggy dough)
2. Kitchen scale (for grams, highly recommended)
3. Measuring spoons and a 1 cup measuring cup
4. Rubber spatula and wooden spoon (or dough whisk)
5. Bench scraper or dough scraper
6. 9×13 metal baking pan (or similar)
7. Small bowl or ramekin and a pastry brush (for oil)
8. Oven (preheated to 450 F) plus oven mitts
9. Pizza cutter or sharp knife and a cutting board

Ingredients

300 g (about 2 1/2 cups) all purpose flour
200 g (about 1 cup) active sourdough starter discard, unfed
220 g (about 1 cup) lukewarm water
10 g (about 1 3 4 tsp) fine sea salt
1 tsp granulated sugar or honey optional
15 g (1 tbsp) extra virgin olive oil for the dough
2 to 3 tbsp extra virgin olive oil for the pan and drizzling
1 to 2 tbsp cornmeal or fine semolina for pan dusting
1 cup (about 240 g) pizza sauce or crushed tomatoes
2 to 3 cups (about 200 to 300 g) shredded mozzarella or pizza cheese blend
2 tbsp freshly grated Parmesan or Pecorino
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
1 to 2 tsp flaky sea salt for finishing
Freshly ground black pepper to taste
Optional toppings: 20 to 30 slices pepperoni or 1 cup cooked sausage crumbles
Optional toppings: 1 2 cup sliced kalamata or black olives
Optional toppings: 1 cup halved cherry tomatoes
Optional toppings: 1 small red onion thinly sliced

Directions

In a big bowl stir together 300 g all purpose flour, 200 g active sourdough starter discard, 220 g lukewarm water and 15 g olive oil until a shaggy dough forms; toss in 1 tsp sugar or honey if using. Let it rest 20 to 30 minutes for an autolyse.
After the rest sprinkle 10 g fine sea salt over the dough and work it in with a few folds in the bowl; do 3 sets of stretch and folds every 20 to 30 minutes if you have time, otherwise just knead gently till cohesive. The dough should be soft and tacky not super sticky.
Oil a 9×13 or similar metal pan with 2 to 3 tbsp extra virgin olive oil and dust the pan with 1 to 2 tbsp cornmeal or fine semolina so the dough slides easy. If you want overnight flavor put the dough in a lightly oiled covered bowl and refrigerate 8 to 12 hours, otherwise proceed same day after bulk rise about
5 to 3 hours until slightly puffy.
Transfer the dough to the prepared pan, coat the top with a little more oil and gently stretch and press the dough to the corners with oiled fingers; don’t tear it, just coax it. Use your fingertips to dimple the surface all over so you get those focaccia pockets.
Cover and proof the dough in the pan 30 to 60 minutes at room temp until it springs back slowly and looks airy. If refrigerated, bring to room temp first about 30 to 60 minutes before this step. Preheat oven to 450 F while the dough is finishing.
When proofed, spoon 1 cup pizza sauce or crushed tomatoes evenly over the dough leaving a small edge. Scatter 2 to 3 cups shredded mozzarella or pizza cheese blend across the top, pushing some cheese to the edges so it crisps against the pan when baked.
Add optional toppings now: 20 to 30 pepperoni slices or 1 cup cooked sausage crumbles, 1/2 cup sliced kalamata or black olives, 1 cup halved cherry tomatoes, and/or 1 small thinly sliced red onion as you like. Sprinkle 2 tbsp freshly grated Parmesan or Pecorino and 1 tbsp chopped fresh rosemary or 1 tsp dried rosemary over everything.
Bake on the middle rack at 450 F for 12 to 18 minutes until the edges are deeply golden and the cheese is bubbly and starting to brown. If the bottom needs extra crispness you can slide the pan onto a preheated baking steel or lower rack for the last few minutes, but watch it so it does not burn.
Remove from oven, drizzle a little more olive oil over the top, sprinkle 1 to 2 tsp flaky sea salt and freshly ground black pepper to taste, let rest 5 to 10 minutes so the cheese sets, then cut into squares and serve. Enjoy warm with extra Parm or chili flakes if you want.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.