Sourdough Discard Focaccia Pizza is a rustic, golden, and airy flatbread that combines the tangy flavor of sourdough with the cheesy, savory goodness of pizza. Made with sourdough discard, this easy focaccia-style dough bakes up soft inside with a crispy, olive-oil-rich crust. Topped with melty cheese, roasted tomatoes, and herbs, it’s perfect for appetizers, casual dinners, or sharing with family and friends.
Ingredients
For the Dough
- 1 cup sourdough discard
- 2½ cups all-purpose flour
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoons instant yeast
For the Topping
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- ½ cup sliced pepperoni (optional)
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Fresh rosemary or basil
Preparation Steps
Step 1: Mix the Dough
In a large bowl, combine sourdough discard, warm water, sugar, and yeast. Add flour, salt, and olive oil. Mix until a sticky dough forms.
Step 2: First Rise
Cover and let dough rise in a warm place for 1–1½ hours, until doubled and airy.
Step 3: Shape in Pan
Oil a 9×13-inch pan generously with olive oil. Transfer dough to pan and gently stretch to fit. Let rest 20–30 minutes to relax.
Step 4: Dimple and Top
Preheat oven to 425°F (220°C). Press fingertips into dough to create dimples. Drizzle with olive oil. Sprinkle mozzarella and Parmesan evenly. Add tomatoes, pepperoni, and herbs.
Step 5: Bake
Bake for 20–25 minutes, until crust is golden and cheese is bubbly and lightly browned.
Step 6: Cool and Slice
Let focaccia pizza cool 5–10 minutes before slicing into squares. Garnish with fresh herbs if desired.
Variations
- Use olives and feta for Mediterranean flavor
- Add caramelized onions and mushrooms
- Make Margherita with fresh mozzarella and basil
- Add cooked sausage instead of pepperoni
- Sprinkle chili flakes for heat
Cooking Notes
- Dough should be soft and slightly sticky
- Generous olive oil creates crispy edges
- Do not overbake to keep interior airy
- Rest dough before stretching to prevent tearing
- Bake on middle rack for even browning
Serving Suggestions
- Serve warm or at room temperature
- Pair with marinara sauce for dipping
- Serve with salad or soup
- Cut into small squares for appetizers
- Drizzle with extra olive oil before serving
Tips
- Use active bubbly discard for best flavor
- Oil hands when handling sticky dough
- Preheat oven fully before baking
- Let cheese brown slightly for flavor
- Store leftovers refrigerated up to 3 days
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 0 minutes
Total Time: About 2 hours
Nutritional Info (Approx.)
Calories: 260 per square
Protein: 9g
Fat: 11g
Carbohydrates: 30g
FAQs
Can I make focaccia pizza without yeast?
Yes, if your sourdough discard is active, you can omit yeast and allow longer rise time.
Can I refrigerate the dough overnight?
Yes, slow fermentation overnight improves flavor and texture.
Can I freeze focaccia pizza?
Yes, bake fully, cool, wrap tightly, and freeze up to 2 months.
Conclusion
Sourdough Discard Focaccia Pizza is crispy, airy, cheesy, and deeply flavorful with the signature tang of sourdough. This easy rustic pizza is perfect for using discard while creating a delicious homemade bread-pizza hybrid everyone will love.