Sourdough Focaccia Pizza
Easy sourdough focaccia pizza recipe with a fluffy, crispy crust and classic pepperoni topping. Perfect homemade pizza using sourdough starter.
This sourdough focaccia pizza is the best of both worlds, light, airy focaccia bread with a crispy golden bottom, topped with melty cheese and classic pepperoni.
It’s soft and pillowy on the inside, slightly crisp on the outside, and sturdy enough to hold all your favorite pizza toppings. Think sheet pan pizza meets sourdough focaccia, with those signature bubbles and chewy texture that make every bite so satisfying.
And the best part? This is a low-stress sourdough recipe. No complicated shaping, no perfect timing, just mix, fold, rest, and bake.
Why you will love this recipe
- Pillowy and crispy at the same time – Soft, airy crumb with a golden, crisp bottom
- A fun twist on pizza night – A sourdough base that feels a little extra special
- Easy and flexible – Simple process with plenty of room to customize toppings
If you love this focaccia-style pizza, there are plenty of other ways to play with this dough. Try your sourdough focaccia bread for a simpler version you can dip in olive oil, or go sweet with your blueberry focaccia for something totally different. And if you want another fun dinner idea, your discard pizza crust is perfect for quicker pizza nights.
How to make focaccia pizza with sourdough
Here is brief overview of the steps to make this recipe so you can get an idea of the process. For the full set of written directions, please scroll down to the recipe card below.
Step One: Make the dough
In a large bowl, combine the sourdough starter, water, flour, salt, and olive oil. Mix until fully combined. The dough will be sticky—that’s exactly what you want.
Cover and let the dough rest for 30 minutes.
Step Two: Stretch and folds
With lightly wet hands, stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat on all four sides.
Cover and rest for 30–40 minutes, then repeat this process 3 times total.
After your final set, let the dough continue to rest for another 2–3 hours, until it looks puffy and bubbly.
Step Three: Final rise
Generously oil a 9×13-inch pan. Using oiled hands, gently transfer the dough into the pan and stretch it to fit.
Drizzle more olive oil over the top and press your fingers into the dough to create dimples.
Cover loosely and let the dough rest for about 1 hour, until it looks soft and airy.
Step Four: Baking
Cover loosely and let the dough rest for about 1 hour, until it looks soft and airy.
Preheat your oven. Bake the dough for about 10 minutes, just until it starts to set and lightly turn golden. This helps prevent a soggy crust once the toppings are added.
Spread a thin layer of sauce over the crust, then add shredded mozzarella and pepperoni. Return the pizza to the oven and bake until the cheese is melted and lightly golden. Let the pizza cool for about 5 minutes before slicing and enjoying.
Tips for the best focaccia pizza
- Use oiled hands when handling the dough, it makes everything easier.
- Don’t skip the par-bake step. It helps the crust stay crisp instead of soft under the sauce.
- If your dough isn’t rising well, it usually just needs more time or a warmer spot.
- If the cheese starts browning too quickly, loosely cover the pan with foil toward the end of baking.
Storage and reheating
Store leftover pizza in an airtight container in the fridge for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 3 months.
To reheat:
• Oven: 375°F until warm and crisp
• Skillet: Heat on low with a lid, then uncover to crisp the bottom
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Focaccia Pizza
Ingredients
Method
- In a large bowl, combine the sourdough starter, water, flour, salt, and 25g olive oil. Stir them all with a spoon or your hands until the dough is fully combined. The dough will be sticky. That is normal.
- Cover the dough with plastic wrap or a towel and let it rest for 30 minutes. This rest period allows the flour to fully absorb the water before you begin building its structure.
- Lightly wet your hands with water and then gently take one side of the dough, stretch it up and fold it over the top. Turn the bowl 90 degrees and repeat this on all four sides. That’s one set.
- Cover the bowl and let the dough rest for 30-40 minutes.
- Repeat this process 3 times, resting 30-40 minutes between each set.
- After your third and final set, let the dough bulk ferment for 2-3 more hours. You are looking for the dough to look puffy, feel airy, and show visible bubbles on the surface and sides of the bowl.
- In a small bowl, mix pasta sauce with Italian seasoning and garlic powder. Taste and adjust if needed, then set the sauce aside.
- Grease a 9×13-inch casserole dish with 15g olive oil.
- Using oiled hands, gently transfer the dough into the pan and stretch it to fit.
- Drizzle olive oil over the dough and using oiled fingers, gently press dimples all over the surface.
- Cover the pan loosely and let the dough rise for 1 hour. The dough should look puffy and soft but may not double in size.
- Preheat your oven to 400F and then par-bake the dough for 8-10 minutes until it is slightly golden but not fully cooked. This gives the crust structure and prevents the pizza from getting a soggy bottom once the toppings go on.
- Remove the par-baked crust from the oven and then spread the seasoned sauce thinly and evenly over the crust. Sprinkle shredded mozzarella cheese on top. Arrange pepperoni slices evenly over the cheese.
- Bake the pizza at 400F for 12-15 minutes until the cheese is melted and slightly golden.
- Remove it from the oven and let it cool for 5 minutes. Optional: drizzle a little extra olive oil for flavor.
- Slice and enjoy your airy, crispy focaccia pizza.
