Sourdough Focaccia Pizza
Think of sourdough focaccia pizza as a variation of the iconic Detroit-style pizza. Where the crust is thick and airy and coated in olive or avocado oil. It's topped with a delicious blend of shredded cheese and toppings of your choice. The flavor combination mixed with the texture keeps this recipe on repeat in our house. P.S. If you make the focaccia bread ahead of time, you can just add toppings at lunch for a quick and easy meal!
Ingredients
Bread
- 3 cups all-purpose flour
- 1/4 cup avocado oil or olive oil
- 1 cup fed sourdough starter feed it a 2:1 flour to water ratio, 4-12 hours before using it
- 2 tsp raw honey
- 1 cup water
- 2 tsp salt
- 1 tsp garlic powder
Topping (or anything you desire)
- Generous amount of shredded cheddar cheese
- Uncured Pepperoni
Bread
- additional olive oil or avocado oil for drizzling
Instructions
Mix Focaccia Dough
- Mix avocado or olive oil, fed sourdough starter, honey, water, salt, and garlic powder in a large mixing bowl until combined.
- Add flour and stir to combine (use your hands to bring it together into a dough ball if needed).
- Cover the bowl and let sit for 30 minutes on the counter.
- Do a stretch and fold method all the way around the dough by pulling a section upward, folding it into the center, and pressing it down. Repeat this around the dough for 1-2 complete circles.
- Cover and let sit 30 minutes.
Stretch & Fold + Bulk Ferment Dough
- Repeat stretch and fold then cover with a damp towel, wrap, or loosely with a lid. Let the dough bulk ferment on the counter until it doubles (6-8 hours). If it's colder than 70 degrees in your house you'll need to let the dough ferment for 8-10 hours.
Assemble the Pizza & Bake
- After the bulk fermentation, preheat oven to 450 degrees and grease a metal 9” x 13” baking pan with avocado oil (don't use olive oil) or line with parchment paper.
- Transfer the dough from the bowl to the baking pan.
- Grease your hands with avocado or olive oil and use them to push and pull the dough the fill the entire space. You'll want to make sure the dough is evenly settled across the pan.
- Re-coat your fingers with oil and use them to dimple the dough all over the top surface so there are finger imprints all over.
- Lightly drizzle the dough with additional avocado oil or olive oil and add your toppings and sauce of choice.
- Bake until golden brown, 20-25 minutes. (If you don't like a really soft interior on your pizza crust pre-bake the crust for 5 minutes before adding the toppings on).
- Then let focaccia pizza cool in the pan 5 minutes before transferring to a wire rack or your plate. Enjoy!
Notes
Quick Version - Sourdough Focaccia Pizza
To make this recipe faster you can make the focaccia bread ahead of time and store it in the pantry (up to 3 days), fridge (up to 5 days), or freezer (up to 1 month). Then when you're ready to make focaccia pizza here's all you'll have to do:
- Preheat the oven to 375 degrees.
- Place baked focaccia bread (thawed overnight in fridge if it was frozen) on a parchment-lined baking sheet. This can be the full bread or you can put as many slices on as you'd like on the sheet pan. If you're using slices, make sure they're close together and touching on the pan.
- Add toppings of your choice and bake for 8-10 minutes until the cheese is melted and bubbly. Enjoy!