The farmer at the Saturday market had a way of making simple things feel important. He stood behind crates of tomatoes and herbs, speaking slowly, as if each word deserved its own space. One morning, he asked what I did with the sourdough discard I mentioned in passing. I told him it often sat in a jar longer than it should. He laughed softly and said, “That’s good bread waiting to happen.” That line stayed with me the whole walk home.
By the time I reached my kitchen, the idea had already taken shape. I pulled out the discard, still slightly tangy, and decided to give it another life. Not bread, not quite pizza—something in between. My husband wandered in, curious as always, and leaned against the counter, watching the dough come together. The house felt calm, the kind of quiet that makes baking feel like a conversation rather than a task.
As the dough rested, puffing slowly, I thought about how many recipes begin this way—unexpected, a little improvised, guided by instinct more than rules. When the crust finally came out of the oven, golden and dimpled, it didn’t feel like a leftover solution. It felt like something worth repeating.
That afternoon, we didn’t rush lunch. We sliced the focaccia pizza thick, sat by the window, and let the flavors settle in. The farmer was right. Nothing about that discard felt forgotten anymore.
Short Description
A soft, airy focaccia-style pizza made with sourdough discard, finished with a crisp golden crust, rich tomato sauce, and melted cheese—simple, hearty, and deeply satisfying.
Key Ingredients
For the dough:
- 150 g sourdough discard (about ⅔ cup)
- 275 g warm water (about 1 cup + 2 tbsp, 95–105°F)
- 25 g olive oil (about 2 tbsp)
- 1 tablespoon honey
- 1 teaspoon instant yeast
- 375 g all-purpose flour (about 3 cups)
- 1½ teaspoons kosher salt
For the pan & seasoning:
- 1–2 tablespoons butter, softened
- 1–2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- Pinch red pepper flakes (optional)
For garlic butter (optional):
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- Pinch salt
For topping:
- 283 g pizza sauce (about 1¼ cups)
- 200 g shredded mozzarella (about 2 cups)
- Pepperoni or toppings of choice
Tools Needed
- Large mixing bowl
- Dough scraper or spatula
- 9×13-inch baking pan
- Measuring cups and spoons
- Pastry brush
- Oven
Cooking Instructions
Step 1: Mix the Dough
In a large bowl, whisk together sourdough discard, warm water (95–105°F), olive oil, honey, and yeast. Add flour and salt, stirring until a shaggy dough forms. Knead lightly in the bowl for 2–3 minutes.
If the dough feels overly sticky, let it rest for 5 minutes before handling again.
Step 2: First Rise
Cover and let the dough rest in a warm spot for 60–90 minutes until it looks puffy and soft. It should jiggle slightly when the bowl is nudged.
Step 3: Prepare the Pan and Shape
Generously butter a 9×13 pan and drizzle with olive oil. Transfer the dough and gently stretch it toward the edges. Let it rest 10 minutes, then finish stretching if needed.
Step 4: Second Rise
Cover and let rise again for 60 minutes until airy and full of bubbles. The dough should feel light and slightly springy.
Step 5: Dimple and Season
Preheat oven to 425°F. Drizzle olive oil over the dough and press your fingers deeply into the surface to create dimples. Sprinkle Italian seasoning and red pepper flakes.
Step 6: Par-Bake the Crust
Bake for 15–18 minutes until puffed and lightly golden. The edges should look set, and the top slightly crisp.
Step 7: Add Garlic Butter (Optional)
Melt butter with olive oil and stir in garlic. Let sit briefly, then brush over the warm crust for extra flavor.
Step 8: Add Toppings
Spread pizza sauce evenly, sprinkle mozzarella, and add toppings. Keep layers balanced so the crust stays crisp.
Step 9: Final Bake
Return to oven and bake 8–12 minutes until cheese melts and bubbles, with lightly golden edges.
Why You’ll Love This Recipe
Deep Flavor from Discard: The sourdough adds a subtle tang that makes the crust more interesting than standard pizza dough.
Soft Yet Crisp Texture: Airy inside with a golden, slightly crisp base.
Simple Process: No complicated kneading or shaping required.
Flexible Toppings: Works with classic pepperoni or fresh vegetables.
Less Waste: A practical way to use leftover starter instead of tossing it.
Mistakes to Avoid & Solutions
Dense Dough:
Overmixing or adding too much flour can weigh it down. Mix just until combined and let time do the work.
Flat, Lifeless Crust:
Skipping the second rise often causes this. Give the dough enough time to become airy and soft.
Soggy Bottom:
Too much sauce or underbaking the base can cause this. Always par-bake the crust first and keep toppings balanced.
Overly Sticky Dough:
Instead of adding too much flour, lightly oil your hands and let the dough rest—it becomes easier to handle.
Burnt Edges:
If your oven runs hot, check a few minutes early and rotate the pan if needed.
Serving and Pairing Suggestions
Slice into thick squares and serve warm as a main dish
Pair with a crisp green salad or roasted vegetables
Serve family-style on a wooden board for casual meals
Works well alongside a light soup or simple pasta
A glass of iced tea or sparkling water keeps it balanced
Storage and Reheating Tips
Refrigerator:
Store slices in an airtight container for up to 3 days.
Freezer:
Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
Reheating in Oven:
Warm at 350°F for 8–10 minutes to restore crispness.
Reheating in Skillet:
Heat on low with a lid to keep the crust crisp and cheese soft.
FAQs
1. Can I use discard straight from the fridge?
Yes, but let it sit at room temperature for 15–20 minutes so it mixes more easily.
2. Do I have to use yeast if I have sourdough discard?
The yeast helps guarantee a good rise. Without it, the dough may take much longer.
3. Can I make the dough ahead of time?
Yes, refrigerate after the first rise and bring to room temperature before shaping.
4. Why is my dough not rising?
Check that your yeast is active and your water isn’t too hot or too cold.
5. Can I use whole wheat flour?
You can replace up to ⅓ of the flour, but expect a denser texture.
Tips & Tricks
Oil your hands instead of flouring to handle sticky dough
Let the dough rest if it resists stretching
Use freshly shredded cheese for better melting
Don’t skip dimpling—it creates that classic focaccia texture
Taste your sauce before spreading; seasoning matters
Recipe Variations
Herb Garden Focaccia Pizza
Replace pepperoni with sliced zucchini, cherry tomatoes, and red onion. Add 1 teaspoon dried oregano to the dough. Bake as directed for a lighter, garden-style flavor.
Cheesy White Focaccia Pizza
Skip tomato sauce. Brush crust with garlic butter, then top with ricotta, mozzarella, and parmesan. Bake until bubbly and lightly browned.
Spicy Sausage Version
Swap pepperoni for cooked spicy sausage. Add extra red pepper flakes before baking for a bolder bite.
Mediterranean Twist
Use olive oil, feta cheese, olives, and roasted peppers. Add toppings after par-bake and finish as usual.
Final Thoughts
That afternoon by the window lingered longer than expected. The pizza disappeared in quiet slices, each one a little softer in the center, a little crisp at the edges. My husband asked if I planned to write it down, and I said yes, though part of me wanted to keep it as a small kitchen secret. Recipes like this carry a kind of quiet satisfaction. They begin with something overlooked and end with something worth sharing.
I still think about the farmer now and then, how casually he handed over that bit of advice. It wasn’t complicated, just honest. This focaccia pizza holds onto that same spirit. It doesn’t demand perfection, only patience and a bit of attention. The dough rises at its own pace, the oven does the rest, and suddenly the kitchen feels full again.
A simple meal can stretch into a slow afternoon, and that feels like enough.
Sourdough Discard Focaccia Pizza
Ingredients
For the dough:
- 150 g sourdough discard about ⅔ cup
- 275 g warm water about 1 cup + 2 tbsp, 95–105°F
- 25 g olive oil about 2 tbsp
- 1 tablespoon honey
- 1 teaspoon instant yeast
- 375 g all-purpose flour about 3 cups
- 1½ teaspoons kosher salt
For the pan & seasoning:
- 1 –2 tablespoons butter softened
- 1 –2 tablespoons olive oil
- ½ teaspoon Italian seasoning
- Pinch red pepper flakes optional
For garlic butter (optional):
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 garlic clove finely minced
- Pinch salt
For topping:
- 283 g pizza sauce about 1¼ cups
- 200 g shredded mozzarella about 2 cups
- Pepperoni or toppings of choice
Instructions
- Whisk sourdough discard, warm water (95–105°F), olive oil, honey, and yeast in a large bowl. Add flour and salt, stirring until a shaggy dough forms. Knead lightly for 2–3 minutes. If too sticky, let it rest for 5 minutes.
- Cover and let rest in a warm spot for 60–90 minutes until puffy and soft, with a slight jiggle when moved.
- Butter a 9×13 pan and drizzle with olive oil. Transfer the dough, gently stretch toward the edges, rest 10 minutes, then finish stretching if needed.
- Cover and let rise again for 60 minutes until airy and bubbly, with a light, springy feel.
- Preheat oven to 425°F. Drizzle olive oil over the dough and press deep dimples with your fingers. Sprinkle Italian seasoning and red pepper flakes.
- Bake for 15–18 minutes until puffed and lightly golden, with set edges and a slightly crisp top.
- Melt butter with olive oil, stir in garlic, let sit briefly, then brush over the warm crust for extra flavor.
- Spread pizza sauce evenly, add mozzarella and toppings, keeping layers balanced.
- Return to oven and bake 8–12 minutes until cheese is melted, bubbly, and lightly golden.
