Sourdough Discard Focaccia Pizza
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.
Calories:
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.