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Sourdough Pizza Focaccia Bread - Recipe Feature Image

Sourdough Pizza Focaccia Bread Recipe

This is the best combination of sourdough focaccia bread and your favorite pizza toppings! Baked in a cast iron skillet, this sourdough pizza focaccia bread is a recipe you need to have on hand the next time hunger strikes!
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Prep Time 30 minutes
Cook Time 30 minutes
Fermentation Time 10 hours
Course Bread
Cuisine Italian
Servings 2 Focaccia Pizzas
Calories 2345 kcal

Equipment

  • Mixing Bowl
  • Digital Scale
  • 2 Cast Iron Skillets 12"

Ingredients
  

For the dough

  • 100 g Sourdough starter active and bubbly
  • 400 g Water can increase or decrease by 30g if desired
  • 500 g Bread Flour
  • 10 g Salt

For the topping (divided across 2 pizza breads)

  • 100 g Pizza Sauce (I recommend this homemade pizza sauce)
  • 100 g Mozzarella Cheese (shredded)
  • Any Other Toppings You Like (see notes for suggestions)

Instructions
 

  • Mixing The Dough
    Weigh out your sourdough starter and water into a large bowl.
    Mix the water and starter together briefly. Then add flour and salt and mix whole lot together until it forms a sticky dough. You don't want any dry flour left at all.
    You can use a dough scraper or Danish dough whisk for this process.
  • Cover your bowl with cling film or a damp tea towel and let it sit for around 1 hour.
  • Strengthening the Dough
    After the dough has been through autolyse you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre. You should feel the dough strengthen as you do this. It doesn't have to be perfectly smooth or tight, just work around the bowl stretching and folding (around 10 - 15 times is perfect).
  • Bulk Ferment:
    Now you want to leave your dough to ferment. Cover it with a tea towel or plastic wrap and leave it alone to double (see notes).
    Focaccia is super forgiving so it doesn't need to be perfectly doubled - near enough is fine.
  • Shaping Focaccia:
    Once the dough has doubled you need to shape the dough.
    Start by adding olive oil to your cast iron skillets - a generous covering on the base of the pan is necessary.
    Now tip the focaccia dough out onto the counter and divide it into two using a bench scraper.
    Now, using oiled hands, lift each piece and place it into a cast iron skillet.
  • Rub your hands with a little olive oil and gently pull the dough out to fill the skillets. Again it doesn't have to be perfect as it will naturally fill the skillets as they proof.
  • Second Rise:
    Let your dough rise again. Leave it until it's spread out and filled the tray. It will be puffy and pillowy ... you might even have some gorgeous bubbles popping up.
  • Topping:
    Once the dough has filled the tray and is looking puffy and full of volume, you need to dimple the dough and add the toppings.
    Pour olive oil and blobs of pizza sauce over the top of the dough and then push your finger tips into the dough to create dimples. You might see some bubbles as you do this. Allow your fingers to squish some of the pizza sauce into the dough as you go.
    Now sprinkle cheese and your choice of pizza toppings. In the photos I have made a Margarita and Feta and Olive pizza. So good!
  • Let the sourdough pizza focaccia sit for around 10 minutes before you bake.
  • Baking Sourdough Focaccia:
    Preheat the oven to 200C (390F).
    Bake for 30 minutes or until golden brown.

Notes

Hydration - this is a wet dough but it should strengthen as you perform stretches and folds. If you're worried, take the hydration down a bit the first time you make it - you can always add more water, but you can't take it away.
Cast Iron Skillet - I have used 2 cast iron skillets to bake these sourdough pizza focaccia breads. The cast iron skillets I've used measure 12" across.
Suggestions for Sourdough Pizza Focaccia Toppings - you can top your sourdough pizza focaccia bread with any toppings you like! 
Homemade Pizza Sauce
White Pizza Sauce made with sourdough starter
Homemade Ricotta Cheese
Fresh or dried herbs
Pepperoni
Ham
Bacon
Mozzarella Cheese
 

Nutrition

Calories: 2345kcalCarbohydrates: 383gProtein: 63gFat: 59gSaturated Fat: 8gSodium: 7784mgPotassium: 521mgFiber: 14gSugar: 2gVitamin A: 73IUVitamin C: 1mgCalcium: 117mgIron: 5mg
Keyword Sourdough Bread, Sourdough Discard
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