Sourdough Focaccia Pizza

Do you crave the combination of airy, tangy focaccia and the delicious toppings of a classic pizza? Sourdough Focaccia Pizza is your answer. Imagine sinking your teeth into a crispy, golden crust, bursting with flavor and topped with your favorite ingredients. Not only does this recipe combine the best of both worlds, but it also brings a unique twist to your pizza night. Whether you’re a sourdough novice or a seasoned bread baker, this guide will walk you through making this delightful dish effortlessly. So, roll up your sleeves, and let’s get started!

Ingredients

Creating a mouthwatering Sourdough Focaccia Pizza involves a handful of quality ingredients. Here’s what you’ll need:

For the Focaccia Base:

• 3 cups all-purpose flour (or bread flour for higher protein content)
• 1 ½ cups water (room temperature)
• 1 cup active sourdough starter (ensure it’s bubbly and healthy)
• 2 teaspoons salt
• 2 tablespoons olive oil (plus more for drizzling)
• Optional: Fresh herbs like rosemary or thyme for added flavor

Toppings:

• 1 cup shredded mozzarella cheese
• ½ cup sliced bell peppers
• ½ cup sliced red onions
• 1 cup cherry tomatoes (halved)
• ½ cup Black olives (or your favorite toppings)
• Optional: Grated Parmesan cheese for garnish
• Fresh arugula or basil for garnish (after baking)

Feel free to customize with your favorite vegetables or meats, keeping in mind substitutes such as beef bacon or chicken sausage for added flavor without pork.

Timing

When it comes to timing, making Sourdough Focaccia Pizza is quite efficient:

• Prep Time: 15 minutes
• Fermentation Time: 4–6 hours (or overnight for better flavor)
• Cooking Time: 25–30 minutes
• Total Time: About 5–6 hours (including fermentation), but much of this is hands-off.

Utilizing an overnight fermentation can enhance the flavor, so consider planning ahead!

How to Make Sourdough Focaccia Pizza

Step 1: In a large mixing bowl, combine the all-purpose flour and salt. Mix them to ensure even distribution. In a separate smaller bowl, mix the active sourdough starter with the room temperature water. Stir until well combined. Gradually add this mixture to the flour while mixing with a wooden spoon or your hands until a shaggy dough forms.

Step 2: Once mixed, let your dough rest covered for about 30 minutes. This waiting period allows the flour to absorb the water, improving the dough’s texture before you knead it.

Step 3: After the rest, add 2 tablespoons of olive oil to the dough. Turn it out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Alternatively, you can use the stretch and fold method if you prefer.

Step 4: Place the dough back into the bowl and cover it with a damp cloth or plastic wrap. Allow it to ferment in a warm area for 4–6 hours, or until the dough has doubled in size.

Step 5: Once fermented, coat a large baking sheet with olive oil—this is key for that crispy crust. Gently transfer your risen dough onto the oiled sheet. Using your fingertips, spread and press the dough to fit the shape of the baking sheet without deflating it excessively.

Step 6: Preheat your oven to 425°F (220°C). While the oven heats up, use your fingers to create dimples all over the surface of the dough. Drizzle with more olive oil and sprinkle coarse sea salt over the top. For added flair, scatter fresh herbs like rosemary or thyme at this stage.

Step 7: Add your desired toppings, starting with shredded mozzarella cheese, followed by the sliced bell peppers, onions, cherry tomatoes, and olives. Feel free to get creative based on your taste preferences!

Step 8: Bake in the preheated oven for 25–30 minutes or until the focaccia is golden brown and crispy on the edges.

Step 9: Once baked, remove from the oven, let cool for a few minutes, and garnish with fresh arugula or basil. Slice and enjoy!

Healthier Alternatives

If you’re looking for healthier options or dietary modifications, consider these swaps:

• For a gluten-free version, look for gluten-free flour blends that work for bread-making.
• Use whole wheat flour for added fiber and nutrients.
• For vegan needs, omit cheese and use a dairy-free alternative or simply load up on veggies.
• If you’re watching carbs, reduce the amount of flour and increase the toppings like vegetables and protein sources.

Serving Suggestions

This Sourdough Focaccia Pizza is wonderfully versatile. Here are some creative serving ideas:

• Serve with a simple arugula salad drizzled with lemon vinaigrette on the side.
• Pair with a refreshing mocktail like a Virgin Mojito—a perfect complement to the pizza’s rich flavors.
• For presentation, cut the focaccia into squares and arrange on a wooden platter, garnishing with extra herbs for a pop of color.
• Offer a side of homemade marinara sauce for dipping!

Common Mistakes to Avoid

1. Not folding the dough properly: If you skip the stretch and fold, the dough might not achieve the desirable texture.
2. Using a cold starter: Ensure your sourdough starter is bubbly and at room temperature to promote a good rise.
3. Skipping the dimpling step: This creates air pockets and ensures a lighter crust, so don’t skip this crucial step!
4. Overcrowding toppings: Less is more; too many heavy toppings can lead to soggy results. Stick to a few well-selected options.

Storage Tips

To enjoy your Sourdough Focaccia Pizza later:

• Refrigerator: Store cut pieces in an airtight container for up to 3 days.
• Freezer: You can freeze slices for up to 3 months—just wrap them tightly in plastic wrap before placing them in a freezer bag.
• Reheating: To revive your focaccia, place it in a preheated oven at 375°F (190°C) for about 10–15 minutes for those fresh-out-of-the-oven vibes.

FAQs

Can I use regular bread flour instead of all-purpose flour?

Yes, bread flour can be used and will give the focaccia a chewier texture due to its higher protein content.

How do I know if my sourdough starter is active enough?

Your sourdough starter is active if it doubles in size within 4-6 hours of feeding and has lots of bubbles on the surface.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it ferment in the fridge overnight, which will enhance the flavor.

Why does my focaccia not rise?

There could be several reasons: your starter might be too old, not bubbly enough, or the dough wasn’t warm enough during fermentation.

What other toppings work well with focaccia pizza?

Almost anything! Try roasted vegetables, various cheeses, or even grilled chicken for a hearty meal. The possibilities are endless!

Sourdough Focaccia Pizza

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• Author: zenola-morgan
• Total Time: 360 minutes
• Yield: 4 servings 1x

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Description

A delightful fusion of airy focaccia and classic pizza, topped with your favorite ingredients.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour (or bread flour)
• 1 ½ cups water (room temperature)
• 1 cup active sourdough starter
• 2 teaspoons salt
• 2 tablespoons olive oil (plus more for drizzling)
• 1 cup shredded mozzarella cheese
• ½ cup sliced bell peppers
• ½ cup sliced red onions
• 1 cup cherry tomatoes (halved)
• ½ cup black olives
• Optional: Grated Parmesan cheese for garnish
• Optional: Fresh arugula or basil for garnish

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Instructions

1. Combine the all-purpose flour and salt in a large mixing bowl. In a separate bowl, mix the active sourdough starter with the room temperature water and stir until combined. Gradually add this mixture to the flour while mixing until a shaggy dough forms.
2. Let your dough rest covered for about 30 minutes to improve texture.
3. Add 2 tablespoons of olive oil to the dough and knead for 5–7 minutes until smooth and elastic.
4. Place the dough back into the bowl, cover it, and allow it to ferment in a warm area for 4–6 hours, until doubled in size.
5. Coat a large baking sheet with olive oil and gently transfer the dough onto it, spreading it to fit the shape of the baking sheet.
6. Preheat your oven to 425°F (220°C). Create dimples all over the surface of the dough, drizzle with more olive oil, and sprinkle with coarse salt.
7. Add your toppings starting with mozzarella cheese, followed by bell peppers, onions, cherry tomatoes, and olives.
8. Bake for 25–30 minutes or until golden brown and crispy.
9. Remove from the oven, let cool briefly, garnish with arugula or basil, slice, and enjoy!

Notes

Feel free to customize with your favorite vegetables or proteins.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 30mg

Conclusion

Now that you’re equipped with everything you need to make scrumptious Sourdough Focaccia Pizza, don’t hesitate to dive in. Not only is it a fun cooking project, but it also tantalizes your taste buds with its unique texture and flavors. Try it out, get creative with toppings, and make it your own. Dive into this delicious recipe, and feel free to explore other sourdough creations on your culinary journey!