Sourdough Discard Focaccia Bread Pizza
If you’re looking for a fun way to use up your sourdough discard, this sourdough discard focaccia bread pizza is a great option. It has the chewy, fluffy texture of traditional focaccia bread with all your favorite pizza toppings. Whether it’s your first time making homemade pizza dough or you’re just looking for an easy sourdough focaccia recipe, this is a delicious place to start.
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Why You’ll Love This Recipe
This focaccia-style pizza uses a mix of sourdough discard and instant yeast as a leavening agent. That means you don’t have to wait days for bulk fermentation like you might with an active sourdough starter. It’s a great way to get that tangy flavor and a crispy crust without needing to plan ahead too much.
You’ll also love how simple the ingredients are—just basic pantry staples and whatever pizza toppings you enjoy most.
Equipment You’ll Need
- Stand mixer with dough hook attachment
- Cast iron skillet or baking dish
- Measuring cups
Optional tools that help with best results:
- Kitchen scale
- Wooden spoon
- Large mixing bowl or glass pan
- Bowl cover or plastic wrap
- Wire rack for cooling
Ingredients for Sourdough Discard Focaccia Bread Pizza
For the Dough
- ½ cup sourdough discard (If you want to learn how to make a sourdough starter from scratch, click HERE)
- 1 packet instant yeast
- 3½ cups all purpose flour
- 1 teaspoon salt
- 1 to 2 tablespoons of olive oil or avocado oil
- 1½ cups warm water
For the Pizza Topping
- ¼ cup marinara sauce or pizza sauce
- 8 oz mozzarella cheese or fresh mozzarella
- Pepperonis or your favorite pizza toppings
How to Make Sourdough Discard Focaccia Pizza
Combine the Yeast, Sourdough Discard, and Warm Water
In the bowl of a stand mixer fitted with the dough hook attachment, add your packet of instant yeast, ½ cup sourdough discard, and 1½ cups of warm water. Let the mixture sit for about 5 minutes. This gives the yeast time to activate and start bubbling. You’ll know it’s ready when it looks foamy on top. This is an important step for getting the best rise in your dough, especially if your discard isn’t from an active starter.
Add the Flour and Salt
Once your yeast mixture is active, add 1 teaspoon of salt. Then slowly begin adding in the 3½ cups of all purpose flour with your stand mixer running on low speed. Let it knead the dough until a soft, elastic ball forms. This may take 5 to 10 minutes. If your dough feels too sticky or wet, sprinkle in a little more flour. You want it to come together smoothly and pull away from the sides of the bowl.
First Rise
Transfer the dough to a large mixing bowl or oiled bowl. Cover the top with plastic wrap, a bowl cover, or a damp tea towel. Let it rest in a warm spot for about 2 hours. During this time, the dough will go through its first rise and should double in size. This is when the leavening agent (both the sourdough discard and commercial yeast) works its magic.
Prepare Your Pan
While the dough is rising, coat the bottom of your cast iron skillet or baking dish with avocado oil or a few tablespoons of olive oil. If you prefer, you can also use a parchment paper-lined baking sheet or glass pan. This helps prevent sticking and adds extra flavor to the bottom crust.
Shape the Dough
Once the dough has completed its first rise, carefully transfer it to the prepared pan. Use your hands to gently stretch and press the dough out so it covers the bottom of the pan evenly. If the dough pulls back too much, let it rest for a few minutes and try again. Resting helps relax the gluten and makes it easier to stretch.
Dimple the Top of the Dough
Rub a little oil on the tips of your fingers and press gently all over the top of the dough. There’s no specific pattern here—just create those classic focaccia dimples. This step helps the oil settle into the dough and gives you that signature texture when baked.
Second Rise
Drizzle another tablespoon of oil across the top of the dough. Cover the dough again with your damp tea towel, bowl cover, or plastic wrap and let it go through a second rise in a warm spot for another 1 to 2 hours. This second rest gives the dough a final puff and ensures a light, airy texture.
Preheat Your Oven
About halfway through the second rise, preheat your oven to 400°F. Make sure your oven is fully preheated before baking for the best results. A preheated oven helps create a golden brown, crispy crust right from the start.
Add Your Toppings
Once the dough has risen and your oven is hot, it’s time to turn your focaccia dough into pizza. Spread ¼ cup of marinara sauce or pizza sauce over the surface of the dough. Top with shredded mozzarella cheese or slices of fresh mozzarella. Add pepperonis or any favorite pizza toppings you enjoy—this is where you can get creative.
Bake
Place your baking pan, cast iron skillet, or sheet pan in the oven. Bake for 30 to 35 minutes or until the top is golden brown and the cheese is melted and bubbly. The bottom of the pan should give you a nice crust, and the inside of the focaccia should be soft but fully cooked.
Cool and Serve
Once baked, remove the focaccia pizza from the oven and let it cool for at least 5 to 10 minutes on a wire rack. This resting time helps the crust firm up and makes it easier to slice. Use a pizza cutter or sharp knife and serve warm.
Tips for Best Results
- Wet hands make it easier to stretch and shape sticky dough.
- If using whole wheat flour or bread flour instead of all purpose flour, add more water slowly if needed.
- You can refrigerate the dough overnight in an airtight container for even more flavor and a next day bake.
- For more flavor, sprinkle the dough with flaky sea salt or fresh rosemary before baking.
- You can also bake this on a pizza stone, baking sheet, or parchment paper-lined sheet pan.
Storage and Reheating
Store leftovers in freezer-safe bags or an airtight container. Reheat in an air fryer or oven for a crispy crust the next day.
Final Thoughts
This sourdough discard focaccia pizza is one of our favorite ways to use up discard. It has so much flavor, a thicker crust than a typical pizza, and makes a great option for pizza night any time of year. If you’ve been collecting sourdough discard recipes or searching for a simple sourdough bread recipe that doubles as pizza dough, this one’s for you.
Sourdough Discard Focaccia Bread Pizza
Equipment
- Stand mixer with dough hook attachment
- measuring cups
- Cast iron skillet or baking pan
- Damp tea towel or plastic wrap
- large mixing bowl
- wire rack
Ingredients
For the Dough
- ½ cup sourdough discard
- 1 packet instant yeast
- 3½ cups all purpose flour
- 1 teaspoon salt
- 1½ cups warm water
- 1 –2 tablespoons avocado oil or olive oil
For the Toppings
- ¼ cup marinara sauce or pizza sauce
- 8 oz mozzarella cheese shredded or fresh
- Pepperonis or favorite pizza toppings
Instructions
- In a stand mixer, combine sourdough discard, instant yeast, and warm water. Let sit 5 minutes until bubbly.
- Add salt and slowly mix in the flour using the dough hook on low speed. Knead until dough is smooth, about 5–10 minutes.
- Place dough in a large oiled bowl. Cover with a damp tea towel or plastic wrap. Let rise in a warm spot for 2 hours, until doubled.
- Coat a cast iron skillet or baking pan with oil. Press dough into the bottom of the pan.
- Rub oil on your fingertips and dimple the top of the dough. Drizzle with 1 tablespoon of oil.
- Cover and let dough rest another 1–2 hours in a warm spot for the second rise.
- Preheat oven to 400°F.
- Spread marinara sauce over the dough, then add cheese and toppings.
- Bake for 30–35 minutes or until the crust is golden brown and the cheese is bubbly.
- Cool for 5–10 minutes on a wire rack before slicing and serving.
