I still remember the first time I made sourdough discard focaccia pizza—it was at a casual weekend dinner with friends. I’d been saving my sourdough starter discard, unsure of what to do with it beyond feeding my starter. A fellow home cook suggested using it for focaccia pizza dough, and I decided to give it a shot. That evening, as the dough bubbled in the oven and filled the kitchen with a cozy, tangy aroma, everyone gathered around to taste it. The crisp, chewy sourdough pizza crust combined with the tender focaccia base surprised everyone. My friend’s eyes lit up with the first bite, saying, “This is so simple but tastes incredible!” It quickly became a staple in my weeknight rotation.
This sourdough discard focaccia pizza fits perfectly into real life because it turns what many consider waste—the sourdough discard—into something delicious and practical. It’s a fantastic way to put that discard to good use without requiring complicated techniques or specialty ingredients. I love how it’s flexible for both casual dinners and a fun way to impress at gatherings.
If you’ve been wondering how to make the most out of your sourdough discard or searching for an approachable homemade focaccia pizza recipe, you’re in the right place. I’m sharing kitchen-tested tips and easy steps that make this sourdough discard focaccia pizza a repeat family favorite. Let’s make cooking something you can count on, full of flavor and simple ingredients.
For more ideas using sourdough discard, check out this helpful Sourdough Discard Focaccia Pizza recipe from Artful Homemaking—it’s one of my go-to references when fine-tuning doughs.
What You’ll Need:
- 1 cup active sourdough discard (unfed): This sourdough discard focaccia pizza dough gets its lovely tang from this ingredient. No discard? You can substitute with 1 cup of yogurt or buttermilk for a similar effect.
- 2 ½ cups all-purpose flour: Regular flour works perfectly here. Whole wheat flour can be substituted up to half the amount for a nuttier flavor.
- ¾ cup warm water (about 100°F): The warmth encourages the yeast in the discard to activate. Room temperature water works if you’re patient with rising times.
- 2 tablespoons olive oil, plus more for drizzling: Olive oil adds richness to your sourdough pizza crust and keeps the focaccia pizza dough soft. If you don’t have olive oil, a neutral oil like vegetable or canola can be used.
- 1 teaspoon salt: Found in the spice aisle of any grocery store, salt enhances all the flavors in this sourdough discard focaccia pizza.
- 1 teaspoon sugar or honey: My secret tip for a slightly caramelized, flavorful crust is adding a touch of sweetness, which balances the sourdough’s tang.
- Toppings of your choice: Classic options include mozzarella, fresh tomatoes, rosemary, and garlic. Feel free to get creative!
This sourdough discard focaccia pizza is budget-friendly since it relies on pantry staples and uses discard that might otherwise be tossed. Plus, if you keep your kitchen stocked with these basics, whipping it up on a busy night is a breeze.
If you have any leftover dough, wrap it tightly and refrigerate for up to 3 days, or freeze for a month. That way, you can enjoy quick homemade focaccia pizza dough whenever cravings strike.
Let’s Cook It Together!
- Mix your wet ingredients first. In a large mixing bowl, combine the sourdough discard, warm water, olive oil, and sugar or honey. Stir gently until smooth. This step wakes up the natural yeast and builds flavor in your sourdough discard focaccia pizza dough.
- Add the flour and salt. Sprinkle the flour and salt over your wet mix. Use a wooden spoon or your hands to bring it together into a shaggy dough. Don’t worry if it looks a little sticky or uneven—that’s exactly what a good sourdough pizza crust feels like.
- Knead gently. Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. This step helps develop gluten, which gives the focaccia pizza dough its chewy texture.
- First rise. Place your dough back into the bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 to 1 ½ hours. The dough should roughly double in size. If you’re using sourdough discard, this rise helps mellow out the tang and adds those delightful air pockets to your homemade focaccia pizza.
- Shape the dough. Drizzle some olive oil onto a sheet pan or pizza stone to prevent sticking. Spread the dough out with your fingers, pushing gently to the edges to form a thick base typical of focaccia.
- Add your toppings. Poke small dimples into the dough with your fingertips, drizzle more olive oil, and add your favorite toppings. I love rosemary, cherry tomatoes, and a sprinkle of sea salt. For more inspiration on homemade focaccia pizza, Amy Bakes Bread has some excellent ideas to follow.
- Second rise. Let the shaped and topped dough rest for another 20-30 minutes. This adds fluffiness to the crust.
- Bake it. Preheat your oven to 475°F (245°C). Bake your sourdough discard focaccia pizza for 15-20 minutes until the edges turn golden and the toppings are bubbling. Your kitchen will smell incredible, and you’ll be ready to sit down to something very satisfying.
- Cool briefly and serve. Rest it for about 5 minutes so the crust sets a bit, then slice and enjoy. Your sourdough discard focaccia pizza will have a perfect balance of tangy sourdough flavor and light, airy texture.
If your focaccia pizza dough is too sticky to handle, add a sprinkle more flour very gradually—soft, slightly sticky dough makes for the best sourdough pizza crust, so resist the urge to overload on flour.
While the dough rises, you can prep a simple salad or grab your favorite drink to make serving easy and relaxed.
How to Serve & Enjoy It!
This sourdough discard focaccia pizza shines best fresh out of the oven, paired with a crisp green salad or roasted vegetables. The light acidity from a lemon vinaigrette salad complements the tang in your sourdough pizza crust beautifully.
For casual gatherings, slicing your homemade focaccia pizza into squares makes for easy sharing and snacking. It’s a real crowd-pleaser, perfect for feeding family or friends without fuss.
On colder evenings, I like serving this sourdough discard focaccia pizza alongside a warm bowl of soup. The comforting dough and soup combo feels just right. Plus, leftovers reheat beautifully in a hot oven or skillet.
To make things special, drizzle a little balsamic glaze or add fresh herbs post-bake. It adds a layer of brightness that makes the dish feel restaurant-worthy.
If you want to get creative, topping ideas like caramelized onions, olives, or even a scattering of fresh arugula after baking bring exciting flavor twists to your sourdough discard focaccia pizza. For festive occasions, try a holiday version with roasted garlic and sage for a seasonal touch.
I’ve seen eagerly happy faces around the table when serving this sourdough discard focaccia pizza. It hits that perfect balance of approachable and impressive.
For inspiration on sides and variations, check out my honey ricotta pizza or jam donut focaccia delight recipes—they pair wonderfully with focaccia-style dough.
Your Questions Answered
Q: Can I make this sourdough discard focaccia pizza ahead of time?
A: Absolutely! You can prepare the dough up to the first rise, then refrigerate overnight. Bring it back to room temperature before shaping and baking. It actually deepens the sourdough flavor.
Q: What’s the best substitute for olive oil in this sourdough discard focaccia pizza?
A: If you don’t have olive oil, a neutral oil like canola or vegetable oil works fine. Butter can also lend a rich flavor if you melt it first.
Q: How do I adjust this recipe for more servings?
A: It scales up nicely. Just keep the proportions the same and use a larger mixing bowl. For a big crowd, I bake it on sheet pans side-by-side.
Q: Can I add herbs or spices to the dough?
A: Yes! Rosemary, thyme, or garlic powder folded into the focaccia pizza dough add lovely depth. I often mix in fresh rosemary right into the dough for that classic flavor.
Q: What if my sourdough discard is very runny or thick?
A: Adjust the flour or water slightly to get a soft dough consistency. Runny discard means you may need a bit more flour; thick discard might need a touch more water.
Q: Can this dough be used for other sourdough discard recipes?
A: Definitely. This basic dough is versatile for sandwiches or flatbreads. For more discard ideas, check my sourdough English muffins recipe—it’s another favorite.
Q: How do I avoid a tough crust when using sourdough discard?
A: Don’t overbake and avoid over-kneading. The focaccia pizza dough should feel light and airy. Also, using olive oil generously during shaping keeps it tender.
If you want to see what other home cooks are saying about pizza dough and focaccia made with sourdough discard, the Facebook Sourdough Geeks group has great real-life feedback and tips.
Final Thoughts
This sourdough discard focaccia pizza holds a special spot in my recipe collection because it takes what some consider “leftover” and turns it into an everyday treat that I can count on. It’s a recipe that’s forgiving, flexible, and flavorful without fuss.
My Best Sourdough Discard Focaccia Pizza Tips:
- Use active discard for best rise and flavor.
- Keep your dough soft but not sticky; a little tackiness is good.
- Don’t rush the resting times—the slow rise builds amazing texture.
I’ve tested this recipe with several variations: a garlic rosemary focaccia pizza, a tomato-basil version, and one topped just with mozzarella and sea salt—the last one gets requested the most from my family.
I encourage you to make this sourdough discard focaccia pizza your own. Switch up toppings, herbs, or even add a drizzle of honey post-bake for a surprising twist.
What I hope you’ll love about this recipe is the way it makes you feel confident in everyday cooking while bringing bold flavor and a touch of sourdough magic to your table.
Give it a try, and I promise this sourdough discard focaccia pizza will become a delicious, reliable favorite in your kitchen too.
For more inspiration, visit these helpful sources on sourdough discard recipes and homemade focaccia pizza:
- Sourdough Discard Focaccia Pizza – Artful Homemaking
- Pizza dough and focaccia made with sourdough discard – Facebook Sourdough Geeks
- Sourdough Focaccia Pizza – Amy Bakes Bread
And if you want to try other sourdough projects, my easy sourdough English muffins recipe makes a tasty next challenge.
Happy cooking, fellow home cooks!
Sourdough Discard Focaccia Pizza
Enjoy a flavorful and crispy Sourdough Discard Focaccia Pizza that combines the tangy richness of sourdough with the rustic charm of focaccia crust, perfect for a delightful homemade meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups all-purpose flour
- 1 tsp instant yeast
- 1/2 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil, plus more for drizzling
- 1/2 cup tomato sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh rosemary sprigs
- Salt flakes, for sprinkling
- Optional toppings: sliced tomatoes, olives, caramelized onions
Instructions
- In a large bowl, combine the sourdough discard, flour, instant yeast, salt, warm water, and 2 tbsp olive oil. Mix until a sticky dough forms.
- Cover the bowl with a damp cloth and let the dough rise for 1 to 1.5 hours until it doubles in size.
- Preheat your oven to 450°F (230°C). Lightly oil a baking sheet or pizza pan.
- Transfer the dough to the prepared pan and gently press it out evenly to form a focaccia base, about 1/2-inch thick.
- Drizzle olive oil over the dough and use your fingers to create dimples all over the surface.
- Spread tomato sauce evenly over the focaccia, then sprinkle with mozzarella and Parmesan cheeses.
- Add rosemary sprigs and your choice of optional toppings.
- Sprinkle salt flakes on top and drizzle a little more olive oil.
- Bake in the preheated oven for 15-20 minutes until the crust is golden and crispy and the cheese is bubbly and melted.
- Remove from oven, let cool slightly, slice, and serve warm.
Notes
For extra flavor, brush the baked focaccia pizza with garlic-infused olive oil before serving.