Do you have sourdough that you accidently overproofed? Or are you looking for a fluffy and flavorful pizza dough? Well, look no further! Let’s try some focaccia pizza.
This recipe is SO easy to make, doesn’t require too much effort, and is DELICOUS.
This focaccia dough will use the same process that I explained in my sourdough focaccia recipe. We will follow the instructions from that post up until baking. In all honesty, the photos shown in this post are the first time that I have actually made pizza using my focaccia recipe. I chose the temperature and pan to make in based on what I know about other types of pizza. I may write or amend this recipe in the future, but for now, I think it turned out pretty great!
You’ll notice that I used a cookie sheet for this recipe, and that is because I wanted a slightly thinner crust to see how fluffy the dough would get. If you want more of a deep dish feel, please use a 9×13 pan.
Focaccia Pizza Ingredients
This recipe reflects the toppings that I am using in the photos here, but please substitute with any toppings that you prefer.
- focaccia dough
- olive oil
- pizza sauce*
- mozzarella cheese
- fresh basil
- pepperoni
* Instead of pre-made pizza sauce, I make my own sauce using crushed tomatoes seasoned with salt, pepper, garlic powder, oregano, paprika, cumin, and a little bit of sugar to cut the acidity.
The Process
- preheat your oven to 500 degrees
- When your focaccia dough is fully proofed (or if you have sourdough that is overproofed), add it to a cookie sheet that has been coated in olive oil.
- Spread your dough by creating dumples in the dough with your fingers. When the dough fills the pan, add more olive oil on top with some flaky salt.
- bake in your preheated oven for about 10 minutes.
- remove the dough from the oven and add your toppings in whichever order you prefer
- place back in the oven to cook for another 5 minutes
- remove from the oven when done and allow to cool. enjoy!
If you liked this sourdough recipe, please check out the others that Steph and I have posted.
This post made me so hungry. :P. Looks so good.
First time making this and so far coming out great. The only modification I have is a longer bake on the back end. Although the temp of the crust is perfect at 205, I’m trying for a crispy crust. About 10 – 15 minutes might be better (closely monitoring).