Description
A delightful sourdough focaccia pizza that combines airy crust with a variety of toppings for a memorable culinary experience.
Ingredients
- 500 grams (4 cups + 3 tablespoons) bread flour
- 450 grams (1 ¾ cups + 2 tablespoons) warm water (80-90℉)
- 100 grams (½ cup) sourdough starter discard (less than one week old or active sourdough starter)
- 10 grams (2 ½ teaspoons) kosher salt
- 5 tablespoons extra virgin olive oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Toppings of choice (optional)
Instructions
- In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and kosher salt. Stir until well mixed; the dough will have a batter-like consistency.
- Cover the bowl and let the dough rest for 15 minutes.
- Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat this process until you’ve completed up to 16 pulls around the bowl. Cover and rest for another 15 minutes. Repeat this process five more times for a total of six sets.
- Alternatively, knead the dough using a stand mixer with a dough hook on medium-low speed for 10-15 minutes until the dough is smooth and elastic.
- Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it’s coated with oil and not sticking to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, around 4 hours in a 75°F kitchen.
- Line the bottom of your baking pan with parchment paper and oil it with the remaining 2 tablespoons of olive oil. Transfer the dough to this prepared pan, using your fingers to gently spread it out. If the dough springs back, let it rest for 10 minutes and try again.
- Cover the dough and let it proof until noticeably puffy, approximately 2 hours.
- About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position.
- Lightly oil your hands and poke the dough all over to redistribute air bubbles.
- Drizzle the top with the remaining tablespoon of olive oil. Add pizza sauce, shredded mozzarella cheese, and any desired toppings.
- Bake in the oven for 25-30 minutes or until golden brown on top. If the cheese browns too much, loosely cover the pan with foil for the last 5-10 minutes of baking.
- Allow the focaccia pizza to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.
Notes
Use room-temperature ingredients for better yeast activation. Experiment with different toppings for a unique flavor.
