This is our go-to focaccia pizza. It’s simple to make, easy to scale for a family dinner, and one of the best ways to get that tangy sourdough flavor—especially when you’re working with fresh milled flour.
It’s a no-knead, high-hydration dough that comes together the night before, which makes it really manageable the next day. The edges get perfectly crispy, the center stays soft and airy, and it’s one of those meals that disappears quickly once it hits the table.
Watch Nash Make It
Ingredients
For the Sourdough Focaccia Dough:
- 600g flour (about 4 ¾ cups)
- 480g water (about 2 cups)
- 100g active sourdough starter (about ½ cup)
- 12g salt (about 2 tsp)
- 25g olive oil (about 2 tbsp)
For the Toppings:
- 170g pizza sauce (about 6 oz / ¾ cup)
- 325g shredded cheese (about 3 cups total)
- ~250g mozzarella (about 2 ½ cups)
- ~75g gruyère (about ¾ cup)
- 200g pepperoni (about 7 oz), pulsed in a food processor
- Optional: cooked bacon (we added it to one strip because Daddy loves bacon on his pizza)
Instructions
1. Mix the Dough (Night Before)
In a large bowl, combine:
- flour
- water
- sourdough starter
- salt
Mix until fully combined (it will be sticky). Drizzle in olive oil and fold it in.
Perform 2–3 stretch and folds over the next hour.
Cover, drizzle a little oil over the dough, and let it sit on the counter overnight.
2. Shape the Dough (Morning)
Generously oil a 9×13 baking dish.
Dump the dough into the pan and use your fingertips to gently press it outward.
Don’t force it—if it resists, let it rest and come back to it.
3. Rise Again
Let the dough sit at room temperature for about 1-2 hours, until puffy. If you’re ready to bake this, move on to step 4.
If you’re having this for dinner like we did, I put the dough in the fridge so it didn’t overproof. Just make sure you don’t forget about the dough (like I did) and take it out about 2 hours before you’re ready to bake it.
4. Preheat & Par-Bake
Preheat oven to 450°F.
Drizzle olive oil over the dough and dimple with your fingertips.
Bake for 8–10 minutes until lightly golden.
5. Add Toppings
Spread sauce, then add:
- cheese blend
- chopped pepperoni
- bacon on one section if you want
- anything else you can dream up!
6. Final Bake
Return to oven and bake another 10–15 minutes, until:
- cheese is bubbly
- edges are golden and crisp
7. Slice & Enjoy
Let cool slightly, slice, and serve. Just know—it disappears fast.
Why I Love Focaccia for Sourdough
If you bake with fresh milled flour, you’ve probably noticed this:
You don’t always get that classic sourdough tang.
Because fresh milled flour ferments faster, I usually end up making bread the same day—which means less time for flavor to develop.
But focaccia is different.
Letting it sit overnight on the counter gives it time to develop that tangy sourdough flavor that I love—without overcomplicating the process.
It’s one of the easiest ways to get that “real sourdough” taste when using fresh milled flour.
Using Store-Bought Flour Instead
If you’re not using fresh milled flour:
- Bread flour works best for structure and chew
- All-purpose flour works too (slightly softer result)
- You may need a little less water (start with ~440g / 1 ¾ cups)
- Fermentation may be slightly slower, so give it time
Tools I Use
- Kitchen scale
- 9×13 baking dish
- Olive oil sprayer
- Food processor (for the pepperoni—trust me on this one)
Affiliate Disclosure: This post may contain affiliate links, which means I may earn a small commission if you purchase through those links—at no additional cost to you.
Final Thoughts
This is one of those meals that feels simple but turns into something everyone talks about after.
Crispy edges, soft center, tangy dough, and pepperoni in every single bite.
We’ll definitely be making this one again.
Rustic Roots & Modern Finds 
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