Sourdough Pizza Focaccia
This Sourdough Pizza Focaccia is the ultimate pizza night upgrade!! It’s crispy on the edges but chewy on the center and loaded with a meat lovers dream toppings!
Ingredients you’ll need:
- 1 batch of Sourdough Focaccia Recipe
- 1 Garlic Head cloves peeled
- 1 lb. Italian Sausage browned
- Pepperoni thinly sliced
- 8 oz. Low Moisture Mozzarella grated
- 1 can San Marzano Tomatoes
- 1 tbsp. Dried Oregano
- 1 tsp. Red Pepper Flakes
- 2 tbsp. Olive Oil
- 1/2 cup Fresh Basil
- Salt & Black Pepper to taste
- Fresh Ricotta
- Optional Prosciutto
how to store pizza focaccia:
Store leftover pizza focaccia in the fridge in an airtight containers for up to 3-4 days. Reheat in the oven at 400F for 6-8 minutes.
Check out my other Sourdough Focaccia recipes below:
Cook with me!
Sourdough Pizza Focaccia
Ingredients
- 1 batch of Sourdough Focaccia Recipe*
- 1 Garlic Head cloves peeled
- 1 lb. Italian Sausage browned
- Pepperoni thinly sliced
- 8 oz. Low Moisture Mozzarella grated
- 1 can San Marzano Tomatoes
- 1 tbsp. Dried Oregano
- 1 tsp. Red Pepper Flakes
- 2 tbsp. Olive Oil
- 1/2 cup Fresh Basil
- Salt & Black Pepper to taste
- Fresh Ricotta
- Optional Prosciutto
Instructions
- Prep the sourdough focaccia recipe the day before.
- The next morning, drizzle 3 tbsp. olive oil in the bottom of a 9×13″ baking dish. I also recommend lining the bottom with parchment paper prior to adding the olive oil.
- Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.
- Let the focaccia sit in a warm environment (room temperature) for 4-6 hours, until nearly doubled in volume and super jiggly.
- Preheat oven to 425F for at least 30 minutes.
- Thinly slice the peeled garlic cloves.
- Drizzle the focaccia with 3 tablespoons of olive oil, then use your fingers to press into the dough to create dimples all over the surface.
- Add the thinly sliced garlic and half press into the dough.
- Bake for 20-30 minutes, until golden on top.
- While the focaccia bakes, combine the san Marzano tomatoes, 2 tablespoons olive oil, (if desired) 2 garlic cloves, dried oregano, 1/4 cup fresh basil, and red pepper flakes in a food processor. Blend until smooth. Season with salt and black pepper to taste.
- Take the focaccia out of the oven to add a thin layer of the homemade pizza sauce.
- Layer with half of the grated mozzarella, then the browned sausage, pepperoni, and remaining half of the cheese.
- Bake another 8-10 minutes, until cheese is melted on top and slightly golden.
- Pipe dollops of whipped ricotta on top, as well as the prosciutto. Garnish with freshly grated parmesan and chopped basil to enjoy!
Notes
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Have you baked the focaccia the day before and then the next day topped with pizza toppings and put it back in oven to warm up and melt cheese ect?
Hi Lindsay! That is definitely an option!! I would actually recommend topping after a par-bake for extra crispy focaccia crust, so I shouldn’t see why that wouldn’t work!
I can’t wait to try this. I’ve made your same day focaccia, and it was amazing, so good. This recipe looks incredible.
What a beautiful dough, it looks so fluffy! Another recipe I’m going to try! I must confess I’m in love with the lighting in the photos, the sun shining on the dishes looks so beautiful!
Hi. I make you Overnight Foccacia all the time. It is a huge hit in my house and always requested by friends. I was going to try your pizza focaccia recipe. Is the can of San Marzano tomatoes a 28oz can? Thanks. Keep the recipes coming
hi judy! im so happy yall love the focaccia!! yes, the san Marzano tomatoes typically only come in 28 oz can size. you won’t need all of it, but could either freeze the remainder or use in a pasta recipe!