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Sourdough Discard Focaccia Pizza

Freshly prepared sourdough discard focaccia pizza close-up
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This Sourdough Discard Focaccia Pizza combines the tangy depth of sourdough discard with the airy, crisp texture of focaccia topped with fresh herbs and mozzarella for a delicious, homemade pizza experience.

Ingredients

Scale
  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 1/2 cup warm water
  • 1 tbsp olive oil, plus extra for drizzling
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup cherry tomatoes, halved
  • Fresh rosemary sprigs
  • Coarse sea salt for topping
  • Fresh basil leaves for garnish

Instructions

  1. In a large bowl, combine the sourdough discard, all-purpose flour, warm water, olive oil, salt, sugar, and instant yeast. Mix until a sticky dough forms.
  2. Cover the bowl with a damp cloth and let the dough rise in a warm place for 1 to 1.5 hours until doubled in size.
  3. Preheat oven to 450°F (230°C). Lightly oil a baking sheet or cast iron pan.
  4. Transfer the dough to the prepared pan and gently stretch it out to the edges. Use your fingers to create dimples across the surface.
  5. Drizzle with olive oil and scatter cherry tomatoes, fresh rosemary, and coarse sea salt evenly over the top.
  6. Bake for 15 minutes, then remove from oven and sprinkle shredded mozzarella over the focaccia.
  7. Return to the oven and bake for another 8-10 minutes until the cheese is melted and bubbly, and the crust is golden brown.
  8. Remove from oven, garnish with fresh basil leaves, slice, and serve warm.

Notes

For extra flavor, add caramelized onions or a sprinkle of chili flakes before baking. Serve with a side salad for a complete meal.

Find it online: https://thefoodieplanner.com/sourdough-discard-focaccia-pizza/