Sourdough Focaccia Pizza Bianca

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This sourdough focaccia pizza bianca is a flavorful, basil-infused twist on classic focaccia. Made with active sourdough starter, the thick, airy crust is topped with vibrant pesto, bubbly mozzarella, and golden parmesan for a crusty, cheese-covered delight.

Sourdough focaccia pizza bianca cut into serving pieces.

Sourdough focaccia pizza is a great weeknight recipe—hearty, satisfying, and easy to pair with simple sides. Just like my cheeseburger sliders or sausage potato kale soup, it’s the kind of meal the whole family will love.

And if you’re craving something sweet afterward, you can’t go wrong with a batch of sourdough brownies for dessert—because nothing pairs better with pizza than chocolate!

Why You’ll Love Sourdough Focaccia Pizza Bianca

Easy sourdough recipe for beginners: This pizza starts with a simple dough similar to this sourdough focaccia—no complicated shaping or special tools required. Just grab a pizza stone or sheet pan and you’re good to go.
Flexible: You can prep the dough ahead of time and pop it in the fridge overnight for a slow, flavorful cold ferment. Pizza night just got easier!
Savory comfort food: With melty cheese, rich pesto, and a thick, pillowy crust, it’s the ultimate family-friendly dinner. Be sure to also try my sourdough discard focaccia pizza.

Ingredients

Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.

Bread flour: A higher protein flour, like bread flour, makes the best pizza crust, but you can substitute all-purpose if that’s what you have on hand.
Sourdough starter: Active sourdough starter is used in this recipe to give rise and incredible flavor.
Olive oil: An obvious key ingredient, but worth noting that a high-quality, bold olive oil makes for an amazing dough.
Basil pesto: I like to use a prepared basil pesto, but you can make a homemade version if you prefer.
Cheese: A mix of mozzarella and parmesan gives a nice balance of stretch and sharp flavor from the aged Parm.

How to Make Sourdough Focaccia Pizza Bianca

Here are the step-by-step instructions for making sourdough focaccia pizza Bianca.

Collage of four photos showing steps 1-4 for how to make sourdough focaccia pizza.

Step 1: In a large bowl or stand mixer, combine sourdough starter, sugar, water, and bread flour (Photo 1). Mix into a shaggy dough (Photos 2 and 3). Cover with plastic wrap or a damp tea towel and let rest for 1 hour.

Collage of four photos showing steps 5-8 for how to make sourdough focaccia pizza bianca.

Step 2: Add salt and olive oil to the dough. Mix until smooth. Cover for bulk fermentation and let rise for 90 minutes, doing a stretch and fold every 30 minutes (Photos 4, 5, and 6) .

Step 3: Transfer dough to a parchment-lined baking sheet greased with olive oil. Gently press the dough toward the edges (Photo 7). Avoid stretching it too far at once — revisit every 30 minutes to continue coaxing it to the corners.

Step 4: Allow the dough to rise for 3–4 hours at room temperature until puffy and bubbly.

Step 5: Preheat the oven to 450°F (230°C). If using a baking stone or steel, place it in the top third of the oven.

Collage of four photos showing steps 9-12 for how to make sourdough focaccia pizza bianca.

Step 6: Dimple the top of the dough with oiled fingers (Photo 8), pressing down gently without tearing through the dough. Dot with pesto and spread carefully over the top (Photo 9).

Step 7: Bake for 20 minutes (Photo 10). Remove from oven, sprinkle with mozzarella cheese and parmesan, and return to bake for 5–7 more minutes until cheese is golden and bubbly (Photos 11 and 12).

Sourdough focaccia pizza bianca on a baking sheet, cut into serving pieces.

Step 8: Slice and enjoy while warm. Optional: sprinkle with flaked red pepper for extra flavor.

How to Store

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or skillet to revive the crisp crust and melty cheese.

Make-Ahead Instructions

After the initial mixing and strengthening steps, you can refrigerate the dough overnight for a slow ferment. This enhances the flavor and gives you more flexibility in your baking schedule. The next day, set the dough out at room temperature before shaping and continuing with the final rise.

Tips

This focaccia dough can be baked in a 9×13 dish with rosemary and olives. Inspired by a deep-dish pizza version, this makes the perfect soft, pillowy crust—thick but not too thick—and when it’s fresh, it’s nearly impossible to stop at one slice.
Want extra pesto flavor? Add a little more pesto after baking for a bright, herby finish.
Try dipping slices in marinara sauce or a roasted red pepper dip for extra flavor.
Optional topping ideas: fresh mushrooms, shredded chicken, roasted veggies, chopped walnuts, asparagus, zucchini, or sun-dried tomatoes.

Recipe FAQs

Why is it called pizza bianca?

“Pizza Bianca” means “white pizza” in Italian. It’s made without red pizza sauce and often highlights ingredients like olive oil, cheese, and herbs—this version features bright pesto and bubbly cheese for a fresh, flavorful twist.

Can I add other toppings?

Definitely! Sun-dried tomatoes, artichoke hearts, or thin slices of prosciutto work well. Just don’t overload the crust—keeping it light ensures it stays airy and bakes evenly.

How do I get a light and airy sourdough pizza crust?

Give the dough plenty of time to rise, and be sure to use stretch-and-folds to build strength. When shaping, be gentle—don’t press out the bubbles you’ve worked hard to create.

Can I use sourdough discard instead of an active starter?

This recipe calls for an active starter to give the dough proper lift. If you only have discard, you’ll need to add a small amount of commercial yeast for adequate rise.

What if I don’t have a baking stone or steel?

No worries—a baking sheet works just fine! A pizza stone or steel helps develop a crispy crust, but you’ll still get great results using a well-oiled sheet pan.

Can I use a different cheese or add more toppings?

Yes! Mozzarella and parmesan are a classic combo, but you can also try fontina, gouda, or goat cheese for a twist. Just be careful not to overload the pizza—too many toppings can weigh down the dough.