Sourdough Focaccia Pizza Bianca

5 from 1 vote

Sourdough Focaccia Pizza Bianca

This sourdough focaccia pizza bianca features a thick, bubbly crust topped with pesto, mozzarella, and parmesan. A cozy, flavorful pizza night favorite.

Prep Time2 30

Cook Time27

Final Rise4

Total Time6 57

Course: Dinner, Sourdough

Cuisine: American, Italian

Servings:

Calories: 386kcal

Author: Joy Kincaid

Equipment

Ingredients

125 grams active sourdough starter about 1/2 cup
10 grams sugar about 2 1/2 teaspoons
375 grams water about 1 1/2 cups
500 grams bread flour about 3 2/3 cups
10 grams salt about 1 1/2 teaspoons
15 grams olive oil about 3 teaspoons

Topping:

4 oz prepared basil pesto about 1/2 cup
4 oz shredded mozzarella about 1 cup
2 oz shredded parmesan cheese about 1/2 cup
Optional: flaked red pepper

Instructions

Mix the dough: In a large mixing bowl, combine the sourdough starter, sugar, water, and bread flour into a shaggy mass. Cover and let rest in a warm spot for 1 hour.
Strengthen the dough: Add salt and olive oil to the dough, mixing until smooth. Cover and let rise for 90 minutes, performing a stretch and fold every 30 minutes.
Shape the dough: Transfer the dough to a parchment-lined baking sheet greased with olive oil. Gently press the dough towards the edges of the pan. Avoid stretching it too far at once — revisit every 30 minutes to continue coaxing it to the corners.
Final rise: Let the dough rest for 3-4 hours, allowing it to rise until puffy and bubbly.
Preheat: Preheat the oven to 450°F (230°C), placing a baking stone or steel in the top third of the oven if using.
Top and bake: Dimple the surface of the dough with oiled fingers, pressing downward without breaking through. Dot the top with pesto and gently spread it out, taking care not to deflate the bubbles.
Bake for 20 minutes. Remove from the oven and sprinkle with mozzarella and parmesan. Return to the oven and bake for an additional 5-7 minutes, until the cheese is melted, golden, and bubbling.
Serve: Remove from the oven and, if desired, sprinkle with flaked red pepper. Slice into pieces and enjoy while warm.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or skillet to crisp the crust and melt the cheese.

Make-Ahead: After mixing and strengthening, refrigerate the dough overnight for a slow ferment. Bring to room temp before shaping and final rise.

Tips:

This focaccia dough can be baked in a 9x13 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.
While mozzarella and parmesan create a classic combination, you can experiment with other cheeses like fontina, gouda, or goat cheese. Just be mindful not to overload the pizza, as too many toppings can weigh down the crust.

Nutrition