Pepperoni Sourdough Focaccia Pizza
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 6
Ingredients
  • - 550 g strong all-purpose flour or bread flour, with a protein level of at least 11%
  • - 1 (14.5 oz) can Don Pepino Pizza Sauce
  • - 60 g water
  • - 10 g salt
  • - 120 g active, doubled sourdough starter
  • - 4–5 tablespoons good-quality olive oil, divided
  • For the pizza topping
  • - Garlic-flavored olive oil, for drizzling
  • - 1 (8 oz) package shredded mozzarella cheese
  • - Pepperoni, as desired
  • - Additional favorite pizza toppings, optional
Instructions
  1. Instructions
  2. Feed your starter. In the morning, feed your sourdough starter so you have at least 120 g of active starter available. Allow it to rise until active and nearly doubled.
  3. Make the dough. In a large bowl, combine the 14.5-ounce can of Don Pepino Pizza Sauce and 60 g water. Add the active sourdough starter and mix to combine.
  4. Add the flour and salt. Use wet hands to squeeze and mix everything together until well combined. The dough will be sticky/shaggy. Cover and allow it to rest for 30 minutes.
  5. Stretch and fold. Over the next 2 hours, perform 4 sets of stretch-and-folds, approximately 30 minutes apart. For each set, gently stretch one side of the dough upward and fold it over itself. Turn the bowl and repeat approximately 4–5 times until you've worked your way around the dough. The dough should gradually become smoother and more elastic.
  6. Begin the bulk rise. After the final stretch-and-fold, cover the bowl and allow the dough to sit at room temperature for approximately 2-3 hours. (Could take longer if house is on the cooler side)
  7. Cold ferment. Transfer the covered dough to the refrigerator and allow it to cold ferment for 8–20 hours.
  8. Prepare your pan. The next day, remove the dough from the refrigerator. Add approximately 3 tablespoons olive oil to a 9 x 13-inch baking pan.
  9. Place the cold dough in the prepared pan. Rub a little olive oil over your fingertips and gently stretch and press the dough toward the edges of the pan. If the dough springs back, let it rest for about 10 minutes, then continue stretching.
  10. Final rise. Cover the pan and allow the dough to rise at room temperature until jiggly, puffy, and approximately doubled in size, about 3–7 hours, depending on the temperature of your kitchen.
  11. Preheat the oven to 445°F.
  12. Top the focaccia. Once the dough is fully risen, drizzle the surface with garlic-flavored olive oil. Using greased fingertips, gently press dimples all over the dough.
  13. Sprinkle evenly with the entire 8-ounce package of shredded mozzarella, then add pepperoni. You can also add any of your favorite pizza toppings.
  14. Bake for 20–25 minutes at 445°F, or until the focaccia is deeply golden brown, the cheese is melted and bubbly, and the edges are crisp.
  15. Remove the focaccia from the oven and carefully take it out of the pan. Transfer it to a cooling rack and let rest for 5 minutes before slicing and serving.
  16. Tip: Because the pizza sauce replaces most of the water in the original recipe, the dough will have a beautiful tomato flavor throughout—not just on top—giving it that thick, saucy, grandma-style pizza feel.
Recipe by Sweet Dash of Sass at http://sweetdashofsass.com/2026/09/pepperoni-sourdough-focaccia-pizza/