Sourdough pizza focaccia

Detroit-style sourdough focaccia pizza is baked in a pan coated in olive oil, topped with homemade tomato sauce & loaded with 3 different types of cheese.

A recipe for sourdough Detroit-style pizza that's thick and soft on the inside but with a crispy buttom crust and frico (cheese) crust along the outside.

Do you have sourdough that you accidently overproofed? Or are you looking for a fluffy and flavorful pizza dough? Well, Let's try some focaccia pizza.

Elevate your pizza night with this easy Sourdough Focaccia Pizza recipe! This Italian-inspired pan pizza combines the best of focaccia and Detroit-style pizza, featuring crispy edges, a fluffy, soft interior, and a tangy taste from sourdough starter discard. The perfect dinner or appetizer, it requires no yeast and can be prepared the same day or overnight. Enjoy a delicious twist on classic pizza!

Sourdough Focaccia Pizza - Everyday Homemade

This extra-cheesy, pillowy focaccia pizza is the ultimate homemade pie for your next pizza night.

Chewy, bubbly, quick and easy to make, this same day Sourdough Discard Pizza Crust is sure to become a regular on your weekly menu. This easy dough comes together in no time and is a great way to use up sourdough discard whether you are new to sourdough or a seasoned pro.

The best thing you can do with a sourdough focaccia bread recipe is turn it into a delicious focaccia pizza. Try the caprese pizza option!

Let’s face it it’s ONLY October and the mundane lunch rotation is already getting OLD! If your new to the sourdough game this one is tricky to pull off because you’ll need an Active Starter- but if your sourdough crazy like A lot of us are you should be ready to roll with this! The nice thing with

This sourdough focaccia bread features pickle juice in place of water making this bread super flavorful and then is topped with all your favorite cheeseburger toppings including tomatoes, onions, pickles, cheddar cheese, ground beef, and of course we can't forget the drizzle of burger sauce on top.