Margherita Pizza Sourdough Focaccia

4.50 from 8 votes

This recipe replaces water with marinara sauce for a rich and flavorful focaccia bread. Inspired by margherita pizza this focaccia is topped with more marinara sauce, mozzarella cheese and fresh basil.

Prep Time15

Cook Time25

Proofing Time8

Total Time8 40

Course: Bread

Cuisine: Italian

Servings: slices

Author: Emily Christensen

Equipment

Ingredients

400 grams marinara sauce 1 ¾ cups
10 grams garlic salt 1 ½ teaspoon
150 grams sourdough starter, active and bubbly ½ cup + 2 Tablespoons
500 grams bread flour 3 ⅔ cups

For topping:

60 grams garlic oil or olive oil, divided ¼ cup
60 grams marinara sauce ¼ cup
115 grams mozzarella cheese 1 cup
Fresh basil leaves

Instructions

Mix together 400 grams of marinara sauce, sourdough starter, and garlic salt, creating a milky consistency.
400 grams marinara sauce, 150 grams sourdough starter, active and bubbly, 10 grams garlic salt
Add in bread flour and mix with a dough whisk or by hand until a shaggy dough is formed and the flour is incorporated. Cover the dough and let it sit at room temperature, ideally in the 77-85F range.
500 grams bread flour
About 30 minutes later, perform a set of stretch and folds by lifting the dough up and then bring the dough on top of itself. Repeat this motion 3 more times rotating the bowl 90 degrees each time. This is one set. Repeat this 1-2 more times with 30 minutes in between each set.
Let the dough rise until it has risen 50% in size. Typically from the time it is made to when it is ready it takes about 5 hours.
Spray a 9x13" pan with non-stick spray and then add 2 Tablespoons of garlic oil or olive oil to the pan. Dump the dough into the pan and cover. Let the dough rise for another hour or two until puffy and mostly fills the pan.
Add the additional 2 Tablespoons of olive or garlic oil to the top of the dough. Then add 1/4 cup marinara sauce and 115 grams of mozzarella cheese in chunks. You can always add more or less depending on your preferences. Using the tips of your finger press down into the dough stretching it to fill the pan and dimpling it, creating craters in the dough.
60 grams marinara sauce, 115 grams mozzarella cheese
Bake at 425F for about 25-30 minutes until golden brown and baked through.
Remove from the pan and let cool on a cooling rack. Top with fresh basil.
Fresh basil leaves

Notes

If you can't bake right away, once the dough is in the pan place it in the fridge covered for no more than 18 hours. Remove the pan from the fridge and let the dough rise on the counter until puffy. Dimple the dough and add the toppings.
If you use a cast iron pan the dough will be thicker and will need to bake longer. Expect it to take about 40 minutes instead.

Nutrition