Sourdough Focaccia Pizza

Sourdough Focaccia Pizza

INGREDIENTS:

For the Sourdough Focaccia:

  • 4 cups all-purpose flour
  • 1 1/2 cup warm water
  • 1/2 cup active sourdough starter (fed and bubbly)
  • 1 tbsp. salt
  • 2 tbsp. Botticelli Chef Select Cooking Extra Virgin Olive Oil (plus more for drizzling)

Toppings:

  • 1 cup Botticelli Pizza Sauce
  • 1 cup mozzarella chunks
  • 12-15 slices pepperoni, halved
  • 1/2 cup kalamata olives, halved or whole
  • Fresh basil or chili flakes (optional, for serving)

For the Whipped Ricotta (piped after bake):

  • 1/2 cup whole milk ricotta
  • 2 tbsp. heavy whipping cream
  • Pinch of salt, optional
  • Drizzle of Botticelli Finishing Extra Virgin Olive Oil

PREPARATION:

  1. In a large bowl, mix flour, water, sourdough starter, and salt until a shaggy dough forms. Rest for 30 minutes to an hour, then fold/stretch once. Let rise for 12+ hours (until doubled in size) at room temperature overnight.
  2. Generously grease a rectangular sheet pan with Botticelli Chef Select Cooking Extra Virgin Olive Oil. Transfer the risen dough to the pan and gently flip to coat with oil.
  3. Let rest covered until risen and puffy 1 1/2-2 hours. Dimple the dough with your fingers and drizzle 1 tbsp. more Botticelli Chef Select Cooking Extra Virgin Olive Oil over top. 
  4. Bake at 450F for 15-20 minutes before adding your toppings, so the focaccia can cook through first.
  5. Spread Botticelli Pizza Sauce evenly across the surface.
  6. Lay mozzarella chunks across the pizza in white stripes
  7. Lay pepperoni slices in neat rows to form the red stripes.
  8. Arrange the kalamata olives in a blue square area at the top-left for the "stars" section.
  9. Bake at 450F for 15-20 more minutes, or until the crust is golden and the cheese is bubbling. Let cool slightly before slicing.
  10. In a food processor, whip together, the ricotta, heavy cream, and salt. Let process until light and fluffy. Transfer to a piping bag or zip-lock bag with the corner trimmed.
  11. Once pizza is out of oven and slightly cooled, pipe small dollops of whipped ricotta over the kalamata olive section to mimic the stars. Drizzle with Botticelli Finishing Extra Virgin Olive Oil for a fresh flair.
  12. Cut into squares, serve and enjoy.

Recipe by Brittnee DeHaan

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