Sourdough Focaccia Pizza: A Healthy, Versatile Twist on Classic Pizza!

Sourdough is one of the most versatile and healthy types of bread you can make. The long fermentation process not only enhances its flavor but also breaks down gluten and starches, making it easier to digest. Plus, it’s made with just two simple ingredients: flour and water! When you make your own sourdough pizza base, you’re getting a healthier, more digestible, and nutrient-dense alternative to conventional pizza dough.

Why Sourdough Focaccia Pizza is Healthier:

1. Easier to Digest:

Sourdough’s natural fermentation process involves beneficial bacteria and yeast that work together to break down gluten and starches in the dough. This makes it significantly easier to digest compared to traditional pizza dough, which often contains more processed ingredients.

Breaking Down Gluten: The longer fermentation time of sourdough allows the natural bacteria to partially digest the gluten, reducing the gluten content and making it more tolerable for those who are sensitive to gluten (without being entirely gluten-free). This is important for anyone who experiences discomfort after eating traditional bread products.
Lower FODMAPs: The fermentation process also helps reduce the presence of FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), which are a group of carbohydrates that can cause bloating and digestive issues. By lowering FODMAPs, sourdough may be gentler on your gut, especially for individuals with IBS or other digestive concerns.

2. Nutrient-Dense and Rich in Probiotics:

Unlike traditional pizza dough, sourdough is made through a fermentation process that promotes the growth of beneficial bacteria or probiotics. These probiotics contribute to a healthier gut microbiome, which plays a crucial role in overall health.

Gut Health Benefits: A balanced gut microbiome supports digestion, boosts the immune system, and helps absorb nutrients more efficiently. By incorporating sourdough into your diet, you’re enhancing gut health while enjoying a satisfying, savory meal.
Rich in Nutrients: Sourdough also has a lower glycemic index compared to regular pizza dough. This means that sourdough bread doesn’t cause a rapid spike in blood sugar levels, unlike highly refined, simple carbohydrate-based foods. A lower glycemic index can help stabilize energy levels, reduce the risk of type 2 diabetes, and maintain long-term health.

3. Better Ingredients for a Cleaner, Healthier Meal:

When you make sourdough focaccia pizza at home, you have full control over the ingredients you use. By choosing high-quality, organic options, you can ensure your meal is free from harmful additives and preservatives often found in processed pizza dough and store-bought pizzas.

Organic Cheese and Meats: Opting for organic mozzarella and ricotta cheese ensures you’re getting dairy products that are free from artificial hormones, pesticides, and antibiotics. Organic dairy also provides a higher concentration of omega-3 fatty acids, which are beneficial for heart health and inflammation reduction.
Grass-Fed Meats: By choosing grass-fed meats like Applegate pepperoni and bacon, you not only avoid added preservatives and chemicals but also benefit from the nutritional advantages of grass-fed products. Grass-fed meat is higher in beneficial nutrients like omega-3 fatty acids, conjugated linoleic acid (CLA), and antioxidants. CLA has been shown to support immune health and may reduce the risk of cancer. Additionally, grass-fed beef is typically leaner than grain-fed beef, making it a healthier protein choice.

Sourdough Focaccia Pizza

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Ingredients

For the Sourdough Base:

50 grams Sourdough Starter (active)
10 grams Salt
430 grams Water
520 grams Flour
4 tbsp Olive Oil

For the Pizza Focaccia:

2 1/2 cups Mozzarella Cheese
1 can Marinara sauce
1/2 cup Ricotta cheese
1 package Organic Uncured Bacon and Pepperoni
3 tbsp Honey
Fresh Basil

Instructions

Day 1: Prepare the Sourdough Base

In a large mixing bowl, combine active sourdough starter, salt, and water. Stir well until everything is fully dissolved.
Gradually add all-purpose flour to the mixture and stir until it forms a sticky dough. Cover and let rest for 30 minutes.
Perform one fold by scooping from the bottom and lifting a corner of the dough, then folding it toward the center. Rotate the bowl and repeat this process for a total of 10 times.
Cover the dough and leave it in a warm environment until it doubles in size.
Drizzle 2 tbsp olive oil in the bottom of a 9×13” baking dish, and line it with parchment paper. Transfer the dough to the dish and fold it like an envelope, placing the seam-side down.
Cover the baking dish and let the dough rest in a warm area overnight.

Day 2: Assemble and Bake the Focaccia Pizza

Preheat your oven to 430°F.
Stretch the dough to fit the pan, ensuring it fills the corners.
Drizzle 3 tbsp olive oil over the dough, then use your fingers to press into the dough to create dimples all over the surface. Optionally, sprinkle with flaky salt and rosemary for extra flavor.
Place the dish in the oven and bake for 20-25 minutes, or until the top is golden and crispy.
Spoon the marinara sauce over the baked focaccia, followed by a layer of grated mozzarella cheese. Top with pepperoni and bacon, then bake again until the cheese is melted and bubbly.
While the pizza bakes, heat 3 tbsp honey in a small saucepan over low heat.
Once the pizza is out of the oven, add dollops of ricotta cheese and freshly chopped basil. Drizzle with the warmed honey for a sweet finishing touch.