Sourdough Breakfast Focaccia Recipe Start to Finish | Sarah Grunewald & Friends | Simply Bread Co.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Pancetta can be more affordable and adds a similar flavor.

Mix room temperature filtered water, olive oil, and sourdough starter in a large bowl until it reaches a milky texture.

Add all-purpose flour and salt, mixing until there are no dry bits left, which takes about 2 minutes.

Let the dough rest for 30 minutes.

Perform the first stretch and fold by grabbing one edge of the dough and folding it over itself, repeating on each side to strengthen the dough.

Let the dough rest for another 30 minutes.

Perform the second coil fold by wetting your hands and grabbing the dough from the middle, stretching it up and folding it over itself, then turning and repeating.

Let the dough rest for another 20-30 minutes.

Perform the third coil fold, noticing the dough's transformation and the fermentation bubbles forming.

Cover the dough and place it in the fridge overnight to cold proof.

The next day, remove the dough from the fridge and stretch it out onto a greased baking sheet, drenching it in olive oil.

Let the dough rest for a little longer to relax.

Prepare toppings by mixing bacon and onion with a little olive oil, salt, and pepper.

Preheat the oven to 425°F.

After the dough has rested for an hour, coat it with extra virgin olive oil for a crispy top.

Dimple the dough to create pockets for toppings, which helps with texture and flavor.

Top the dough with cubed white cheddar cheese, onion, and bacon, pressing them lightly into the dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens