Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but reduce the water by about 25-35 grams since all-purpose flour absorbs less water than bread flour. The texture will be slightly less chewy but still delicious.

I don't have all four cheeses. Can I still make this recipe?

Absolutely! Use what you have, aiming for about 420 grams total cheese. A simple combination of mozzarella and parmesan will still yield excellent results. The key is having at least one cheese that melts well (like mozzarella) and one that adds flavor (like parmesan).

Can I make this without an active sourdough starter?

This recipe is specifically designed for sourdough fermentation. If you don't have a starter, consider looking for a yeasted focaccia recipe instead, as the techniques and timings will be quite different.

My dough seems too wet. Did I do something wrong?

Focaccia dough is naturally very high hydration, which creates those beautiful air bubbles. Rather than adding more flour, try using the coil fold technique with wet hands to build strength. The dough will become more manageable after the first couple of folds and as fermentation progresses.

Cheesy Garlic Sourdough Focaccia Recipe

Name: Cheesy Garlic Sourdough Focaccia Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 21 h
Cuisine: Italian-Inspired
Ingredients: 5 grams sourdough starter, ripe, bubbly and active (about 1 teaspoon); 55 grams flour, all-purpose or bread flour (scant 1/2 cup); 55 grams water (about 1/4 cup); 100 grams levain, ripe and active (scant 1/2 cup) or 100g bubbly starter as a substitute; 425 grams water (about 1 3/4 cups); 13 grams salt (about 2 teaspoons); 500 grams bread flour (about 3.5 cups); 150 grams mozzarella cheese, shredded (about 1 1/2 cups); 70 grams parmesan cheese, shredded (about 1/2 cup); 100 grams sharp cheddar cheese, shredded (about 1 cup); 100 grams monterey jack cheese, shredded (about 1 cup); 4 grams dried oregano (about 1 Tablespoon); 4 grams dried basil (about 1 Tablespoon); 55 grams olive oil (about 1/4 cup); 35 grams unsalted butter, melted (about 2.5 Tablespoons); 3 grams garlic powder (about 1 teaspoon); 2 grams salt (about 1/4 teaspoon); 1 gram dried oregano (about 1 teaspoon); 1 gram dried basil (about 1 teaspoon); 2 cloves garlic, minced

This Cheesy Garlic Sourdough Focaccia is a game-changer for bread lovers! Imagine the most heavenly combination of pillowy sourdough, melted cheese, and aromatic garlic coming together in one unforgettable bite. The beautiful thing about this recipe is that while it does involve some waiting time for fermentation (that’s where all the flavor magic happens!), the actual hands-on work is minimal. The result? A stunning, restaurant-quality bread that will have everyone asking for your secret.

Why You’ll Love This Recipe

Flavor Explosion: The combination of four cheeses, herbs, and garlic creates an irresistible flavor profile that elevates this beyond ordinary bread.
Impressive Results: This focaccia looks and tastes like it came from an artisan bakery, even though the technique is straightforward.
Flexible Timeline: Most of the work is done by time and your sourdough starter. You can even refrigerate the dough for up to 48 hours if your schedule gets busy.
Perfect Texture: The focaccia has a crispy, cheesy exterior while maintaining a light, airy interior with those beautiful sourdough bubbles.

Ingredients You’ll Need

Sourdough Starter: The heart of this recipe, providing natural leavening and that distinct tangy flavor. Make sure it’s active and bubbly before using!
Bread Flour: Provides the structure needed for this high-hydration dough. The higher protein content helps create those beautiful air pockets.
Cheese Blend: A masterful combination of mozzarella (for stretch), parmesan (for sharpness), cheddar (for flavor depth), and monterey jack (for creaminess). Each cheese plays a crucial role in the final flavor profile.
Herbs: Dried oregano and basil infuse the bread with Mediterranean flavors that complement the cheese perfectly.
Garlic: Both powdered and fresh minced garlic create layers of flavor throughout the bread.
Olive Oil and Butter: This dynamic duo creates a rich, flavorful base that helps crisp the bottom and adds tremendous flavor.
Salt: Enhances all the flavors and is essential for proper fermentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Cheese Combinations

Feel free to experiment with your favorite cheeses! Fontina, gruyère, or provolone would work beautifully. Just keep the total amount of cheese consistent.

Herb Variations

Fresh herbs like rosemary, thyme, or sage can replace the dried herbs. If using fresh, double the amount and chop finely.

Add Some Heat

Sprinkle red pepper flakes into the cheese mixture for a spicy kick that pairs wonderfully with the garlic and cheese.

Vegetable Toppings

Try adding thin slices of tomato, caramelized onions, or roasted bell peppers before baking for a more substantial focaccia.

How to Make Cheesy Garlic Sourdough Focaccia

Step 1: Prepare the Levain

Mix your active sourdough starter with water and flour in a 1:10:10 ratio. Let it ferment overnight until doubled in size and bubbly. This is the foundation of your bread’s flavor!

Step 2: Mix the Dough

Combine your levain with water, salt, and bread flour. Mix until you have a sticky dough, then let it rest. This initial rest period (autolyse) allows the flour to fully hydrate and begins gluten development.

Step 3: Strengthen with Coil Folds

Perform several sets of coil folds, incorporating the cheese mixture during the second set. This technique builds strength in the dough without deflating those precious air bubbles.

Step 4: Bulk Fermentation

Allow the dough to rise at a warm temperature until it’s puffy and showing signs of fermentation. Be patient here—this is where the magic happens!

Step 5: Prepare and Proof in the Pan

Coat your baking pan with the aromatic garlic herb oil, then gently stretch the dough to fit. Pour the remaining oil on top and let the dough complete its final rise until doubled in size.

Step 6: Top and Dimple

Sprinkle fresh minced garlic and the remaining cheese mixture over the puffy dough. Use your fingertips to create those classic focaccia dimples that will catch pools of oil and melted cheese.

Step 7: Bake to Golden Perfection

Bake until the top is bubbling with melted cheese and the crust is golden brown. The internal temperature should reach 200°F for perfectly baked bread.

Pro Tips for Making the Recipe

Temperature Matters: Keep your dough at around 78°F during fermentation for optimal results. Too cold and fermentation slows down; too hot and you might get off flavors.
Don’t Rush the Process: Sourdough needs time to develop flavor and structure. The waiting is worth it!
Wet Hands Technique: Keep a small bowl of water nearby to wet your hands before handling the sticky dough—it prevents sticking without adding extra flour.
Watch for Fermentation Signs: Your dough should be jiggly, domed, and have visible bubbles when ready to bake. If it’s not there yet, give it more time.
Dimple with Purpose: Press firmly but not all the way to the bottom when creating dimples—you want to preserve some of those air bubbles.

How to Serve

This focaccia shines as part of an Italian-inspired meal or as the star of a bread basket. Here are my favorite serving suggestions:

As an Appetizer

Cut into small squares and serve warm with marinara sauce for dipping.

With Soup or Salad

Pair with a tomato-based soup or a fresh green salad for a complete meal. The bread is substantial enough to be the main carbohydrate component.

Sandwich Base

Slice horizontally and use as the base for an incredible sandwich. Try it with Italian cold cuts, roasted vegetables, or even as a base for a deluxe grilled cheese.

Wine Pairing

A medium-bodied red wine like Chianti or Sangiovese complements the cheesy, herbal flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store completely cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.

Freezing

This focaccia freezes exceptionally well! Wrap individual portions tightly in plastic wrap and then foil before freezing for up to 3 months.

Reheating

For the best texture, reheat frozen or refrigerated focaccia in a 350°F oven for 5-10 minutes. This restores the crispy exterior better than microwaving.

Make-Ahead Option

You can refrigerate the dough after placing it in the oiled pan for up to 48 hours. When ready to bake, let it come to room temperature and complete the final rise before proceeding.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but reduce the water by about 25-35 grams since all-purpose flour absorbs less water than bread flour. The texture will be slightly less chewy but still delicious.
I don’t have all four cheeses. Can I still make this recipe?

Absolutely! Use what you have, aiming for about 420 grams total cheese. A simple combination of mozzarella and parmesan will still yield excellent results. The key is having at least one cheese that melts well (like mozzarella) and one that adds flavor (like parmesan).
Can I make this without an active sourdough starter?

This recipe is specifically designed for sourdough fermentation. If you don’t have a starter, consider looking for a yeasted focaccia recipe instead, as the techniques and timings will be quite different.
My dough seems too wet. Did I do something wrong?

Focaccia dough is naturally very high hydration, which creates those beautiful air bubbles. Rather than adding more flour, try using the coil fold technique with wet hands to build strength. The dough will become more manageable after the first couple of folds and as fermentation progresses.

Final Thoughts

This Cheesy Garlic Sourdough Focaccia transforms simple ingredients into something truly spectacular. While it does require patience as the dough develops, the actual hands-on time is minimal, and the results are absolutely worth the wait. The combination of tangy sourdough, melty cheese, and aromatic garlic creates a bread that’s perfect for sharing (though you might not want to!). I hope you’ll give this recipe a try—it might just become your new signature bake!