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

Description

Enjoy a uniquely flavorful Cheesy Garlic Sourdough Focaccia that’s crisp on the outside and soft inside, layered with a blend of four cheeses and aromatic garlic herb oil. Naturally leavened with bubbling sourdough, this recipe maximizes texture and taste for a cheesy, savory bread perfect as a snack, appetizer, or side.

Ingredients

Units Scale

Levain (Overnight Starter)

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)

Sourdough Focaccia Dough

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)

Cheese Mixture

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)

Garlic Herb Oil

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)

Topping

2 cloves garlic, minced

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Instructions

Make the Levain: Mix together 5 grams of ripe sourdough starter with 55 grams each of water and flour in a container. Cover and let sit overnight at around 78ºF until doubled in size, bubbly, and active. You may substitute 100 grams of bubbly sourdough starter if desired.
Mix the Focaccia Dough: In a large bowl, combine 100 grams ripe levain with 425 grams water, 13 grams salt, and 500 grams bread flour. Stir using a dough whisk or spoon until a sticky dough forms. Cover and let the dough rest for 30 minutes.
First Coil Fold: Uncover dough and perform 4-6 gentle coil folds to begin developing structure; the dough will be sticky at this stage. Wet your hands before handling. Cover and let rest for 30 minutes.
Prepare the Cheese Mixture: While dough rests, shred and mix all cheeses in a bowl. Toss with dried oregano and basil until evenly combined. Cover and set aside.
Second Coil Fold with Cheese: Wet hands and add half of the cheese mixture over the dough. Perform another set of coil folds, incorporating the cheese as you go. Cover and rest for 30 minutes; refrigerate the remaining cheese.
Third Coil Fold: Again with wet hands, perform 3-4 additional coil folds, further mixing in inclusions. Cover and rest for 30 minutes.
Fourth Coil Fold and Bulk Fermentation: Repeat last set of coil folds. Cover and let dough rest at 78ºF for 1.5–2 hours, until risen 30–40% with bubbles at edges.
Prepare the Garlic Herb Oil: Mix olive oil, melted butter, garlic powder, salt, oregano, and basil together in a small bowl and set aside.
Prepare Baking Pan: Grease a 9×13″ metal pan or 12″ skillet with half of the garlic herb oil. Optionally line with parchment paper to prevent sticking.
Shape and Stretch the Dough: Transfer dough into prepared pan. Slowly stretch to fill the pan, pulling gently on the underside. If dough resists, rest 1 minute and try again. Pour the remaining garlic herb oil over the dough. Cover and proof, or refrigerate up to 48 hours for future baking.
Second Proof: Allow dough to proof in a warm spot (78–80ºF) for 3–5 hours, until doubled, airy, and puffed.
Dimple and Top: Preheat oven to 425ºF. Sprinkle minced garlic and reserved cheese mixture evenly over dough surface. Dimple the dough deeply with your fingers across the surface, creating wells and encouraging bubbles to form.
Bake: Once oven is ready, bake focaccia for 25–30 minutes, until golden brown, bubbly, and crisp. Internal bread temperature should reach 200ºF. Cool in pan for 5–10 minutes, then transfer to a wire rack. Slice and enjoy while warm!

Notes

Sourdough Substitute: Use 100g ripe sourdough starter instead of levain if preferred.
Flour Choice: For the best texture, use bread flour. If using a lower-protein flour, decrease water slightly.
Olive Oil Flavor: Use an olive oil with a flavor you enjoy, as it greatly impacts the finished bread.
Cold Fermentation: For easier scheduling and more flavor, refrigerate the dough after shaping for up to 48 hours before final proof and baking.
Cheese Variations: Swap in your favorite cheese blends to suit your taste.

Nutrition

Serving Size: 1 slice
Calories: 349 kcal
Sugar: 0.4 g
Sodium: 765 mg
Fat: 17 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0.1 g
Carbohydrates: 33 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 36 mg