Cheesy Hot Honey Sourdough Focaccia Bread
I’m back with more fun Focaccia and this Cheesy Hot Honey Sourdough Focaccia Bread has to be my favorite one yet!
I use my tried a true Focaccia dough recipe and top it with creamy mozzarella, crisp roasted garlic, homemade bacon and hot honey! It is soft and chewy with a touch of sweetness…..you wont be stopping at just one bite.
You can use whatever focaccia bread recipe you like and spice it up with this toppings combination, however I love my recipe because its soft and airy like you want but the dough is still easy to work with! I play around with new sourdough flavors all the time and when I tell you Cole said this was the best one yet, I was fully on board with him.
This Hot Honey Sourdough Focaccia is perfect baked ahead of time and stored in the freezer. I cut my loaves in half, place them in a bag and seal them tight. When I am ready to enjoy some of the bread, I pop it in the oven at 350F for 10-15 minutes and its fresh from the oven all over again!
Hot Honey Sourdough Focaccia Ingredients
Flour- Use whichever type of flour you typically use to make sourdough. Unbleached All Purpose or Bread flour would be my recommendation.
Sourdough Starter- I like to use active starter for this Focaccia for that perfectly soft airy texture.
Salt- An essential part of any sourdough recipe.
Olive oil- A good organic olive oil is always my first choice but you could sub with avocado oil if you prefer.
Mozzarella Cheese- I love mozzarella in this flavor combo because its creamy, milk and melts beautifully.
Roasted Garlic- This adds such great robust flavor to the bread. I like to roast mine in olive oil until its slightly crispy.
Bacon- I used our homemade maple chili bacon but use any bacon you like.
Hot honey- Store bought or homemade both work great. I make mine with just honey and chili flakes!
The Steps
1.Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 2 tbsp olive oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.
3.Let the dough rise covered on the counter for approx 6 hours or until doubled in size. Then cover the bowl with plastic wrap and place in the fridge overnight or 8-10 hours.
4.Remove the dough from the fridge and flip the dough out onto the counter. Divide it in half and place each piece of dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil.
5.Cover each pan of dough and let rest for 2 more hours.
6. Preheat your oven to 425F when you are ready to bake. Drizzle more olive oil on top of the dough then begin to dimple the bread with your fingers.
7. Sprinkle the mozzarella evenly over the dough then top with the roasted garlic and chopped bacon. Bake for 30-35 minutes or until the cheese is gooey and the bread is cooked through.
8.Remove from the oven and drizzle all over with as much hot honey as you like. Slice and enjoy!
If you love this recipe be sure to check out my Sourdough Pizza Focaccia Bread for a delicious and easy make ahead snack or lunch! https://cmbarndominium.com/easy-and-flavorful-sourdough-pizza-focaccia-bread/
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Cheesy Hot Honey Sourdough Focaccia
Soft and chewy sourdough focaccia bread topped with creamy mozzarella, roasted garlic, crispy bacon and a drizzle of hot honey.
Ingredients
- 750g water
- 200g active sourdough starter
- 2 tbsp olive oil
- 1000g unbleached AP or bread flour
- 20g salt
- 2 heads of roasted garlic
- 8-10 sliced cooked bacon
- 4 cups fresh grated mozzarella
- hot honey for topping
Instructions
1.Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 2 tbsp olive oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.
3.Let the dough rise covered on the counter for approx 6 hours or until doubled in size. Then cover the bowl with plastic wrap and place in the fridge overnight or 8-10 hours.
4.Remove the dough from the fridge and flip the dough out onto the counter. Divide it in half and place each piece of dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil
5.Cover each pan of dough and let rest for 2 more hours.
6. Preheat your oven to 425F when you are ready to bake. Drizzle more olive oil on top of the dough then begin to dimple the bread with your fingers.
7. Sprinkle the mozzarella evenly over the dough then top with the roasted garlic and chopped bacon. Bake for 30-35 minutes or until the cheese is gooey and the bread is cooked through.
8.Remove from the oven and drizzle all over with as much hot honey as you like. Slice and enjoy!
Notes
*This Focaccia bread is amazing to make ahead and store in the freezer. Just pull it out and pop it in the oven for 10-15 minutes when you are ready to eat it!
*If you love Sourdough Focaccia then you need to try my Sourdough Pizza Focaccia
This is my new favorite focaccia recipe! The directions are so easy to follow and the bread is soft, chewy, and flavorful!
That is so wonderful to hear! My staple focaccia bread recipe 🙂