Hot Honey Charcuterie Sourdough Focaccia Bread

Focaccia Bread is charcuteries best friend, so marrying the two together makes the most incredible Charcuterie Sourdough Focaccia Bread! All the cheesy, meaty goodness you love on a charcuterie board, piled on soft pillowy focaccia bread, topped with hot honey. An absolute dream.

We are obsessed with any kind of savoury focaccia bread in this house and this one is no exception. It gives you that soft, and fluffy texture of focaccia you love, but with all your favorite components of charcuterie on top. It is sweet, savoury, spicy and true perfection.

To make this charcuterie sourdough focaccia bread, you start with my classic sourdough focaccia bread recipe. Dimple it with olive oil and then top it with brie cheese, salami, garlic, and onions. Bake it until golden perfection, then finish off with a generous drizzle of hot honey! You better be drooling by now…

This is the perfect bread to make for a dinner party, to enjoy as an appetizer or even for lunch on the go. You can make a couple loaves and store them in your freezer so you have a tasty snack ready to go whenever. Switch out any of the toppings to be exactly how you like it, and enjoy the most heavenly bread you’ve ever tasted!

Tips for Making Charcuterie Sourdough Focaccia Bread

1. Use a strong and active sourdough starter that has been feed a 1:4:4 ratio about 8-10 hours before making the dough. This will ensure you get beautiful rise out of your bread, making it light and fluffy.
2. Always allow your focaccia dough to rest and rise in the pan at least 2-3 hours before baking it. This brings the dough back to room temperature, and gets it nice and fluffy to create those beautiful bubbly pockets throughout the focaccia. If you don’t do this, you will not get a light and super fluffy bread.
3. Make sure not to overload the focaccia bread with cheese before baking. If there is too much it can prevent the bread from baking evenly and you can be left with dense, uncooked spots, I recommend adding half the cheese before baking, then when you have about 5-10 minutes left in the baking time, add the remaining cheese.

Charcuterie Sourdough Focaccia Bread Ingredients

Sourdough Starter– As mentioned above, you want to use a strong and active sourdough start that has reached its peak.

Flour– Unbleached all purpose flour or bread flour are best. Use whichever you typically make bread with.

Olive Oil– This is an essential part of getting that super soft classic focaccia bread texture.

Brie Cheese– I love the addition of brie cheese in this bread. If you don’t like brie you can sub with your favorite charcuterie cheese.

Salami– Any salami or prosciutto will be delicious on this bread.

Garlic– Fresh chopped garlic adds an extra layer of savoury flavor to this bread.

Onions– I like to caramelize them a bit and then they go all crispy in the oven when the bread is baking.

Salt– Any fine salt will work.

Hot Honey- This adds a delicious hint of sweetness and spice to finish off the bread! Can use regular honey if you prefer.

The Steps

1. Start by mixing together the water, and sourdough starter in a large bowl.
2. Then add in the 2 tbsp of oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
3. Cover the bowl with a tea towel and let rest for 30 minutes.
4. 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.
5. Let the dough rise covered on the counter for approx 6 hours or until doubled in size. If your house is cooler than 20 degrees Celsius, you are fine to leave it on the counter for 8-9 hours or overnight which is what I like to do.
6. Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours.
7. Remove the dough from the fridge and flip the dough out onto the counter.
8. Place the dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil. You can use a 9×13 baking dish or a standard cookie sheet that is rimmed.

1. Cover the pan of dough and let rest for 2 more hours.
2. Preheat your oven to 425F when you are ready to bake.
3. Drizzle a couple more tbsp of oil over the dough and then dimple the dough with your fingers.
4. Sprinkle over the chopped garlic followed by the onions, 1/2 the pieces of brie cheese and slices of salami.

1. Bake for about 15 minutes, then lay the rest of the pieces of brie on top and continue to bake for about 6-10 more minutes until golden brown.
2. Drizzle the bread with hot honey, and a sprinkle of fresh thyme.
3. Allow the bread to cool for 10 minutes before slicing. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more delicious sourdough focaccia bread recipes to try?

https://cmbarndominium.com/the-best-garlic-butter-herb-sourdough-focaccia-bread/#mv-creation-24-jtr

https://cmbarndominium.com/carrot-cake-sourdough-focaccia-bread-with-cream-cheese-glaze/

https://cmbarndominium.com/how-to-make-cinnamon-swirl-banana-bread-sourdough-focaccia/