Maple Bacon Focaccia

Serves 12

60 mins prep

28 mins cook

88 mins total

Focaccia is one of my favorite breads to make because it can take on almost any flavor! So this maple bacon + brie focaccia is all things sweet, salty, and creamy on top of a long - fermented and fluffy focaccia bread. This, in my opinion, is the perfect bread.

2 servings

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In the morning, feed your sourdough starter.
In the afternoon, when your starter has doubled in size, assemble your dough.
In a large mixing bowl, whisk together your starter, water, and olive oil until the starter has dissolved. The oil will be on top that is normal.
Add your flour and salt and mix together until a shaggy dough forms.
Cover with a tea towel and let rest for 45 minutes.
After resting, wet your hands and perform your first stretch and fold by pulling one side of the dough up and towards the middle. Rotate the bowl and repeat until a semi smooth dough forms.
Cover and let rest for 45 minutes. Repeat 2 more stretch and folds every 30 - 45 minutes apart.
When the stretch and folds are done, cover with a damp tea towel and let rest on the counter overnight for 10 - 11 hours.

In the morning

The next morning, drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly from the bowl into the dish. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.
Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
Dice your bacon and cook in a pan over medium heat until almost done. Pour the maple syrup into the pan, turn off the heat and stir until everything is coated together. Slice your brie cheese into thin pieces and cut in half so they are about 2 inches long. Set aside.
When you're ready to bake and your dough has doubled in size. Lightly oil your fingers and dimple your bread all over the surface.
Place your cheese all over the top of the dough and spoon your maple bacon topping into the gaps until the ingredients are evenly dispersed.
Preheat your oven to 450 degrees.
Bake the focaccia for 27 – 30 minutes until the top is golden and crispy and the cheese has melted.
Serve warm with brunch or as an after-dinner treat!