Cheddar Bacon Ranch Sourdough Focaccia
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Just when I think focaccia can’t get any better I try Cheddar Bacon Ranch Sourdough Focaccia! It’s packed full of flavor with cheddar cheese, bits of bacon, and tomato in every bite. It has a light and fluffy crumb with a mild ranch flavor and a crispy crust. I can’t wait for you to try it, I know you will love it.

This ranch sourdough focaccia is a no yeast recipe and is naturally leavened with an active sourdough starter. It is a simple recipe that is beginner-friendly and can be made in one day, but is sure to impress! This recipe is a savory spin on my Easy Sourdough Focaccia recipe! And, if you love focaccia, be sure to checkout all my Sourdough Focaccia Recipes.

What is focaccia bread?
Focaccia is a flatbread and is made similar to how pizza dough is made. The bread is made in a pan, usually something like a 9×13 dish or round cast iron pan. The bread is fluffy and chewy with a thin crispy crust. It has signature dimples in the dough and has a drizzle of olive oil to help create the crispy, golden brown crust. Focaccia can either be made plain or with different toppings like cheese, herbs, and vegetables.
Swapping out water in focaccia bread
Did you know you could replace the water in your dough with other liquids? I recently started a new series on my Instagram where I try different liquids in focaccia. It all started with my viral Salsa Sourdough Focaccia, which, by the way, is a must-try! This also inspired a recipe for Margherita Pizza Sourdough Focaccia that replaces the water with marinara sauce! This recipe uses a dry ranch packet in the water to infuse extra flavor in every bite.

Tools for this sourdough focaccia recipe
9×13 pan or 12″ cast iron skillet – A 9×13 pan will result in a thinner focaccia whereas a cast-iron skillet will result in a thicker focaccia, so it just depends what end result you want.
Kitchen Scale – When making sourdough bread, I always recommend weighing your ingredients on a kitchen scale for more accurate measurements.
Ideas to use the Cheddar Bacon Ranch Sourdough Focaccia
This focaccia makes an epic appetizer! You can serve it as is, or if you want, you could serve it with more ranch on the side to dip in. It would definitely be a crowd favorite for holidays or events like game days!
It is also perfect for sandwiches. I especially love this bread for making BLTs. Packed full of bacon, lettuce, tomato, cheddar cheese, and a little bit of ranch, it makes for a delicious lunch or dinner.

Ingredients for the Cheddar Bacon Ranch Sourdough Focaccia
- Water and Ranch Seasoning Packet – If you want more of a bold ranch flavor you could add an additional half of a packet of the dry ranch dressing mix.
- Bread flour – I prefer using bread flour in all of my bread recipes because it results in a chewier and airier crust. It also is able to absorb the water better than all purpose flour.
- Salt – Any type will work here.
- Sourdough starter – An active sourdough starter that is bubbly and doubled in size.
- Olive oil – This helps the focaccia crisp up and bake a golden brown color.
- Toppings: Shredded cheddar cheese (I like the smoked apple cheddar cheese for this), red onions, cooked bacon bits, and cherry tomatoes are my favorites.

Instructions to make Cheddar Bacon Ranch Sourdough Focaccia
Add the water and ranch packet to a large bowl and stir to combine.
Next, add in the salt, sourdough starter, and bread flour and mix until combined in a shaggy dough.
Cover, and then let the dough sit at room temperature for about an hour. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.
Perform a set of stretch and folds. To stretch and fold the dough, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.

Put the dough in a warm spot and let it rise until the dough is doubled in size and puffy. This typically takes about 6 hours from when the dough is mixed.
After the dough is doubled, add it to a 9×13 baking dish that has been sprayed with nonstick spray. Add 2 tablespoons of olive oil and then dump the focaccia dough into the pan. For the second proof, let the dough rise for another hour or two until it is puffy and mostly fills the pan.
After the second proof, add the remaining olive oil to the top of the dough. Then using the tips of your fingers press down into the dough stretching it to fill the pan and dimpling it, creating craters in the dough. Be sure the olive oil gets in every nook and cranny. Then sprinkle bacon bits (pre-cooked), shredded cheddar cheese, and tomatoes on top.

Bake in a 425 degree Fahrenheit oven for about 30-35 minutes until golden brown and baked through.
Remove the bread from the pan and let cool on a cooling rack. Slice with a bread knife and enjoy!

How to store focaccia bread
Store in an air-tight container in the refrigerator for 5-7 days. To reheat, you can warm it in the microwave, or to get a crispy crust again add it back to a 400-degree oven for a few minutes until warmed through.
More Sourdough Focaccia Recipes:

Cheddar Bacon Ranch Sourdough Focaccia
Equipment
Ingredients
- 400 grams water 1 ¾ cups
- 28 grams ranch seasoning 1 packet
- 150 grams sourdough starter, active and bubbly ½ cup + 2 Tablespoons
- 500 grams bread flour 3 ⅔ cups
- 10 grams salt 1 ½ teaspoon
- 60 grams olive oil, divided ¼ cup
- Toppings: shredded cheddar cheese cooked bacon, and tomatoes
Instructions
- Mix together water and ranch seasoning packet.400 grams water, 28 grams ranch seasoning
- Add in bread flour, salt, and sourdough starter and mix with a dough whisk or by hand until a shaggy dough is formed and the flour is incorporated. Cover the dough and let it sit at room temperature, ideally in the 77-85F range.500 grams bread flour, 10 grams salt, 150 grams sourdough starter, active and bubbly
- About an hour later, perform a set of stretch and folds by lifting the dough up and then bring the dough on top of itself. Repeat this motion 3 more times rotating the bowl 90 degrees each time. This is one set.
- Let the dough rise until it has doubled in size. Typically from the time it is made to when it is ready it takes about 6 hours.
- Spray a 9×13" pan with non-stick spray and then add 2 Tbsp of olive oil to the pan. Dump the dough into the pan and cover. Let the dough rise for another hour or two until puffy and mostly fills the pan. 60 grams olive oil, divided
- Add the remaining olive oil on top of the dough. Using the tips of your finger press down into the dough stretching it to fill the pan and dimpling it, creating craters in the dough.
- Sprinkle on the cheese, cooked bacon and tomatoes.Toppings: shredded cheddar cheese cooked bacon, and tomatoes
- Bake at 425℉ for about 30-35 minutes until golden brown and baked through.
- Remove from the pan and let cool on a cooling rack.
Notes
- If you can't bake right away, once the dough is in the pan place it in the fridge covered for no more than 18 hours. Remove the pan from the fridge and let the dough rise on the counter until puffy. Dimple the dough and add the toppings.
- If you use a cast iron pan the dough will be thicker and will need to bake longer. Expect it to take about 40 minutes instead.