Cheddar Bacon Ranch Sourdough Focaccia
Enjoy this easy and delicious cheddar bacon ranch sourdough focaccia that can be made in just one day using your sourdough starter.
Servings: 12 slices
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 9x13" 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.
Nutrition
Serving: 1g | Calories: 232kcal | Carbohydrates: 34g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 532mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 48IU | Calcium: 41mg | Iron: 0.4mg
