Rosemary Garlic Herb & Cheese Sourdough Focaccia

Jessica Kelly @Thekitchngardns
jess@thekitchengardens.com

Makes 12 servings

Ingrediants:

Focaccia Dough
- 100 grams sourdough starter, active and bubbly
- 425 grams water
- 12 grams salt
- 500 grams bread flour

Cheese Mixture
- 150 grams mozzarella cheese, shredded (about 1 ½ cups)
- 70 grams Parmesan cheese, shredded (about ½ cup)
- 100 grams sharp cheddar cheese, shredded (about 1 cup)
- 100 grams Monterey Jack cheese, shredded (about 1 cup)
- 4 grams dried oregano (about 1 tsp)
- 4 grams dried basil (about 1 tsp)

Garlic Rosemary Oil
- 55 Grams olive oil (about ¼ cup)
- 35 grams unsalted butter, melted (about 2.5 tsp)
- 3 grams garlic powder (about 1 tsp)
- 2 grams salt (about ¼ tsp)
- 4 tsp fresh rosemary, chopped

Topping
2 cloves garlic, minced

Method:

In a large bowl, combine 100 grams active, bubbly sourdough starter with 425 grams water, 12 grams salt, and 500 grams bread flour. Stir with a dough whisk or spoon until a sticky dough forms. Cover and let it rest for 30 minutes.

Uncover the dough and perform 4–6 coil folds. The dough will be very sticky at this stage but will strengthen with each fold. Wet your hands to prevent sticking. Slide your hands under the center of the dough, lift it up, and let it stretch without tearing. As it releases, fold it under itself. Repeat on both sides, then rotate the bowl and repeat the process. Cover and let it rest for 30 minutes.

Shred 150 grams mozzarella, 70 grams Parmesan, 100 grams sharp cheddar, and 100 grams Monterey Jack cheese. Toss with 4 grams dried oregano and 4 grams dried basil in a bowl until evenly combined. Cover with plastic wrap and set aside.

Wet your hands and note how the dough has strengthened since the last fold. Sprinkle half of the cheese mixture over the dough. Cover the remaining cheese and refrigerate. Perform another round of coil folds, gently incorporating the cheese as you go. Cover and let the dough rest for another 30 minutes.

Perform 3–4 more coil folds, working the cheese into the dough. It’s okay if some pieces aren’t fully incorporated yet. Cover and rest the dough for 30 minutes more.

Repeat the coil fold process one last time. Then cover the dough and let it rest at 78ºF for 1.5 to 2 hours. By this point, the dough should have risen about 30–40% and show scattered bubbles on the surface.

In a small bowl, mix together 55 grams olive oil, 35 grams melted unsalted butter, 3 grams garlic powder, 2 grams salt, and 4 teaspoons fresh chopped rosemary.

After the dough has rested, get a 9x13-inch metal baking pan or a 12-inch skillet ready by coating it with half of the garlic rosemary oil. Tilt the pan to ensure the oil covers the entire bottom. If sticking is a concern, line the pan with parchment paper before adding the oil.

Transfer the dough to the prepared pan and gently stretch it toward the edges. If it resists, let it rest for a minute and try again. Pour the remaining garlic rosemary oil over the dough, cover with plastic wrap, and proof. You can also refrigerate the dough at this stage for up to 48 hours before continuing.

Let the covered dough rise in a warm spot (78–80ºF) for 3 to 5 hours until it has doubled in size, becomes puffy, and feels very airy. Bubbles should be forming on the surface. If not, give it more time in a slightly warmer space.

Once the dough is well-risen and bubbly, preheat the oven to 425ºF. Sprinkle 2 cloves minced garlic evenly over the top, followed by the remaining cheese mixture. Using your fingers, gently press into the dough to create dimples, working from top to bottom until the entire surface is dimpled and airy.

Place the pan in the preheated oven and bake for 25–30 minutes, until the focaccia is golden brown, bubbling, and registers 200ºF internally. Let it cool in the pan for 5–10 minutes before transferring to a wire rack. Slice, serve, and enjoy.

Chef’s tip: You can follow the recipe for making the dough, or if you accidentally overproof a batch of sourdough, you can turn it into this recipe! Focaccia works great for over-proofed dough.

PS. Start growing and drying your own herbs for the best flavor!