Smoked Gouda & Maple Bacon Focaccia
Dive into the world of mouthwatering flavors with our delectable Smoked Gouda & Maple Bacon Focaccia! This rich and airy sourdough base is perfectly paired with creamy smoked Gouda and crispy, sweet maple bacon, creating a savory treat that’s hard to resist. Get ready to elevate your bread game and impress your friends at your next gathering!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 sweet onion, finely sliced
- 500g water (17.6 oz)
🥩Meat & Seafood(1)
- 6 slices thick-cut bacon
🥛Dairy & Eggs(1)
- 8 oz smoked gouda, shredded (227 g)
🫙Pantry Staples(5)
- 625g flour (5 cup)
- Optional: drizzle of honey after bakingoptional
- 2 tbsp maple syrup (30 ml)
- 33g olive oil (1.16 oz)
- 110g olive oil total (30g in the bottom of each pan + 25g over the top of each) (3.88 oz)
🧂Spices & Seasonings(2)
- ½ tsp cracked black pepper (2.5 ml)
- 15g salt (0.53 oz)
📦Other(1)
- 125g active sourdough starter (4.41 oz)
👨🍳 Instructions
- 1
Mix water and starter. Add flour, salt, and olive oil. Mix until fully combined.
- 2
Cover and rest 30 minutes.
- 3
Fold dough into itself to build tension. Rest 30 minutes. Repeat once more.
- 4
Let bulk ferment until doubled in size.
- 5
Divide in half (about 635g each).
- 6
Add 30g olive oil to each pan. Place dough into pans, cover, and refrigerate overnight.
- 7
Next day, let dough come to room temp and fully fill the pans while covered.
- 8
Preheat oven to 450°F.
- 9
Drizzle 25g olive oil over each loaf.
- 10
Evenly distribute smoked gouda and sliced onion over the top.
- 11
Dimple the dough deeply, pressing toppings slightly into the surface.
- 12
Bake 20 minutes.
- 13
Remove from oven, top with chopped maple bacon, and bake 7–10 more minutes until golden and crisp.
- 14
Finish with a light drizzle of honey and cracked black pepper if desired.
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Smoked Gouda & Maple Bacon Focaccia
Dive into the world of mouthwatering flavors with our delectable Smoked Gouda & Maple Bacon Focaccia! This rich and airy sourdough base is perfectly paired with creamy smoked Gouda and crispy, sweet maple bacon, creating a savory treat that’s hard to resist. Get ready to elevate your bread game and impress your friends at your next gathering!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 sweet onion, finely sliced
- 500g water (17.6 oz)
🥩Meat & Seafood(1)
- 6 slices thick-cut bacon
🥛Dairy & Eggs(1)
- 8 oz smoked gouda, shredded (227 g)
🫙Pantry Staples(5)
- 625g flour (5 cup)
- Optional: drizzle of honey after bakingoptional
- 2 tbsp maple syrup (30 ml)
- 33g olive oil (1.16 oz)
- 110g olive oil total (30g in the bottom of each pan + 25g over the top of each) (3.88 oz)
🧂Spices & Seasonings(2)
- ½ tsp cracked black pepper (2.5 ml)
- 15g salt (0.53 oz)
📦Other(1)
- 125g active sourdough starter (4.41 oz)
👨🍳 Instructions
- 1
Mix water and starter. Add flour, salt, and olive oil. Mix until fully combined.
- 2
Cover and rest 30 minutes.
- 3
Fold dough into itself to build tension. Rest 30 minutes. Repeat once more.
- 4
Let bulk ferment until doubled in size.
- 5
Divide in half (about 635g each).
- 6
Add 30g olive oil to each pan. Place dough into pans, cover, and refrigerate overnight.
- 7
Next day, let dough come to room temp and fully fill the pans while covered.
- 8
Preheat oven to 450°F.
- 9
Drizzle 25g olive oil over each loaf.
- 10
Evenly distribute smoked gouda and sliced onion over the top.
- 11
Dimple the dough deeply, pressing toppings slightly into the surface.
- 12
Bake 20 minutes.
- 13
Remove from oven, top with chopped maple bacon, and bake 7–10 more minutes until golden and crisp.
- 14
Finish with a light drizzle of honey and cracked black pepper if desired.