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This may be the best thing I’ve ever eaten. Seriously. It’s so cheesy, garlic-y and oh boy is it delicious with those crispy edges and soft middle. If you love cheesy garlic bread, this Cheesy Garlic Sourdough Focaccia stuffed with cheese and baked in a garlic/herb oil is next-level!
I would bring this to a party. I would bake this for friends. It’s even inspired me to create other versions like my spicy Jalapeño Cheddar Sourdough Focaccia Bread and my Roasted Garlic Rosemary Sourdough Focaccia which are equally delicious! I love this recipe for cheesy garlic sourdough focaccia and I’m sure you’re going to love it too.
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Why You’ll Love Cheesy Garlic Sourdough Focaccia
- Flavor: This cheesy garlic sourdough focaccia has the perfect balance of flavors—it’s like garlic bread, but BETTER.
- Cheesy: With a crisp crust and a soft middle, this recipe is cheesy perfection. And if you love cheese flavor, you’ll also want to try these Sourdough Focaccia Rolls.
- 100% Sourdough Recipe: This cheesy garlic sourdough recipe has a long fermentation because no commercial yeast is used.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. I’ve been baking sourdough for over a decade and this schedule helps me plan my bake. Please Note: This schedule assumes the dough temperature is 78-80ºF throughout the process.
| Day 1 | Mix Levain |
| 8:00 PM- 8:00 AM | Mix Levain. Let sit at 78º F for about 10-12 hours until doubled/bubbly and ripe. |
| Day 2 | Mixing/Bulk Fermentation/Shaping/Baking |
| 9:00 AM | Mix together dough Begin Bulk Fermentation |
| 9:30 AM | Coil Fold #1 |
| 10:00 AM | Coil Fold #2 Add Half of the Cheese Mixture |
| 10:30 AM | Coil Fold #3 |
| 11:00 AM | Coil Fold #4 |
| 11:00 AM – 1:00 PM | Finish Bulk Fermentation |
| 1:00 PM | Place dough in pan with garlic oil and cover Optional Overnight Refrigeration |
| 1:00 PM -5:00 PM | Let dough rise in a warm 78-80º F place until the dough is doubled, airy, light and jiggly. Top with minced garlic and second half of cheese mixture. Do not bake unless the dough is puffed up and aerated. |
| 5:00 PM | Bake |
Important Ingredients
- Focaccia Dough: When mixing your focaccia dough, there is no autolyse or fermentolyse. Instead, you’ll mix all of your focaccia dough ingredients together at the same time (including the salt). I also recommend using bread flour with a strong protein content for this dough. I almost always use a 12.5% protein bread flour for my breads. This focaccia with it’s high water content needs to be paired with a strong flour. If you don’t have bread flour and substitute all purpose, you will need to reduce some of the water in the recipe.
- Cheese Mixture: This recipe calls for combining four different types of cheese (mozzarella, parmesan, cheddar, and monterey jack) with basil and oregano. The different flavor profiles of these cheeses work really well together. You can experiment with substitutions.
- Garlic Herb Oil: Combine olive oil, butter, garlic powder, salt, oregano, and basil.
- Minced Garlic: Garlic is added to the dough at the end of the bulk fermentation process and just before baking because fresh garlic can negatively affect fermentation if added earlier.
How to Make Cheesy Garlic Sourdough Focaccia
Mix Levain
1:10:10 levain (ready in 10-12 hours/overnight): This recipe calls for levain mixed the night before you want to mix your dough. Prepare the levain and keep it overnight at 78-80ºF. It will be ready in approximately 10-12 hours (overnight). Mix together:
- 5 grams of ripe/mature sourdough starter
- 55 grams water
- 55 grams all purpose or bread flour
Note: To make it a true 1:10:10 ratio, it would be 5.5 grams of ripe/mature starter and 55 grams bread flour, 55 grams water. Chances are you are going to be somewhere in the ballpark of 5-6 grams of starter, and it will work out just fine. Sourdough doesn’t have to be exact – it’s a method of learning to read your dough and its readiness.
If you prefer to mix the levain the morning you mix the dough, you can mix a 1:1:1 Levain (ready in 3-4 hours/same day): It should take 3-4 hours to rise and peak if kept at 78-80ºF. Levain is ready when it has at least doubled in size, has lots of bubbles, a slightly sour aroma and is just about to start going down from its peak height. Mix together:
- 35 grams ripe/mature starter
- 35 grams warm water
- 35 grams all purpose or bread flour
Mixing the Dough: Begin Bulk Fermentation
Once the levain is ripe, bubbly, and has doubled in size, it’s time to prepare the dough. Combine the ripe levain, water, salt, and bread flour in a bowl. Mix until a sticky dough forms using a dough whisk or your fingers. This recipe has high hydration (over 80%), resulting in a sticky consistency. It’s designed to rise in a pan so it doesn’t need to develop a lot of structure. Mixing the ingredients together briefly is sufficient as the gluten will develop during the long fermentation. Cover and let rest for 30 minutes.
Bulk Fermentation: Coil Folds and Adding Cheese
Coil Folds: Over the course of the next 2 hours, perform sets of “coil folds”. Coil folds are a way of aligning gluten stands in high hydration dough instead of kneading it. To perform a coil fold, wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Perform 4-6 coil folds. The dough will be very sticky for the first set of coil folds, but will strengthen over time. Cover and let rest for 30 minutes. You will repeat this process a total of 4 times over a 2 hour period.
Adding Inclusions: After your first set of coil folds, prepare the cheese mixture. Shred cheeses and combine in a bowl. Toss with dried oregano and basil until evenly dispersed. During your second set of coil folds, you will add half of the cheese mixture. Reserve and refrigerate the other half until just before baking. Perform the other three coil folds, mixing the cheese mixture into the dough. Your inclusions will become more fully incorporated with the third and fourth set of coil folds.
Bulk Fermentation: Rise and Shape
After your fourth set of coil folds, cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.
Prepare the garlic herb oil by mixing together olive oil, melted butter, garlic powder, salt, and dried herbs. Drizzle half of the oil on a 9 by 13 metal baking pan or a 12 inch skillet. Reserve the other half of the garlic herb oil for later. Tip the pan around to coat the entire bottom of the pan. If your pan has issues with dough sticking put some parchment paper down before the butter/oil.
Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn’t want to stretch, let the dough rest for a minute and then try again.
Pour the rest of the garlic herb oil on top of the dough and cover with plastic wrap to proof. At this point you can cover the dough and refrigerate it for up to 48 hours before proceeding with a second proof and baking.
Overnight Option: After the dough has risen about 4 hours at 78ºF, you have the option to cover the dough and place in the refrigerator overnight or up to 48 hours if that works better with your schedule. Proceed with the recipe as outlined and let the dough warm back up and rise before baking. The cold fermentation brings flavor, color and helps you plan your bake. I’ve also found it makes the texture even more soft and fluffy.
Proof the Dough
Place the dough in a warm spot (78-mid 80ºF) and let the dough rise until puffed up, aerated and jiggly. After about 3-5 hours, the dough should have doubled in size. The key to a light, airy and bubbly focaccia is letting the dough rise long enough to have large air bubbles in it. This will take more or less time depending on the temperature of your dough as it’s rising. If the dough doesn’t look like this, warm it up a little more and let it rise longer.
Top, Dimple and Bake
Mince two cloves of garlic and preheat the oven to 425ºF. After the dough is puffed up, jiggly and aerated with air bubbles, sprinkle the minced garlic and the rest of the cheese mixture on top of the dough, spreading it evenly over the focaccia. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
Bake cheesy garlic focaccia for 25-30 minutes until bubbly, crispy and light golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack.
Amy’s Recipe Tip
Fresh garlic can cause slow fermentation. This is why I add the minced garlic right at the end to top the dough before baking it. The garlic flavor comes from the garlic powder in the oil and the minced garlic on top of the dough.
Substitutions
- Cheese: Choose a combination of any of your favorite melty cheeses.
- Levain: Ripe, bubbly active and well maintained sourdough starter can be substituted for the levain in this recipe.
How to Store Leftovers
Sourdough focaccia bread can be left out for 24 hours. After that stick in an airtight container and freeze for up to a couple months. Warm it up before serving.
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Frequently Asked Questions
I think all the flavors work really well together in this cheesy garlic sourdough focaccia, but if you aren’t a fan of a lot of cheese, you could reduce the amount by half. It would be less cheesy but still delicious.
Make sure you’re use a good quality non-stick metal pan. I’ve been using a lodge cast iron skillet and my favorite USA pans for years and love them. If your pan is not non-stick, try adding some parchment paper to the bottom of your pan. Top the parchment with the olive oil/butter. Then put the focaccia dough on top.
This can happen from uneven baking and not using the right pan. Make sure you use a metal, non-stick pan and increase the baking time a little.
Cheesy Garlic Sourdough Focaccia
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Equipment
- 12-inch round metal or cast iron pan or 9 by 13-inch pan
Ingredients
Levain (1:10:10, overnight ready in about 10-12 hours at 78ºF)
- 5 grams sourdough starter, ripe, bubbly and active, about 1 teaspoon
- 55 grams flour, all-purpose or bread flour, scant 1/2 cup
- 55 grams water, about 1/4 cup
Sourdough Focaccia Dough
- 100 grams levain, ripe, bubbly, active, scant 1/2 cup
- 425 grams water, about 1 3/4 cups
- 13 grams salt, about 2 teaspoons
- 500 grams bread flour, about 3.5 cups
Cheese Mixture
- 150 grams mozzarella cheese, shredded, about 1 1/2 cups
- 70 grams parmesan cheese, shredded, about 1/2 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 Tablespoon
- 4 grams dried basil, about 1 Tablespoon
Garlic Herb Oil
- 55 grams olive oil, about 1/4 cup
- 35 grams unsalted butter, melted, about 2.5 Tablespoons
- 3 grams garlic powder, about 1 teaspoon
- 2 grams salt, about 1/4 teaspoon
- 1 gram dried oregano, about 1 teaspoon
- 1 gram dried basil, about 1 teaspoon
Topping
- 2 cloves garlic, minced
Instructions
Levain: 1:10:10, about 10-12 hours at 78ºF
- Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active. You can also substitute 100 grams of bubbly sourdough starter if you prefer.
Cheesy Garlic Sourdough Focaccia
- Mix: Mix together ripe, bubbly, active levain with water, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- Coil Fold # 1: Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Cover and let rest for 30 minutes.
- Prepare the cheese mixture: Shred cheeses and add to a bowl. Toss with dried herbs until evenly dispersed. Cover with plastic wrap and set aside.
- Coil Fold #2: Wet your hands. You will notice the dough is stronger than your first set of folds. Add half of the cheese mixture on top of the dough. Cover the remaining cheese and refrigerate. Repeat the coil folds, incorporating the cheese as you go. Cover and rest for 30 minutes.
- Coil Fold #3: Wet your hands. Perform 3-4 coil folds, mixing the inclusions into the dough. Don't worry if they aren't all completely incorporated yet. Cover and rest for 30 minutes.
- Coil Fold #4: Repeat the last set of coil folds. Cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.
- Prepare the Garlic Herb Oil: Mix together olive oil, melted butter, garlic powder, salt and dried herbs.
- Prepare the Pan: After the long bulk rest, prepare a 9 by 13 metal baking pan or a 12 inch skillet (or metal pan) with half of the garlic herb oil. Tip the pan around to coat the entire bottom of the pan. If your pan has issues with dough sticking put some parchment paper down before the butter/oil.
- Stretch the Dough: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again. Pour the rest of the garlic herb oil on top of the dough and cover with plastic wrap to proof. At this point you can cover the dough and refrigerate it for up to 48 hours before proceeding with a second proof and baking.
- Proof the Dough: Let the dough sit in a warm 78-80ºF place for 3-5 hours until doubled in size, puffed up and very airy. If the dough doesn't look like this, warm it up a little more and let it rise longer.
- Dimple the Dough: After the dough is puffed up, jiggly and aerated with air bubbles, pre-heat the oven to 425ºF. Sprinkle 2 cloves of minced garlic over the top of the dough. Sprinkle the rest of the cheese mixture on top of the dough, spreading it evenly over the focaccia. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
- Bake Focaccia: Once the oven is pre-heated to 425ºF, bake for 25-30 minutes until bubbly, crispy and light golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I was wondering about mixing this in my Ooni Halo Mixer. How long and what percentage should that initial mix be before the rest and then coil folds? I don’t think you want a window pain with focaccia, right? I just don’t want to mix by hand (not counting coil folds-I love doing them). I also don’t want to over mix.
I would not mix long. I’d probably mix on low speed (about 30–40%) for 2–3 minutes, just until no dry flour remains. You don’t want to overmix it. Hope that helps!
This came out great, thank you so much for sharing your recipe!
Thanks for the review! I’m glad it turned out great.
This was a big hit at our Christmas party! Even picky eaters went back for seconds.
It’s a winner! Thanks for the review.
Easy and delicious. Thanks for the excellent tips.
Thanks for the review!
I want to make this as the base for pizza. Would I use the same amt oil, half, or none since I’m doing the pizza sauce? I know you have the pizza focaccia recipe but my husband is very picky & is hesitant to try new things especially anything sourdough. Crazy I know! But I think this as a base will be a hit as he loves cheesy garlic bread & deep dish pizza. Thanks for your help!
I’d probably use this recipe for Sourdough Focaccia Pizza and adapt from there with the garlic, herbs, and cheeses. Happy baking!
wow, this is way over my head. Can you make it and send it to me? jk, I couldn’t afford the cost but it would be wonderful. A girl can dream.
There’s a bit of a learning curve, but focaccia is really easy with a bit of practice!
Absolutely scrumptious… per my 9 grands! Your recipes are terrific & directions spot on. Thank you!!!!
I’m glad this is recipe has been a big hit! Thanks for the review!