Focaccia is one of my favorite breads to make because it can take on almost any flavor! So, this maple bacon + brie focaccia is all things sweet, salty, and creamy on top of a long – fermented and fluffy focaccia bread. This, in my opinion, is the perfect bread.
❤️ Why You’ll Love Maple Bacon Focaccia
Focaccia is typically baked as a large, shareable piece, making it great for gatherings, potlucks, or simply enjoying with family. And while it sounds gourmet, making focaccia, even with the added toppings, is super simple which makes it an accessible recipe that can be tackled by both new and experienced bakers!
🍲 Ingredients
Sourdough Starter – Bubbly, active sourdough starter serves as the leavening agent to the dough. Feed it in the morning and assemble your dough at night when it’s at its peak.
Water – Filtered water is best.
Flour – Unbleached organic all-purpose flour. Organic isn’t always necessary, but I highly recommend always using unbleached flour.
Salt – I like Pink Himalayan salt but use whatever you have on hand!
Bacon – 6 – 7 slices or bacon, use thick slice bacon for more of a bite.
Maple – make sure its authentic maple syrup for the flavor, and not just generic pancake syrup because it makes a big difference!
Brie – This is optional but SO good. Slice up one wheel of brie cheese and cut those pieces in half, placing them all over the surface of the dough.
Olive oil – Good quality olive oil goes a long way in focaccia recipes because it uses so much of it.
👩🍳 How to Make
- In the morning, feed your sourdough starter.
- In the afternoon, when your starter has doubled in size, assemble your dough.
- In a large mixing bowl, whisk together your starter, water, and olive oil until the starter has dissolved. The oil will be on top that is normal.
- Add your flour and salt and mix together until a shaggy dough forms.
- Cover with a tea towel and let rest for 45 minutes.
- After resting, wet your hands and perform your first stretch and fold by pulling one side of the dough up and towards the middle. Rotate the bowl and repeat until a semi smooth dough forms.
- Cover and let rest for 45 minutes. Repeat 2 more stretch and folds every 30 – 45 minutes apart.
- When the stretch and folds are done, cover with a damp tea towel and let rest on the counter overnight for 10 – 11 hours.
In the morning
- The next morning, drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly from the bowl into the dish. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.
- Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
- Dice your bacon and cook in a pan over medium heat until almost done. Pour the maple syrup into the pan, turn off the heat and stir until everything is coated together. Slice your brie cheese into thin pieces and cut in half so they are about 2 inches long. Set aside.
- When you’re ready to bake and your dough has doubled in size. Lightly oil your fingers and dimple your bread all over the surface.
- Place your cheese all over the top of the dough and spoon your maple bacon topping into the gaps until the ingredients are evenly dispersed.
- Preheat your oven to 450 degrees.
- Bake the focaccia for 27 – 30 minutes until the top is golden and crispy and the cheese has melted.
- Serve warm with brunch or as an after-dinner treat!
🪄 Tips and Tricks
- I enjoy a crispy bacon with the sticky sweet flavor from the maple syrup, but if you don’t want to risk the bacon burning… add those ingredients just before baking to ensure the syrup caramelizes without burning.
- Bacon Quality: Use thick-cut bacon for a more substantial bite. Cooking it until crispy will also add texture
- Monitor Closely: Keep an eye on the focaccia as it bakes, as the sugar from the maple syrup can cause it to brown quickly.
🗒 Variations
Focaccia is one of the most underrated breads you can make. It’s so simple and can take so many flavor toppings to make for special and simple seasonal substitutions, here are some of focaccia recipes you have to save and try!
- French Onion Focaccia – Acts Of Sourdough
- Garlic Parmesan Focaccia Muffins – Acts Of Sourdough
- Sourdough Focaccia Pizza – Acts Of Sourdough
- Cinnamon Roll Focaccia – Acts Of Sourdough
🗒 Substitutions
- All-Purpose Flour: You can substitute with bread flour for a chewier texture. If you need a gluten-free version, use a 1:1 gluten-free flour blend.
- Whole Wheat Flour: Substitute up to half of the all-purpose flour for whole wheat flour for a heartier taste.
- Pancetta or Prosciutto: These can provide a similar flavor to bacon
- Honey or Agave Nectar: These can work as sweeteners, though the flavor will be different.
- Caramelized Onions: For a savory-sweet flavor, adding caramelized onions could enhance the overall taste.
- Olive oil: Use melted butter instead of olive oil for a rich flavor substitution
🗒 Best served with
- Pair your focaccia with a side of herbed butter or a sweetened cream cheese for dipping.
- Serve it as an appetizer or snack or use it as a base for sandwiches.
- This is a fun and easy brunch bread.
👝 How to Store Leftovers
Cool Properly: Allow the focaccia to cool on a wire rack to prevent sogginess.
Storage: Store any leftovers in an airtight container at room temperature for 1-2 days. For longer storage, consider freezing it.
🤔 Common Questions
It pairs well with savory dips, salads, or spreads. For a brunch spread, consider serving it alongside fresh fruit, eggs, or a cheese platter.
Use instant yeast instead and adjust the rise time! Or just prep your tried-and-true focaccia recipe and add these flavor inclusions.
Maple Bacon Focaccia
Equipment
- 9×13 baking dish
- bread knife
Ingredients
- 200 grams bubbly, active sourdough starter
- 380 grams filtered water
- 50 grams olive oil
- 25 grams honey
- 600 grams all purpose flour
- 9 grams salt
Toppings
- 6-7 pieces bacon diced and cooked
- ⅓ cup maple syrup
- 8 oz wheel of brie cheese
Instructions
- In the morning, feed your sourdough starter.
- In the afternoon, when your starter has doubled in size, assemble your dough.
- In a large mixing bowl, whisk together your starter, water, and olive oil until the starter has dissolved. The oil will be on top that is normal.
- Add your flour and salt and mix together until a shaggy dough forms.
- Cover with a tea towel and let rest for 45 minutes.
- After resting, wet your hands and perform your first stretch and fold by pulling one side of the dough up and towards the middle. Rotate the bowl and repeat until a semi smooth dough forms.
- Cover and let rest for 45 minutes. Repeat 2 more stretch and folds every 30 – 45 minutes apart.
- When the stretch and folds are done, cover with a damp tea towel and let rest on the counter overnight for 10 – 11 hours.
In the morning
- The next morning, drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly from the bowl into the dish. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.
- Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
- Dice your bacon and cook in a pan over medium heat until almost done. Pour the maple syrup into the pan, turn off the heat and stir until everything is coated together. Slice your brie cheese into thin pieces and cut in half so they are about 2 inches long. Set aside.
- When you're ready to bake and your dough has doubled in size. Lightly oil your fingers and dimple your bread all over the surface.
- Place your cheese all over the top of the dough and spoon your maple bacon topping into the gaps until the ingredients are evenly dispersed.
- Preheat your oven to 450 degrees.
- Bake the focaccia for 27 – 30 minutes until the top is golden and crispy and the cheese has melted.
- Serve warm with brunch or as an after-dinner treat!
Notes
Nutrition
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