@the_sourdoughhoe: 🥓 Smoked Gouda & Maple Bacon Focaccia Part 1 of 2 – The Base I don’t usually split my videos, but this one got long while editing. Today is the full sourdough focaccia base. Tomorrow (Part 2) I’ll show you exactly how I add the smoked gouda, onions, maple bacon, and finish it. Save this video — this is the base I’ll use for multiple focaccia inclusions next week and beyond. INGREDIENTS Dough (2 – 8.5” x 8.5” pans) • 625g flour • 500g water • 125g active sourdough starter • 15g salt • 33g olive oil Pan + Top Oil • 110g olive oil total (30g in the bottom of each pan + 25g over the top of each) Toppings (for Part 2) • 8 oz smoked gouda, shredded • 1 sweet onion, finely sliced • 6 slices thick-cut bacon • 2 tbsp maple syrup • ½ tsp cracked black pepper • Optional: drizzle of honey after baking METHOD 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. 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 (see below), and bake 7–10 more minutes until golden and crisp. 14. Finish with a light drizzle of honey and cracked black pepper if desired. Toppings + final bake shown in Part 2 Maple Bacon Bake bacon at 375°F for 12–15 minutes. Brush with maple syrup and cracked pepper. Bake 8–12 minutes more until caramelized. Cool before chopping.

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Friday 20 February 2026 00:27:49 GMT