Amazing Cookie Butter Sourdough Focaccia Bread
I love cookie butter and I am always looking for new ways to use it in my baking and this amazing cookie butter sourdough focaccia bread is by far one of the best ways to do it!
This bread has a combination of creamy cookie butter spread and light and airy sourdough focaccia bread. It is the perfect marriage.
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Get my cookie butter sourdough focaccia bread recipe below!
Cookie Butter Sourdough Focaccia Bread
This amazing cookie butter sourdough focaccia bread recipe is sweet and salt and amazing all around. The creamy cookie butter spread melting into this soft airy bread is a wonderful combination.
Ingredients
- 3.5 oz active sourdough starter
- 1 1/2 cups water (plus 3 tbsp) also 400g
- 3 tbsp honey
- 2 tsp salt
- 4 cups bread flour
- 3 tbsp extra virgin olive oil or nonstick spray for the bread pan ( you can use less or more as needed)
- 1 bottle cookie butter spread
- 2-3 tbsp melted butter
Instructions
- First, you need to get a large mixing bowl. It can be plastic or glass but not metal. Metal can react to the starter. I like to use a glass bowl and transfer it all into my proofing container with a lid when its time for its bulk fermentation.
- Take your sourdough starter and water and mix them in the bowl(it does not need to be warm water). I like to use a digital scale to measure these out. Once they are combined, add your honey, salt and bread flour(you can use all purpose flour but i prefer bred flour). Mix this until it is well combined. I like to use my danish dough whisk but you can use a wooden spoon. At a certain point it will become easier to mix it with your hands, and this is exactly what I do.
- Once it is combined well, cover the bowl with a towel or plastic wrap and let it sit for about 30 minutes. After about 30 minutes, you want to do your first knead. With wet hands, take the dough from one of the sides of the bowl, lift it, and fold it over the dough. Repeat this, rotating the bowl and raising the dough and laying it across itself. I do this to all sides and then let it rest. This should be a very wet dough. If it is tough, add a bit more water to it. Only 1 tablespoon at a time.
- Its time to let the wild yeast do its thing. You can let it sit at room temperature to let it bulk ferment, but if I have time I will make sure to repeat the kneading process a couple more times. If I make it in the evening, I have plenty of time to do this since there is not a lot of active work, it only takes about 10 minutes of my evening to get my dough going.
- If you want to bake your bread the next morning I would recommend leaving it out on your counter at room temperature, covered.If you want to wait and bake it the next evening, I would put your dough in the fridge to allow the yeast to slow down overnight. I have woken up to dough that has burst the lid and it spilling over the side of the bowl. If you choose this route, you simply need to take the dough out a couple hours prior to baking
- So for ease with these instructions, I will be going with the first option which is what I usually do(bulk fermenting on the counter overnight). With either option you want to cover bowl with plastic wrap to prevent the dough from drying out.
- In the morning, the dough should have at least doubled in size, mine often quadruples in size. This is from the longer fermentation process. This long rise is what will give your bread its amazing flavor.
- Oil the counter and gently let the dough drop out of the bowl or container onto your countertop. You want to try to avoid popping all those bubbles. I gently spread the dough, pulling the corners to make it larger. I will then fold the dough over itself once or twice. Then I will make sure to oil my 9 by 13 cake pan with a 1-2 tablespoons of olive oil or use nonstick spray.
- Transfer dough carefully in the sheet pan and gently pull it so that it starts to fill the pan. Melt 1/2 cup of the cookie butter spread for about 30 seconds to 1 minute. Spread the cookie butter onto the top of the dough, gently fold the dough over itself in half, and then rotate it in the pan.
- At this point I like to cover the pan with a towel and let the dough rise once again until it doubles its original size. This can take about 1-2 hours. It will totally depend on how active your starter was.
- PREHEAT YOUR OVEN TO 425 DEGREES F
- When the dough has risen and doubled in size, it is time to poke those holes in the focaccia bread. Pour the melted butter over the top of the bread. Dimple the bread with your fingers.
- Put the bread in the hot oven and bake on the middle shelf for about 25-30 minutes. You are looking for a nice darker golden brown color on the top and the bottom will be nice and crispy. When it is done, remove the bread from the oven.Now melt another 1/2 cup of cookie butter and spread or drizzle it over the top of the bread while the bread is still hot.
- Cut and enjoy! You can enjoy this warm or room temperature. Cover with plastic wrap to store.
Tried this recipe?Let us know how it was!
This is such a fun take on a simple sourdough focaccia bread recipe. I love experimenting and trying new ideas and this one definitely worked out!
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