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Sourdough focaccia with Henri Willig Organic Jersey Koekaas, caramelised red onion and jalapeño, served on a wooden board.
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Sourdough Focaccia with Henri Willig Organic Jersey Cow's Cheese

  • Brunch Dishes
    Lunch Dishes
    Vegetarian Dishes
  • Young Cheese
  • 4 pers
  • 75 min
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Bake your own delicious sourdough focaccia with Henri Willig Organic Jersey Cheese, jalapeño and red onion. This traditional focaccia recipe combines light and airy sourdough bread, extra virgin olive oil and creamy Jersey cheese for a rich flavour experience. Perfect as an Italian-style appetiser, with lunch, soup or as a side dish. Discover how to easily bake your own focaccia with a crispy crust, soft centre and flavourful toppings of cheese, red onion and jalapeño. An ideal recipe for lovers of sourdough baking, Italian bread and organic cheese.

Ingredients

    Persons - +
  • 250 grams of mature (doubled) sourdough starter for the dough
  • 300 grams of lukewarm water for the dough
  • 540 grams of strong white flour for the dough
  • 52 grams of olive oil for the dough
  • 28grams of honey for the dough
    •
  • 12 grams of salt for the dough
  • 1 grams of yeast (optional, if the house is cold in winter) for the dough
  • Olive oil for the topping
  • 100grams of Henri Willig Organic Jersey Cheese for the topping
    •
  • Jalapeño, sliced into rings to taste, for the topping
  • Red onion, thinly sliced to taste, for the topping
  • Coarse sea salt, to taste, for the topping

Preparation

  • 1

    Feed your sourdough starter and wait until it has risen well and is active. This usually takes 4 to 6 hours.

  • 2

    Mix the flour and lukewarm water in a bowl. Leave this to rest for 30 minutes to 1 hour, so that the flour can absorb the liquid properly.

  • 3

    Add the active sourdough starter, the salt, the honey, the olive oil and, if using, the yeast to the flour and water mixture. Knead the dough for about 10 minutes until it is smooth and elastic.

    •
  • 4

    Place the dough in a bowl and give it a coil fold every 45 minutes. With wet hands, grasp the dough at the edge, fold it towards the centre and turn the bowl for the next fold. Repeat this 3 to 4 times.

  • 5

    Leave the dough to rise at room temperature for 4 to 5 hours, until it has clearly increased in volume.

  • 6

    Place the dough on a baking tray lined with baking paper and lightly greased. Cover loosely with a damp cloth or cling film and leave it in the fridge to rise further overnight.

  • 7

    Take the dough out of the fridge 1 to 2 hours before baking, so that it can come to room temperature.

  • 8

    Preheat the oven to 210°C.

  • 9

    Drizzle the dough with olive oil and use your fingertips to press the characteristic dimples into the dough. Then scatter the cubes of Henri Willig Organic Jersey Cheese, the jalapeño rings, the red onion and a pinch of coarse sea salt over the dough.

  • 10

    Bake the focaccia in the preheated oven for 25 to 30 minutes, until the top is golden brown and crispy.

  • 11

    Leave the focaccia to cool for a few minutes and serve warm or at room temperature. Delicious as a lunch, a side dish or as part of a platter of nibbles.

What is the difference between focaccia and regular bread?

Focaccia is a traditional Italian bread known for its airy texture, crispy crust and generous use of olive oil. Unlike many other types of bread, focaccia is often topped with ingredients such as cheese, herbs and vegetables. This makes it not only a delicious side dish, but also a popular bread for sharing at gatherings and aperitifs.

 

Why is sourdough so popular?

Sourdough bread is appreciated for its rich flavour, open crumb and artisanal character. Thanks to the natural fermentation process, the dough develops complex aromas that are difficult to achieve with bread made solely with baker’s yeast. As a result, more and more home bakers are choosing recipes that use a sourdough starter.

 

How do you make a sourdough starter from scratch?

A sourdough starter is made with just two ingredients: flour and water. By feeding it daily for several days, natural yeasts and lactic acid bacteria develop, creating the characteristic flavour and airy texture of sourdough bread. An active sourdough starter will usually double in size within a few hours after feeding and forms the foundation of artisanal breads such as sourdough focaccia.

 

Where can you buy a sourdough starter?

You can make a sourdough starter yourself, receive one from another home baker, or purchase one from specialist bakeries and online shops. A well-maintained starter can last for years and often improves with regular use. This makes a sourdough starter a valuable base for baking homemade bread, pizza and focaccia.

 

Which cheese goes well with focaccia?

Cheeses with a rich and creamy flavour are particularly well suited to focaccia. Henri Willig Organic Jersey Cow Cheese melts beautifully during baking and pairs perfectly with ingredients such as red onion, olives, tomatoes and herbs. The result is a flavourful Italian bread that is ideal for lunch, sharing platters or as a side dish.

 

How do you serve focaccia on a charcuterie board?

Focaccia is an excellent addition to a charcuterie or sharing board. Serve it warm or at room temperature alongside cheese, olives, tapenade, cured meats or a dip made with olive oil and herbs. This creates an authentic and flavourful Italian-inspired aperitif experience.

How did the recipe turn out?

Let us know what you think!

Order through our webshop:
Henri Willig Organic Cow Cheese Jersey 380 grams
€ 14,95
(Including tax)
+ −
Henri Willig Dutch Flower Honey
€ 9,95
(Including tax)
+ −
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