Garlic-Herb Butter & Cheese Stuffed Sourdough Focaccia

Servings: 12

(Optional) For the Sundried Tomato Red Pesto:

• 1 cup Roasted Red Peppers, storebought or homemade
• ½ cup Sundried Tomatoes, preferably in oil (drained)
• 1 cup Fresh Basil
• 1/3 cup Grated Parmesan
• ¼ cup Walnuts, or pine nuts
• ½ cup Extra Virgin Olive Oil
• Salt & Black Pepper, to taste

For the Sourdough Focaccia:

• 50 grams Active Sourdough Starter
• 10 grams Salt
• 430 grams Warm Water
• 520 grams All Purpose Flour
• 4 tbsp. Olive Oil

For the Garlic-Herb Butter & Cheese:

• 1 bag Organic Valley Italian Herb Mozzarella Shredded
• ½ cup Fresh Basil, chopped
• ¼ cup Fresh Parsley, chopped
• 6 tbsp. Organic Valley Salted Butter, melted
• 2-3 Garlic Cloves, minced

1. To Make the Sundried Tomato Red Pesto: Combine all ingredients into a food processor. Pulse until smooth. Store in an airtight container in the fridge for up to 5-6 days.
2. To Make the Sourdough Focaccia Dough: In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well. Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
3. Perform the fold and slap method, as explained. Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift one corner without the dough breaking as high as it'll go, then fold toward the center of the dough. Rotate the bowl to the next "corner" and repeat. Repeat for a total of 10 times.
4. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.
5. Drizzle 2 tbsp. olive oil in the bottom of a 9x13" baking dish. I also recommend lining the bottom with parchment paper to prevent anything problems when baking.
6. To Make Garlic-Herb Butter: Mix the chopped herbs, melted butter, and minced garlic. Set aside.
7. To Stuff the Focaccia Bread: Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch out the dough.
8. Brush with half of the garlic-herb butter, then add half of the shredded cheese. Fold like an envelope and place seam-side down.
9. If Baking Next Day: If baking next day, cover the baking dish with Saran Wrap and place in the fridge overnight. Remove the focaccia from the fridge to sit in a warm environment (room temperature) for 4-6 hours, nearly doubled in volume.
10. If Baking Same Day: Let the focaccia rest at room temperature covered with plastic wrap or a tea towel for 2 hours.
11. Preheat the Oven: Preheat oven to 430F.
12. Preparing the Focaccia for Baking: Gently stretch the dough to fit the pan. Drizzle the focaccia with 3 tablespoons of olive oil, then use your fingers to press into the dough to create dimples all over the surface.
13. Drizzle with the remaining tablespoon of olive oil. Add flaky salt and (if adding) dollops of the red pesto.
14. To Bake: Bake for 15 minutes, add the remaining cheese on top, then finish baking another 10-15 minutes, until golden on top.
15. While warm, brush with the remaining garlic-herb butter on top. Let rest at least 15 minutes before slicing to enjoy!