This pull-apart sourdough (or yeasted) focaccia bread is the ultimate combination of light and airy sourdough, buttery garlic flavor, and crispy Parmesan cheese. Each piece pulls apart easily, revealing soft, fluffy bread coated in garlic butter and encrusted with golden Parmesan. It’s perfect as an appetizer, side dish, or the star of your dinner table!
Jump to:
- Why You’ll Love This Recipe/Bakers Schedule
- Tips for Success
- Storage and Reheating
- FAQS
- I Don’t Have Sourdough Starter – Use Yeast Instead
- Variations to Try
- Why This Recipe Works
- Serving Suggestions
- More Pull-Apart Focaccias Recipes
Pull-Apart Sourdough Focaccia Garlic Bread with Parmesan
Equipment
- 9×13 inch baking pan (metal, preferably USA Pan)
- Parchment paper
- Large mixing bowl
- Small bowl for garlic butter mixture
- Shallow bowl or plate for Parmesan coating
Ingredients
For the Sourdough Focaccia Dough:
- 75 g active sourdough starter fed and at peak
- 400 g water room temperature
- 500 g bread flour or all-purpose flour
- 10 g salt
For the Garlic Butter Coating:
- 4 tablespoons butter melted
- 2 tablespoons avocado oil or olive oil
- 3-4 cloves garlic microplaned or finely minced
- 1-2 tablespoons fresh parsley finely chopped, or 1-2 teaspoons dried parsley
- Pinch of salt
- Freshly cracked black pepper a few cracks from the pepper grinder
For Assembly:
- 3 tablespoons avocado oil for greasing the pan
- 1 cup finely grated Parmesan cheese refrigerated, pre-grated kind in tubs or bags
- 1 tablespoon cornstarch
- 3/4-1 cup shredded mozzarella cheese optional, for topping
Instructions
DAY 1: MAKE THE DOUGH
Mix the Dough
- In a large bowl, combine the sourdough starter and water. Mix until the starter is mostly dissolved. Add the flour and salt, then stir with a spoon or your hands until all the flour is incorporated and a shaggy dough forms. The dough will be sticky.
Stretch and Fold
- After 1 hour, perform a series of stretch and folds. Wet your hands, grab one side of the dough, stretch it up, and fold it over onto itself. Rotate the bowl 90 degrees and repeat 4-6 times until the dough becomes smoother and more cohesive.
Long Fermentation
- Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for approximately 8-12 hours. The dough should double in size and have visible bubbles on the surface. Watch the dough for proper fermentation signs, not the clock.
DAY 2: SHAPE AND BAKE
Prepare the Pan
- Line your 9×13 inch pan with parchment paper. Add 3 tablespoons of avocado oil to the bottom of the pan and spread it around to coat evenly.
Make the Garlic Butter Coating
- In a small bowl, combine the melted butter, 2 tablespoons avocado oil, microplaned (or finely minced) garlic, chopped parsley, a pinch of salt, and freshly cracked black pepper. Mix well and set aside.
Portion and Coat the Dough
- Place the grated Parmesan cheese and cornstarch in a shallow bowl or plate.
- Rip off a chunk of the dough into 2 tablespoon-sized pieces (think golf ball size or depending on how big the bite you want, larger). Working one at a time: form each piece into a rough ball, dip the ball completely into the garlic butter-oil mixture turning to coat all sides, roll the buttered dough ball in the grated Parmesan cheese, coating it thoroughly (the granules will stick to the butter), and place the coated ball into the prepared 9×13 pan arranging the balls snugly so they’re touching each other.
Second Rise
- Cover the pan with plastic wrap or a damp towel and let rise at room temperature for about 2 hours, or until the dough has puffed up noticeably.
Preheat and Dimple
- Preheat your oven to 425°F (218°C). Gently press your fingers in the middle of some of the dough balls to create shallow dimples (this creates those characteristic focaccia pockets).
First Bake
- Bake for 15 minutes until the focaccia starts to turn golden.
Add Mozzarella (Optional)
- Remove the pan from the oven. If desired, sprinkle shredded mozzarella cheese evenly over the entire focaccia. This adds dramatic cheese pulls and extra gooey, melty goodness!
Final Bake
- Return to the oven and bake for an additional 10-15 minutes, until the top is deeply golden brown and the mozzarella (if using) is melted and bubbly.
Serve
- Let cool for 5-10 minutes, then serve warm. Pull apart individual pieces and enjoy!
Notes
Follow the timing AND signs of complete proofing in the recipe Dough Consistency: This is a high-hydration dough, so it will be sticky and wet. Don’t add extra flour—the stretch and folds will develop the gluten structure. Sourdough Starter: Make sure your starter is active and bubbly at peak rise. If your starter is sluggish, the dough may need longer than 12 hours to ferment. Room Temperature: Fermentation time depends on your kitchen temperature. In warmer kitchens (75-80°F), 10-12 hours may be sufficient. In cooler kitchens (65-70°F), you may need 14-16 hours. Pan Preparation: The parchment paper and oil coating are essential to prevent sticking and create a crispy bottom crust. Parmesan Type: This recipe uses finely grated Parmesan cheese – the refrigerated kind found in tubs or bags in the dairy section. The fine texture adheres perfectly to the butter-coated dough balls and creates a crispy, golden crust. You can also freshly grate your own Parmesan for even better flavor. Fresh Garlic: Microplaned garlic distributes beautifully throughout the butter mixture and gives the best flavor. If you don’t have a microplane, finely mince the garlic as small as possible. You can substitute 1-2 teaspoons of garlic powder in a pinch, though fresh is always best. Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. You can also use an air fryer at 350°F for 4-5 minutes.
No Sourdough Starter? Use Yeast Instead!
Don’t have sourdough starter? You can use instant yeast instead! Here’s what to do: Replace this:- 75g active sourdough starter
- 37g (about ¼ cup) all-purpose flour
- 37g (about 2½ tablespoons) water (room temp or warm 100-110°F)
- 7g (2¼ teaspoons) instant yeast
- If you are worried about wet dough? Start with decreasing the water to 360g(1.5 cups) in the recipe. Experienced bakers can stick with the 400g.
- Mix the yeast right in with the flour and water at the beginning (same as you would with starter)
- Bulk fermentation takes only 2-3 hours instead of 8-12 hours
- Look for the dough to double in size and become puffy and jiggly
Why You’ll Love This Recipe
- Incredible flavor: Tangy sourdough combined with rich garlic butter and salty Parmesan
- Pull-apart perfection: Individual pieces that separate easily but bake together beautifully
- Minimal kneading: Just stretch and folds make this an easy sourdough recipe
- Overnight fermentation: Develops deep flavor and fits perfectly into your schedule
- OPTION 1: Night Before Evening: mix dough → proof overnight at room temp → morning: shape balls, dip & arrange → proof 1-2 hours → bake & ice
- OPTION 2: Day Before Morning: mix dough → proof all day → evening: shape balls, dip & arrange → cover well & refrigerate overnight → next morning: bring to room temp 1-2 hours → bake & ice
Both ways = same delicious result! Pick what works for YOUR schedule
Follow the timing AND signs of complete proofing in the recipe
- Customizable: Add mozzarella on top for dramatic cheese pulls, or keep it classic with just the Parmesan crust
Tips for Success
Dough Consistency: This is a high-hydration dough, so it will be sticky and wet. Don’t add extra flour, the stretch and folds will develop the gluten structure.
Sourdough Starter: Make sure your starter is active and bubbly at peak rise. If your starter is sluggish, the dough may need longer than 12 hours to ferment.
Room Temperature: Fermentation time depends on your kitchen temperature. In warmer kitchens (75-80°F), 10-12 hours may be sufficient. In cooler kitchens (65-70°F), you may need 14-16 hours.
Pan Preparation: The parchment paper and oil coating are essential to prevent sticking and create a crispy bottom crust.
Parmesan Type: This recipe uses finely grated Parmesan cheese – the refrigerated kind found in tubs or bags in the dairy section. The fine granular texture adheres perfectly to the butter-coated dough balls and creates a crispy, golden crust. You can also freshly grate your own Parmesan for even better flavor.
Fresh Garlic: Microplaned garlic distributes beautifully throughout the butter mixture and gives the best flavor. If you don’t have a microplane, finely mince the garlic as small as possible. You can substitute 1-2 teaspoons of garlic powder in a pinch, though fresh is always best.
Make It Yours: Try different herbs (rosemary, thyme, basil), add red pepper flakes for heat, or experiment with different cheese combinations.
Storage and Reheating
Room Temperature: Store leftover focaccia in an airtight container at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate for up to 5 days. Note that refrigeration may dry out the bread slightly.
Freezing: Wrap individual portions in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
Reheating: For best results, reheat in a 350°F oven for 10-15 minutes until warmed through and crispy again. You can also use an air fryer at 350°F for 4-5 minutes.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes! All-purpose flour will work, though the texture may be slightly less chewy. Bread flour has higher protein content which helps create that characteristic focaccia texture.
Why is my dough so sticky?
High-hydration focaccia dough is naturally very sticky. This is what creates the light, airy texture. Use wet hands when handling the dough and don’t add extra flour.
Can I use olive oil instead of avocado oil?
Yes! Olive oil is traditional for focaccia and works beautifully. Avocado oil has a higher smoke point and neutral flavor, but either works well.
Do I have to add the mozzarella?
Not at all! The Parmesan-crusted version is absolutely delicious on its own with a crispy, golden crust on every piece. Add mozzarella if you want those dramatic cheese pulls and extra gooey factor, but it’s completely optional.
No Sourdough Starter? Use Yeast Instead!
Don’t have sourdough starter? You can use instant yeast instead! Here’s what to do:
Replace this:
- 75g active sourdough starter
With this:
- 37g (about ¼ cup) all-purpose flour
- 37g (about 2½ tablespoons) water (room temp or warm 100-110°F)
- 7g (2¼ teaspoons) instant yeast
What changes:
- If you are worried about wet dough? Start with decreasing the water to 360g(1.5 cups) in the recipe. Experienced bakers can stick with the 400g.
- Mix the yeast right in with the flour and water at the beginning (same as you would with starter)
- Bulk fermentation takes only 2-3 hours instead of 8-12 hours
- Look for the dough to double in size and become puffy and jiggly
Everything else stays exactly the same – same mixing, same stretch and fold, same shaping, coating, second rise, and baking!
Variations to Try
Rosemary: Add 2 tablespoons fresh chopped rosemary to your garlic butter mixture
Mediterranean: Top with halved cherry tomatoes, olives, and feta cheese before the final bake
Herbed Cheese: Mix Italian seasoning or dried herbs into your Parmesan before coating
Spicy Version: Add red pepper flakes to the garlic butter mixture for a kick
Why This Recipe Works
The combination of sourdough fermentation and the pull-apart technique creates incredible texture and flavor. The long, slow fermentation develops complex flavors and creates those beautiful air pockets. Coating each individual dough ball in garlic butter ensures every single piece is packed with flavor, while the Parmesan creates a crispy, golden crust that’s irresistible.
The pull-apart format makes this focaccia perfect for sharing, guests can easily grab individual pieces without needing to cut the bread. It’s also visually stunning and fun to eat!
Serving Suggestions
- Serve alongside pasta dishes, soups, or salads
- Use as an appetizer for dinner parties
- Pair with marinara sauce for dipping
- Serve with a charcuterie board
- Make it the centerpiece of a bread basket
- Perfect for holiday gatherings and potlucks
This pull-apart sourdough focaccia garlic bread is a showstopper that tastes as amazing as it looks. The crispy Parmesan crust, buttery garlic flavor, and tender sourdough crumb create the ultimate garlic bread experience. Whether you keep it all Parmesan or add mozzarella for extra cheese pulls, this recipe is guaranteed to become a favorite!
Yield: 20-25 pull-apart pieces | Prep Time: 30 minutes (plus 12 hours fermentation) | Cook Time: 25-30 minutes | Total Time: ~15 hours
More Pull-Apart Focaccias Recipes Below
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