Pulled Pork Pull Apart Focaccia (Sourdough or Yeast)
Pillowy sourdough focaccia balls coated in a crispy smoked cheddar crust, topped with smoky pulled pork, BBQ sauce, and melted cheese. The ultimate savory pull-apart bread.
Servings: 20 focaccia balls
Calories: 210kcal
Equipment
- Large mixing bowl
- Food processor
- 9x13 baking pan
- Parchment paper
- Small saucepan
- kitchen scale
- Whisk
- Shallow bowl for coating
Ingredients
For the Dough
- 500 grams bread flour 4 cups
- 375 grams water 1 2/3 cups
- 75 grams active sourdough starter at peak 1/3 cup
- 10 grams salt 2 teaspoons
For the Butter and Oil Dunk
- 57 grams unsalted butter melted (4 tablespoons)
- 57 grams avocado oil or olive oil 4 tablespoons
For the Smoked Cheddar Coating
- 170 grams smoked cheddar shredded then processed (1 1/2 cups) (no food processor? see notes)
- 24 grams cornstarch 3 tablespoons
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
For the Pulled Pork Topping
- 225 grams smoked pulled pork 1/2 pound
For the BBQ Sauce
- 240 grams ketchup 1 cup
- 36 grams brown sugar 3 tablespoons
- 30 grams apple cider vinegar 2 tablespoons
- 15 grams Worcestershire sauce 1 tablespoon
- 3 grams mustard powder 1 teaspoon
- 3 grams onion powder 1 teaspoon
- 3 grams garlic powder 1 teaspoon
- 3 grams smoked paprika 1 teaspoon
- 1 gram cayenne pepper 1/4 teaspoon
For the Cheese Topping
- 113 grams smoked cheddar shredded (1 cup)
Instructions
- In a large bowl combine the water, active sourdough starter, and salt. Add the bread flour and mix until no dry flour remains. The dough will be shaggy and sticky.
- Cover the bowl and let the dough rest for 30 minutes at room temperature.
- With wet hands perform one set of stretch and folds, grabbing one side of the dough, stretching it up, and folding it over itself. Rotate the bowl 90 degrees and repeat until you have worked all the way around the dough.
- Cover and bulk ferment at room temperature for 10 to 12 hours, or until the dough is bubbly, has grown noticeably, and has a slightly domed surface. Exact timing will depend on your kitchen temperature and starter strength.
- While the dough ferments, make the BBQ sauce. Whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard powder, onion powder, garlic powder, smoked paprika, and cayenne in a small saucepan over low heat. Cook for 5 minutes until combined and slightly thickened. Set aside.
- Make the smoked cheddar coating. Add the shredded smoked cheddar, cornstarch, and dried parsley to a food processor. Pulse until the mixture resembles finely grated Parmesan with no large shreds remaining. Transfer to a shallow bowl and set aside.
- Line a 9x13 pan with parchment paper. Combine the melted butter and oil in a bowl and set aside.
- Turn the proofed dough out onto a lightly oiled surface. Pull off a golf ball sized piece of dough and roll it into a smooth ball. If the dough is sticky, lightly oil or wet your hands to help.
- Dunk the ball fully in the butter and oil mixture, coating all sides.
- Roll the dunked ball immediately in the smoked cheddar coating until fully and evenly covered. Place in the prepared pan. Repeat with the remaining dough balls, you can arrange them in a wild manner or a 4 x 5 grid in the pan.
- Cover the pan loosely and let proof at room temperature for 1 to 2 hours until the balls are puffy, bubbly, and have expanded to nearly fill the pan.
- Preheat your oven to 425F (220C).
- Once fully proofed, press about 1 tablespoon of smoked pulled pork into the center of each dough ball, dimpling it down into the surface.
- Bake for 20 minutes until the cheddar coating is golden and set.
- Remove from the oven and spoon a small amount of BBQ sauce over each ball. Sprinkle the shredded cheese blend evenly over the top.
- Return to the oven and bake for an additional 10 to 15 minutes until the cheese is fully melted and bubbly.
- Optional: Broil for 1 to 2 minutes for golden, browned cheese spots. Watch closely as it can go quickly.
- Serve hot straight from the pan.
Notes
Storage:
Because this focaccia contains meat, leftovers must be refrigerated. Store covered in the fridge for up to 3 days. Reheat individual pieces in a 300F oven for 8 to 10 minutes or in the microwave for 20 to 30 seconds. The crust will soften after refrigeration but the flavor holds up well.
Make Ahead:
Option 1 (overnight bulk, morning bake): Mix the dough in the evening and bulk ferment at room temperature overnight. In the morning, shape, coat, and arrange the balls in the pan. Let proof for 1 to 2 hours, then press in the pulled pork and bake.
Option 2 (shape ahead, refrigerate): Complete the bulk fermentation, shape and coat all the balls, and arrange them in the pan. Cover tightly and refrigerate overnight. Pull out of the fridge 1 to 2 hours before baking and let them come to room temperature and finish their proof until fully puffy. Once proofed, press the pulled pork into each ball and continue with the bake as written.
Yeast Version:
No sourdough starter? You can make this with instant yeast or active dry yeast with great results.
Replace this:
75 grams active sourdough starter With this:
37 grams all purpose flour (about 1/4 cup)
37 grams water (about 2 1/2 tablespoons)
7 grams instant yeast (2 1/4 teaspoons) OR 9 grams active dry yeast (2 3/4 teaspoons) Using instant yeast: Add the flour, water, and instant yeast along with all other dough ingredients at the start. Mix until combined. Bulk ferment at room temperature for 2 to 3 hours until the dough has doubled in size and is puffy and jiggly. Then proceed exactly as written. Using active dry yeast: Mix the 37 grams of warm water (100 to 110F) with the active dry yeast and a pinch of sugar. Let sit for 5 to 10 minutes until foamy. If it does not foam, your yeast is expired, start fresh. Once foamy, add along with the 37 grams of flour and all remaining dough ingredients. Bulk ferment for 2 to 3 hours until doubled, then proceed as written. Everything else stays exactly the same, same shaping, same coating, same proofing, same bake. For more detail on the yeast substitution, refer back to the full blog post. Tips: The food processor step for the coating is not optional. Shredded cheddar straight from the bag is too coarse to coat evenly. You need it processed until fine and powdery so every ball gets full, even coverage. If you do not have a food processor, you can substitute store bought finely grated Parmesan in place of the smoked cheddar coating. Look for the kind that resembles fine sand, similar to what you find in a shelf stable green canister. It will not have the smoked flavor but the coating technique will work the same way. Keep the pulled pork on the drier side. If it is overly saucy it can make the surface of the dough wet before baking. Plain smoked pulled pork with no extra sauce added beforehand is what you want. The BBQ sauce comes later as a topping. Monterey Jack melts better than cheddar alone. A blend gives you better pull and melt on top without the greasiness that can happen with all cheddar. Watch the dough, not the clock. Bulk fermentation and the second proof will vary based on your kitchen temperature and starter strength. Look for a dough that is bubbly, has grown noticeably, and feels airy when you gently press it. Substitutions: Avocado oil can be swapped for olive oil in the butter and oil dunk. Both work well. Store bought BBQ sauce works in place of homemade. Look for a smoky style rather than a very sweet one to complement the smoked cheddar coating. Regular cheddar can be used in the coating if smoked cheddar is not available. Add an extra 1/4 teaspoon of smoked paprika to the coating mixture to compensate for the lost smoke flavor. For questions on technique or troubleshooting, refer back to the full blog post for detailed guidance.
75 grams active sourdough starter With this:
37 grams all purpose flour (about 1/4 cup)
37 grams water (about 2 1/2 tablespoons)
7 grams instant yeast (2 1/4 teaspoons) OR 9 grams active dry yeast (2 3/4 teaspoons) Using instant yeast: Add the flour, water, and instant yeast along with all other dough ingredients at the start. Mix until combined. Bulk ferment at room temperature for 2 to 3 hours until the dough has doubled in size and is puffy and jiggly. Then proceed exactly as written. Using active dry yeast: Mix the 37 grams of warm water (100 to 110F) with the active dry yeast and a pinch of sugar. Let sit for 5 to 10 minutes until foamy. If it does not foam, your yeast is expired, start fresh. Once foamy, add along with the 37 grams of flour and all remaining dough ingredients. Bulk ferment for 2 to 3 hours until doubled, then proceed as written. Everything else stays exactly the same, same shaping, same coating, same proofing, same bake. For more detail on the yeast substitution, refer back to the full blog post. Tips: The food processor step for the coating is not optional. Shredded cheddar straight from the bag is too coarse to coat evenly. You need it processed until fine and powdery so every ball gets full, even coverage. If you do not have a food processor, you can substitute store bought finely grated Parmesan in place of the smoked cheddar coating. Look for the kind that resembles fine sand, similar to what you find in a shelf stable green canister. It will not have the smoked flavor but the coating technique will work the same way. Keep the pulled pork on the drier side. If it is overly saucy it can make the surface of the dough wet before baking. Plain smoked pulled pork with no extra sauce added beforehand is what you want. The BBQ sauce comes later as a topping. Monterey Jack melts better than cheddar alone. A blend gives you better pull and melt on top without the greasiness that can happen with all cheddar. Watch the dough, not the clock. Bulk fermentation and the second proof will vary based on your kitchen temperature and starter strength. Look for a dough that is bubbly, has grown noticeably, and feels airy when you gently press it. Substitutions: Avocado oil can be swapped for olive oil in the butter and oil dunk. Both work well. Store bought BBQ sauce works in place of homemade. Look for a smoky style rather than a very sweet one to complement the smoked cheddar coating. Regular cheddar can be used in the coating if smoked cheddar is not available. Add an extra 1/4 teaspoon of smoked paprika to the coating mixture to compensate for the lost smoke flavor. For questions on technique or troubleshooting, refer back to the full blog post for detailed guidance.
