Cheesy, spicy, delicious focaccia.
Ingredients
Bread
- 430 grams of lukewarm water (2 cups)
- 12 grams sugar (2 teaspoons)
- 1 packet instant yeast (7 grams)
- 500 grams bread flour (3 cups)
- 12 grams salt (2 teaspoons)
- 15 grams Jalapeno Fused Extra Virgin Olive Oil (2 tablespoons) - plus more plain olive oil for oiling the dough and pan
Filling and topping
- 1 tablespoon chives, minced
- 1 cup cheddar cheese, cut into 1/2 inch cubes
- 1 jalapeno, thinly sliced
- 2 tablespoons Jalapeno Fused Extra Virgin Olive Oil
Instructions
- In a large bowl, add the water, yeast and sugar and mix to combine. Add in the flour, salt and 2 tablespoons olive oil. Mix with a spoon until the dough is fully hydrated. Cover and set aside for 15 minutes.
- Uncover the dough and wet your hands to prevent sticking. Pull the bottom of the dough and fold it over the top. Rotate 90 degrees and repeat until you've completed a circle and the dough has tightened up. Cover and set aside for 15 minutes. Repeat another set of stretch and folds around the dough. Drizzle some olive oil on the dough and around the bowl. At this point you can either cover and proof the dough at room temperature for 1.5 hours or put in the fridge overnight.
- Once the dough has proofed, uncover and add the chives and half of the cheddar cheese to the top of the dough. Do a final round of stretch and folds. Be gentle to try not to pop the bubbles.
- Generously greek a 9"x13" pan with olive oil and place the dough in the pan. Cover and proof in the pan for another 1.5 hours.
- Heat the oven to 450 degrees using convection if available. Stretch the dough across the pan if needed and add the remaining cheese and sliced jalapeno to the top of the dough. Drizzle with jalapeno olive oil and use your fingers to dimple the dough.
- Bake for 20-22 minutes. Once baked let cool for a couple minutes before cutting.
Serves 6-8
Takes 4 hours (3.5 inactive)
