Jalapeno Cheddar Focaccia
This Jalapeno Cheddar Focaccia features diced jalapenos and chunks of sharp cheddar cheese. It's fantastic next to soups and stews, or it can be sliced into sandwich bread. Grilled cheese sandwich, anyone??
Servings: 12 servings
Calories: 242kcal
Ingredients
- 2 large fresh jalapenos
- 3¼ cups all-purpose flour
- 1½ tsp table salt
- 1 tsp granulated sugar
- 1¼ tsp active dry yeast
- ¾ cup warm water
- ½ cup warm milk can substitute with more water
- 1 tsp minced garlic
- 5 Tbsp extra-virgin olive oil divided
- 6 oz. Cabot Seriously Sharp Cheddar cheese cut into ½” cubes
- ½-1 tsp flaked sea salt for topping
Instructions
- Cut 4-5 slices from one of the jalapenos and set aside. (Note: These will be used on top of the focaccia later.)
- Remove the seeds and ribs from the remaining jalapenos and dice into small pieces; set diced jalapenos aside.
- Using a countertop mixer, add flour, table salt, sugar and yeast; stir until well combined.
- Add warm water, warm milk, garlic, 2 Tbsp of olive oil, cubed cheese and diced jalapenos; mix on low speed until well combined.
- Increase speed to medium and mix for 3-4 minutes. (Note: The dough will be soft and loose. Use a spatula or dough scraper to transfer the dough in the next step.)
- Spray a large mixing bowl with nonstick cooking spray (or drizzle with a bit more olive oil.) Transfer dough into the large bowl. Cover with plastic wrap and place in a warm location until dough has doubled in size (~75-90 minutes). (Tip: I let dough rise in my oven with the oven light on. Just make sure to remove the dough before you turn the oven on!)
- Line an 8” square baking pan with parchment paper. Spray parchment with nonstick cooking spray. (Use enough parchment so that it overhands the edges by 1-2”. This will allow you to lift the bread out of the pan once it’s baked.)
- Brush 2 Tbsp of olive oil evenly into the bottom of the pan.
- Carefully transfer the dough from the bowl into the prepared pan. Flip dough over so that it’s entirely coated in olive oil.
- Cover pan and let rise in a warm location for 60-90 minutes, or until dough has mostly filled the pan.
- Preheat oven to 475°F. (If letting the dough rise in the oven, make sure to remove it first!)
- Using the tips of your fingers, press into dough until you touch the bottom of the pan. You don’t want to make actual holes in the dough. Instead, you’re looking to make indentions in the dough every ~1½”. (Tip: If the dough sticks to your fingers, dip them in water.)
- Drizzle the remaining 1 Tbsp of olive oil evenly on top of the dough. Gently press the jalapeno slices (from above) into the top of the dough and then sprinkle flaked sea salt on top.
- Bake for 16-18 minutes, or until golden brown in color.
- Remove pan from oven and carefully lift focaccia out using the overhanging parchment paper. Remove and discard parchment paper.
- Turn oven off and place focaccia back into the oven for another 5-6 minutes. (Note: This will allow the bottom and sides of the bread to turn golden brown.)
- Remove focaccia and let cool on a wire rack before slicing.
Nutrition
Calories: 242kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 389mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 2mg
