Focaccia Cheddar Cheese and Jalapeno

posted by Sue Freeman 05-05-99 4:24 PM


2 1/2 tsp active dry yeast
2/3 cup warm water 105 to 115 degrees
1 cup (140 grams) unbleached flour

1/2 cup warm water
1/3 cup white wine
1/3 cup light extra virgin olive oil
sponge recipe above
2 1/2 cups plus 2 tsps. (360 grams) unbleached
all purpose flour, plus 1 to 2 TBLSPS as needed
2 tsp seasalt


1/2 cup extra virgin olive oil
3 tsp garlic minced
salt and pepper
freshly grated parmsean cheese (the kind YOU grate
not the one already grated)

Put the 1/2 cup olive oil for topping in a bowl and add the 3 tsp. minced garlic and mix. Let sit to infuse flavor.

Sprinkle yeast over warm water in a large mixing bowl, and whisk it in. Let stand for about 10 minutes until creamy. STir in flour and beat until smooth.

Cover tightly with plastic wrap and set aside for 30 minutes until puffy and bubbling.

Add olive oil, water and wine to sponge. If you are making it by hand whisk in 1 cup of flour and salt, then beat in the rest of flour until you have a dough that is very soft and very sticky.

Knead on a lightly floured board with the help of a dough scraper and 1 to 2 additional tablespoons of flour for 6 to 8 minutes, or until the dough comes together nicely and is silky and shiny. It should remain soft but not wet.

If you are using a heavy duty mixer,set paddle attachment in place and add the water and wine and olive oil to sponge.

Add flour, salt and mix until dough comes together while remaining very soft.

Change to the dough hook and knead for 3 minutes at medium speed, stopping once or twice to press dough into a ball to aid with the kneading.

Use the 1 to 2 tablespoons additonal flour if you finish by kneading the dough briefly on a lightly floured work surface.

Place the dough in a lightly oied container and cover it tightly with plastic wrap and let rise until doubled, about 1 hour.

The dough should be soft and full of air bubbles and stretch easily. Press it into a heavily oiled 10 1/2 by 15 1/2 inch pan, dimple it well with your fingertips or knuckles, cover with a towel and let rise until puffy and doubled.. about 45 minutes.

At least 30 minutes before you plan to bake, preheat oven to 425 with a baking stone inside (if you have one). Once again dimple the top of the dough with your fingertips or knuckles.

Brush the olive oil and garlic mixture over the top of the dough letting it settle into the indentations. Sprinkle with sea salt and pepper and cheese.

Place the focaccia pan diretly on the stone and immediately reduce the temperature to 400 degrees. Spray the walls and floor of oven with cold water from a spritzer bottle 3 times within the first 10 minutes.

for 25 to 35 minutes until golden. IMMEDIATELY REMOVE FROM PAN and let cool on a rack.

To make the cheddar cheese and jalapeno focaccia....

AFTER The first rise... mix in 1 1/2 cups shredded sharp cheddar cheese. Let rest for 10 minutes and then put into heavily oiled baking pan.

After dimpling and brushing on the olive oil and garlic then top with sliced jalapeno peppers. Sprinkle with parmesean cheese before baking.

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