Cheddar Jalapeño Focaccia

 

by Turkuaz Kitchen

1 1/2 c. + 1 Tbsp warm water

1 1/2 tsp instant dry yeast

1/2 Tbsp sugar

3 1/2 c. bread flour

1 1/2 Tbsp evoo

1 1/2 tsp salt

8 oz (a cup) small diced cheddar cubes

2 jalapeños sliced or diced

Sprinkle yeast onto warm water and then add sugar. Stir and let rest 5 minutes until foamy. 

Add flour, salt, EVOO. Mix until everything comes together. Cover with plastic and let rest 30 minutes. 

With wet hands, fold and stretch dough over itself three to four times. Wait 30 minutes. Keep at room temp or in a sunny place for 30 minutes.

Repeat, this time folding in cheese and jalapenos. Keep dough at room temp or in a sunny place for 30 minutes. 

Oil a 9 x 13 pan, or slightly larger cookie sheet with EVOO. Transfer dough to the pan and with oiled fingers stretch the dough to the shape of the pan. Cover lightly with plastic and let rise 1 hour until puffy. 

Make deep indentations with your fingers all over the top. Turn oven on to 450 to preheat. Big 18 to 20 minutes until top is golden brown. 

For an extra crispy outside remove from pan once it is cooked and placed directly on the oven rack for 2 minutes before cooling on a rack. Serve hot with favorite soup! 

Leftovers can be sliced in half to make sandwiches.