Jalapeno Cheddar Focaccia
Servings 9 servings
- 4 cups bread flour
- 1 teaspoon active dry yeast
- 2-1/2 teaspoons salt
- 2 tablespoons honey
- 16 oz water (room temperature)
- 3/4 cup cheddar cheese (cut into 1/2-in cubes)
- 2 small jalapenos, sauteed in 1 tablespoon olive oil until slightly softened
- 2 tablespoons olive oil, reserved
In a large bowl, combine flour, salt, honey, and yeast. Drizzle in water and stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
The next day, preheat oven to 425F. Lightly grease a 9-in cast iron with 1 tablespoon olive oil. Punch risen dough down and gently knead in cheddar cubes and jalapeno pieces. (reserve a few for garnishing)
Gather dough into a smooth ball and pat into greased pan Cover with plastic wrap and let rise 30 minutes.
Once dough has risen, lightly brush with remaining 1 tablespoon olive oil and use your fingers to make little indentations all over bread. Sprinkle with reserved jalapeno pieces and cheddar cubes.
Bake focaccia at 400F 30-35 minutes until a light golden brown. (if focaccia is browning too quickly, lightly cover in foil) Cool focaccia 10 minutes before slicing into wedges. Enjoy warm!
Serving: 1slice bread | Calories: 283kcal | Carbohydrates: 46.7g | Protein: 8.3g | Fat: 6.8g | Saturated Fat: 2.5g | Cholesterol: 10mg | Sodium: 577mg | Potassium: 87mg | Fiber: 1.7g | Sugar: 4.2g | Calcium: 79mg | Iron: 3mg