Jalapeno Cheddar Focaccia
Ingredients
- 1 1/3 cups luke warm water
- 1 1/2 teaspoons salt*
- 1 teaspoon sugar
- 3 1/3 cups all purpose (or bread) flour
- 1 teaspoon Italian Herbs Seasoning
- 1/2 teaspoon finely minced dried rosemary
- 1/2 teaspoon jalapeno powder
- 2 1/4 teaspoons bread machine yeast
- 1/4 cup cornmeal
- 1 cup shredded cheddar
- 12 slices pickled jalapeno
- olive oil
- Mrs. Dash Herb Mix
Instructions
- Add the water, salt, and sugar to the bread machine.
- Combine the flour, seasoning, rosemary, and jalapeno powder, whisking to mix. Add to the bread machine.
- Add the yeast to the bread machine.
- Set on the dough cycle.
- While the dough is being made, take a plate, line with paper towel, lay the slices on it and set another piece of paper towel on top. Lay another plate on top to add slight pressure. Change out the paper towel after about an hour.
- Once the dough cycle is complete, take a large deep sided baking sheet or casserole pan and generously drizzle olive oil on the bottom, smearing up the sides.
- Sprinkle the cornmeal over the bottom of the tray.
- Roll out the dough to the dimensions of your tray and lay on top of the cornmeal, pushing into the corners if needed. Dimple the entire top with your fingers.
- Cover with a tea towel and set somewhere warm for 30 minutes (I find the "proof" setting on the oven is perfect.)
- Preheat the oven for 400°F.
- Lay the jalapeno pieces on top of the dough and sprinkle the cheese over. Sprinkle with a dusting of the Mrs. Dash Herb Mix.
- Bake for 20-30 minutes until golden.
- Remove from oven and let cool for about 5 minutes then remove from the pan to finish cooling on a rack.
- Excellent when it's just slightly warm with some balsamic vinegar and olive oil for dipping into!
Notes
* I like to use Italian Seasoned Salt (merely Italian herbs mixed with fine sea salt).