Jalapeno Popper Focaccia
Photo by Mark Weinberg
MAKES
one 9 inch / 23 cm square loaf
TAKES
Prep time: 14 hours 5 minutes (includes rise times)
Cook time: 30 minutes
Total: 14 hours 45 minutes (includes rise times)
✻ ABOUT THIS RECIPE
Inspired by the creamy, spicy, and cheesy flavors of a jalapeno popper, this focaccia makes an incredible snack or appetizer. Serve it warm for ultimate gooiness, or let it cool to room temperature and use it to make a sandwich (trust me).
INGREDIENTS
Focaccia
360 g / 3 cups bread flour (see Notes)
8 g / 2 teaspoons fine sea salt
6 g / 1 ¾ teaspoons instant dry yeast
340 g / 1 ½ cups warm water (around 110°F / 45°C)
45 g / 3 tablespoons extra virgin olive oil
14 g / 2 teaspoons honey
20 g / 1 jalapeno, very finely minced
10 g / 2 cloves garlic, minced
Finishing
extra virgin olive oil, as needed for finishing
170 g / 6 ounces cream cheese
20 - 60 g / 1 - 3 jalapenos, thinly sliced (see Note)
125 g / 1 ¼ packed cups shredded sharp cheddar cheese
Make This Recipe With Me:
METHOD
1. Twelve to 48 hours before you want to bake the focaccia, make the dough: In a large bowl, stir the flour, salt, and yeast together. Add the water, olive oil, honey, jalapenos, and garlic and mix until thoroughly combined, 1 to 2 minutes. The dough will be very wet and sticky. Cover the bowl and let rise at room temperature for 30 minutes.
2. Using a dough scraper or damp hands, gently reach under the dough, folding the bottom portion of it over onto the top. Repeat this process 4 to 5 times, working your way around the bowl. Cover the bowl and refrigerate for at least 12 hours, and up to 48 hours.
3. When ready to make the focaccia, bring the dough to room temperature for 30 minutes.
4. Grease a 9 x 9 inch / 23 x 23 cm pan generously with olive oil. Add the dough to the pan and gently turn it over so both sides are lightly oiled. Cover the pan and let the dough rise until it nearly doubles in size and almost fills the pan, 30 minutes to 1 hour.
5. Use your fingertips to gently stipple the dough - this will even out the thickness of the dough, spread it out over the base of the pan, and add texture to the surface. Cover and let rest while you preheat the oven.
6. Preheat the oven to 450°F / 235°C with an oven rack in the center.
7. Drizzle olive oil generously over the surface of the focaccia - it will pool in the dimples. Dollop the cream cheese over the surface of the dough. Arrange the jalapenos in a fairly even layer over the surface. Finish by adding cheese to the surface in an even layer.
8. Transfer to the oven and bake until the cheese is melted and the focaccia is deeply golden brown, 25 to 30 minutes
9. Cool the focaccia in the pan for 5 minutes, then unmold onto a wire rack. Serve warm, or cool to room temperature.
NOTES:
I prefer to use bread flour in my focaccia, however - this recipe is flexible enough that you can use all purpose flour if it’s all you have on hand, and it will still work!
Use however many jalapenos you prefer depending on their size and your desired spice level! It’s ok to use pickled jalapenos if you prefer, just drain them well before using.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
