With the Superbowl coming right around the corner, you should do yourself a favor and have MANY of these loaves on standby for proper snackage. Making the majority of the dough the night before will make for a SUPER easy prep the next day.
Seriously. Are those cheese pockets even real life??
*Ingredients
+focaccia
ยฐ1ยฝ cups (375 ml) lukewarm water
ยฐ1 c. (15 ml) sugar
ยฐ1 c. 1 tablespoon (15 ml) active dry yeast
ยฐ1 c. 1/2 teaspoon (5 ml) salt
ยฐ4 ยฝ cups (540 grams) all-purpose flour
ยฐOlive oil as needed
ยฐJalapeno and Cheese Cucumber (full plate)
ยฐ1 cup (140 grams) pickled jalapeno peppers (tamed)
ยฐ1/4 cup (45 grams) grated vegan cheese (I used Daiya)
ยฐ4 garlic cloves, cutting to thin slices
+Optional: vegan Parmesan cheese, to taste
ยฐSea salt to taste
ยฐTomato Cucumber and Herbs (1 full plate)
ยฐ1 cup (160 grams) cherry or grape tomatoes, halved
ยฐFresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
ยฐSea salt to taste
*Directions
In a large bowl or stand mixer, combine the warm water, sugar, yeast, salt, and ยพ of the all-purpose flour. Mix until combined. Knead (by hand or with a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), adding the remaining flour as needed to keep the dough from sticking.
Brushing dough ball with olive oil also place in bowl covered with damp kitchen towel. Let rise until doubled in volume (about 1 hour).
Place parchment paper on a large baking sheet. Drizzle parchment paper with oil.
Once the dough has doubled in volume, degas it. Roll out the dough and stretch it to fit the baking sheet. Cover lightly with plastic wrap and leave until doubled in size (about 40 minutes).
While the dough is rising, preheat the oven to 450ยฐF (230ยฐC) and prepare the topping.
Time dough has risen, add your choice of toppings. Use your fingers to dig in the dough well, and press the filling onto the bread. Drizzle with olive oil and season with fleur de sel.
Bake the focaccia until golden brown, about 25 to 30 minutes.
Enjoy !
Jalapeno cheddar focaccia
4
servings30
minutes40
minutes300
kcal0
minutes1
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Ingredients
+focaccia
ยฐ1ยฝ cups (375 ml) lukewarm water
ยฐ1 c. (15 ml) sugar
ยฐ1 c. 1 tablespoon (15 ml) active dry yeast
ยฐ1 c. 1/2 teaspoon (5 ml) salt
ยฐ4 ยฝ cups (540 grams) all-purpose flour
ยฐOlive oil as needed
ยฐJalapeno and Cheese Cucumber (full plate)
ยฐ1 cup (140 grams) pickled jalapeno peppers (tamed)
ยฐ1/4 cup (45 grams) grated vegan cheese (I used Daiya)
ยฐ4 garlic cloves, cutting to thin slices
+Optional: vegan Parmesan cheese, to taste
ยฐSea salt to taste
ยฐTomato Cucumber and Herbs (1 full plate)
ยฐ1 cup (160 grams) cherry or grape tomatoes, halved
ยฐFresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
ยฐSea salt to taste
Directions
- In a large bowl or stand mixer, combine the warm water, sugar, yeast, salt, and ยพ of the all-purpose flour. Mix until combined. Knead (by hand or with a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), adding the remaining flour as needed to keep the dough from sticking.
- Brushing dough ball with olive oil also place in bowl covered with damp kitchen towel. Let rise until doubled in volume (about 1 hour).
- Place parchment paper on a large baking sheet. Drizzle parchment paper with oil.
- Once the dough has doubled in volume, degas it. Roll out the dough and stretch it to fit the baking sheet. Cover lightly with plastic wrap and leave until doubled in size (about 40 minutes).
- While the dough is rising, preheat the oven to 450ยฐF (230ยฐC) and prepare the topping.
- Time dough has risen, add your choice of toppings. Use your fingers to dig in the dough well, and press the filling onto the bread. Drizzle with olive oil and season with fleur de sel.
- Bake the focaccia until golden brown, about 25 to 30 minutes.
- Enjoy !
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