Prep 55 mins
Cook 25 mins
The most delicious bread I have ever made, and surprisingly easy. You can top with onions, rosemary, or other herbs spices and cheeses for a variation. I like to double the jalapeno's and use jarred old el paso peppers because they are my favorite. If you cut it in half and put sandwich meat and veggies in the middle its a supper to die for.
- 3 1⁄2 cups flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 1⁄2 tablespoons yeast
- 1 cup water
- 2 tablespoons olive oil
- 1 egg
- 4 tablespoons olive oil
- 1⁄3 cup chopped jalapeno pepper
- 1 teaspoon rosemary
- 1 cup grated cheddar cheese
- In a bowl mix together 1 cup of flour, sugar salt and yeast.
- Heat 2 T of oil and water until warm.
- Beat in egg.
- Add to flour mixture and mix until moistened.
- Beat for 3 more minutes.
- Stir in 1 and ¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
- Place dough on a floured surface and knead in remaining flour.
- Place in bowl and cover for 8 minutes.
- Remove dough and place on greased cookie sheet.
- Cover with greased plastic wrap and two tea towels.
- Let rise for 35 minutes.
- Remove plastic wrap and poke holes in one-inch intervals with a knife.
- Pour 4 T of oil on top, and sprinkle rosemary, cheese and jalapeno's across the top as well.
- Bake at 400 degrees for 25 minutes or until golden.
Ok, so I followed the ingredient list completely, but I made a few alterations in the mixing method: I mixed 1 c. flour, salt, and 2 packets active dry yeast (2 packets = 1 1/2 Tablespoons) in a mixing bowl. I also added the egg and the oil to the flour mixture. I then heated 1 c. water to about 110 degrees F, and I dissolved the teaspoon of sugar in the warm water. I added the sugar-water to the mixing bowl, and added flour (about 2 cups, probably), until the dough was easy to handle (the dough was very sticky). I kneaded the dough for a few minutes, using about 1/2 cup more flour (approximately - I just used a well-floured surface, making sure the dough did not get too tough). I scraped out the crumbs from the same bowl I mixed the dough in, sprayed it with PAM, put the dough in, sprayed the top of the dough with PAM, covered the bowl with plastic wrap, and let it rise for 43 minutes (35 + 8). Once it was done rising (it had just about doubled), I punched it down (it was VERY airy and soft). I spread it out on a parchment-lined 11x17 jelly roll pan and made a bunch of shallow indentations with the tips of my fingers, so the oil would have somewhere to rest. I brushed on the oil (1/4 c. - same as 4 tablespoons), sprinkled the dried rosemary, and I used 1/2 cup more cheese then called for. Just like the poster, I doubled the Old El Paso jarred jalapenos (I used sliced ones, though). I also had to bake 6 minutes more than the baking time, for a total of 31 minutes. I was hoping this would be close to the jalapeno cheese bread we sometimes get at Safeway, and my husband and I both agreed that we like this one better, because it's not dense and greasy like the Safeway one is. The rosemary really complements the other flavors nicely. This is a great recipe, very easy to make, and I will definitely make it again. Sorry for the giant review, but thanks so much for posting this recipe. ;)
So, you have the best recipe for focaccia. Show off. ;-)
I made this recipe exactly as it is written. It was easy and delicious. We will definitely make this again and again!