Parts needed: 2 and 1/4 teaspoons (1 packet) dynamic, non-alcoholic yeast
1/2 cup of water that is heated (110°F/45°C)
mixed-purpose flour, 3 and 1/2 cups
1/4 teaspoon of salt
1/4 cup of olive oil; drizzle with more if desired.
Shredded cheddar cheese, measuring 1 cup
thinly sliced jalapeños, two or three
For seasoning, coarse sea salt
Garnish with fresh herbs, such as thyme or rosemary, if desired.
Instructions:Bring Yeast to Life: Mix the yeast with the warm water in a big basin. Wait until the yeast starts to froth, which should take about 5 minutes.
To make the dough, combine the yeast mixture with the flour, salt, and 1/4 cup of olive oil. Knead the ingredients together. About five to seven minutes, or until smooth and elastic, knead the dough on a lightly floured board. As an additional option, you may use a dough hook attachment for a stand mixer.
Before the second rise, coat the dough with oil by placing it in a basin and flipping it to cover all sides. Roll out in a warm spot for around 1–1.5 hours, or until doubled in size, covered with a clean kitchen towel or plastic wrap.
Get the Baking Pan Ready: Set the oven temperature to 425°F, or 220°C. Prepare a big baking sheet or pan by lightly greasing it.
Form the Dough: After you punch down the dough, move it to the baking sheet that you’ve already prepared. Roll or pat the dough into a rectangle or oval, approximately 1/2 inch thick, using your fingertips to gently distribute and push.
Optional Add-Ons: Using your fingers, make indentations in the dough. The dough should be smothered with olive oil. Make sure to properly distribute the shredded cheddar cheese over the dough. Gently push the sliced jalapeños into the dough as you arrange them on top.
The second rise should take place 20-30 minutes after the first, or when the dough is slightly inflated.
Place in the oven and, if desired, garnish with coarse sea salt and chopped fresh herbs. After 20 to 25 minutes of baking in a preheated oven, the focaccia should be golden brown and the cheese should be bubbling and slightly toasted.
Once taken from the oven, let the focaccia to cool for a few minutes before serving. Eith
