Quick Jalapeno Focaccia

It is still peppers all the time here at EE.  To make room for those delicious Bourbon Pickled Peppers, I was cleaning out the fridge of the previously pickled jalapenos and carrots and using them in chilis and soups to freeze away for weeknight dinners.

I had just gotten back from lunch with a dear friend.   She had never been to The Tavern and asked me to take her.   The tomato soup is beyond fabulous there as is the ever changing daily special of grilled cheese.   That day, the sandwich was tomato, bacon, avocado and cheddar on jalapeno focaccia.   Words cannot describe the ooey-gooey goodness between this remarkable bread.

Since I wanted the bread for dinner that evening, I did not have time to make a classic focaccia (but I promise to share that recipe with you soon).     I found a quick focaccia recipe here and morphed it just a bit by adding chopped, pickled jalapenos.

Quick Jalapeno Focaccia
based on Gourmet’s Quick Focaccia

3/4 c.  warm water (105°-115°F.)
2 1/2 t.  yeast
1/2 t. sugar
1 c. all-purpose flour
1 c. whole wheat flour
1 t. fine sea salt
1/3 c. chopped pickled jalapenos
1 T. freshly grated Parmesan
coarse salt and ground pepper to taste

Lightly grease a baking pan, 13 by 9 by 2 inches.

In a small measuring cup, stir together water, yeast, and sugar and let stand until foamy, about 5 minutes.

In a bowl of a stand mixer, hand whisk together flours and salt.   Using the dough hook, gradually stir in yeast mixture until a soft dough forms. Add jalapenos.  Knead dough in mixer 5 minutes, or until smooth and elastic, and shape into a ball.

Invert bowl over dough (onto a working surface) and let dough rest 10 minutes.

On lightly floured surface roll out dough into a 13- by 9-inch rectangle and transfer to baking pan pressing into corners. Let dough rise, covered loosely with plastic wrap, in a warm place 30 minutes, or until doubled in bulk.

Preheat oven to 400°F.

Sprinkle dough with Parmesan and  coarse salt, and pepper to taste. Press indentations about 1/4 inch deep and 1 inch apart all over dough with lightly oiled fingertips.

Bake focaccia in middle of oven 20 minutes, or until golden. Cool focaccia in pan on a rack.

Fresh from the oven and cooling in the pan.

After it is cool, cut into squares.

This is really tasty and spicy.    The Parmesan works well with the jalapeno spice.   This would make great grilled cheese sandwiches.   I served it with chili for a super spicy meal.

For a quick process, the texture was pretty good.

Slice this through the middle and make great grilled cheese.

Abby, here is another zoo picture for you.   This is a chinchilla.   Some people even have these for pets.  I think it would be a cuddly animal.  🙂

 Hugs and giggles!