- 1/4 cup finely diced onions
- 2 cloves garlic, minced
- 1 tbsp active dry yeast
- 1 1/2 cups water, warm (100-110F)
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 1 large egg
- 1 cup cheddar cheese, shredded
- 1 cup bell peppers, chili peppers and/or jalapenos, thinly sliced
- olive oil and sea salt, for topping
- In a small frying pan (nonstick or with a bit of olive oil added), saute onions and garlic until tender, about 5-10 minutes. Set aside to cool.
- In the bowl of a stand mixer with the paddle attachment(or a large bowl, if you prefer to mix by hand), combine active dry yeast, water, 2 cups of the all purpose flour. Stir well, then beat at medium speed for 2 minutes. Blend in salt, egg and onion/garlic mixture. Add 1 additional cup of flour and beat at medium speed for 1 minute. Stir in the cheddar cheese and remaining flour, and mix until the batter forms a thick sticky dough (it will be more wet than many bread doughs). Cover the bowl with plastic wrap.
- Set the dough in the refrigerator to rise overnight (12 hours) or simply let it sit on the counter to double in size at room temperature (about 2 hours). Both options will work, so choose what fits into your schedule.
- Turn dough out into a lightly greased 10×15-inch jellyroll pan. Using your fingertips, press the dough out to spread it into the corners of the pan. If your dough was refrigerated, let it warm up for 15 minutes so that it is easier to work with.
- Preheat oven to 350F and let dough rise, covered with a clean dishtowel, for 30 minutes.
- Brush dough lightly with olive oil, top with sliced peppers and sea salt.
- Bake for 35-40 minutes, until bread is lightly browned.
- Remove from pan and cool on a wire rack.
Serves 8-10 (or 4-6 if you use it for sandwiches) – From http://bakingbites.com/2009/03/peppers-and-cheese-focaccia/
recipes/breads/pepper_and_cheese_focaccia.txt · Last modified: 2017/12/21 13:59 by 127.0.0.1