Cast Iron Cheddar and Jalapeno Focaccia
2 hours 45 minutes
We’ve given our focaccia recipe a twist by adding ooey gooey cheddar cheese and spicy jalapenos and baking it in a cast iron skillet!
- 1 (1/4 ounce) packet active dry yeast
- 2 cups warm water, roughly 100-110ºF*
- 4 cups all-purpose flour
- 1 tablespoon kosher salt
- 6 tablespoons extra virgin olive oil divided
- 1 (8 ounce) block sharp cheddar cheese, cubed
- 1/2 cup Sliced Hot Jalapeño Peppers drained
- 1 teaspoon flaky sea salt
- In a large bowl, add the yeast and warm water, stir gently, and allow to sit until the yeast has bloomed and is frothy, about 5 minutes.
- Add the salt and flour and mix with a rubber spatula until a shaggy, but smooth dough forms and no loose flour is left in the bowl. Add 2 tablespoons of olive oil to the bowl and turn the dough with the rubber spatula to coat. Cover with a clean kitchen towel and allow the dough to proof on the counter for 1 hour, or until doubled in size.
- Once proofed, transfer the dough to a cast iron skillet greased with 2 tablespoons of olive oil and with oiled hands, press out the dough to fill the pan. Cover the pan with a clean kitchen towel and allow to proof for 1 more hour.
- During the last 30 minutes of proofing, preheat your oven to 425°F.
- Press the cheese cubes into the bread, top with the Mezzetta® Sliced Hot Jalapeños and drizzle all over with the remaining 2 tablespoons of olive oil and sprinkle with the flakey sea salt.
- Transfer the bread to the oven to bake for 30 minutes until golden brown. Allow to cool in the pan for 5 minutes before serving with warmed pasta sauce or extra virgin olive oil for dipping.
*To achieve the perfect water temperature for activating the yeast, combine ½ cup boiling water with 1 ½ cups cold water.
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