Jalapeno cheddar focaccia
This simple, rustic focaccia has two additional options: jalapeños and cheese (vegetarian) or tomatoes, herbs and garlic.
Flatbreads like focaccia are perfect for starters! They use simple ingredients and tools, don’t require a lot of active cooking time, and are highly customizable, and it’s easy to know when it’s done right.
Spread your choice of toppings (without the olive oil and sea salt) on the surface of the dough. Then put the top layer on the dough, digging it in quickly and carefully with all your fingers (as if you were a very passionate but very bad pianist). Coat the surface with a generous drizzle of olive oil and a sprinkle of sea salt before baking until golden brown.
Ingredients
focaccia
- 1½ cups (375 ml) lukewarm water
- 1 c. (15 ml) sugar
- 1 c. 1 tablespoon (15 ml) active dry yeast
- 1 c. 1/2 teaspoon (5 ml) salt
- 4 ½ cups (540 grams) all-purpose flour
- Olive oil as needed
- Jalapeno and Cheese Cucumber (full plate)
- 1 cup (140 grams) pickled jalapeno peppers (tamed)
- 1/4 cup (45 grams) grated vegan cheese (I used Daiya)
- 4 garlic cloves, cutting to thin slices
Optional: vegan Parmesan cheese, to taste
- Sea salt to taste
- Tomato Cucumber and Herbs (1 full plate)
- 1 cup (160 grams) cherry or grape tomatoes, halved
- Fresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste
- Sea salt to taste
