Homemade Cast Iron Jalapeno Cheddar Focaccia Recipe
Ingredients:
1 c water or 225 mL 100-110 Fahrenheit
2-1/2 c flour or 312 g flour plus 50 g if needed if the dough is too sticky (may need to adjust for temperature, humidity etc)
2-1/4 t or 7 g active dry yeast (check that expiration date)
1 T or 15 g granulated sugar
2 t or 10 g kosher salt
1/2 c or 92 g olive oil divided in half (46 g), plus more for topping
1 stem worth fresh oregano
Shredded cheddar 2.5 oz or 75 g
1 big jalapeno, finely chopped 75 g
1 stem worth fresh oregano
Freshly cracked black pepper
Kosher salt, a couple big pinches
Tools needed:
Cast iron skillet
Large mixing bowl
***The following is an amazon associate link, I get a small commission at no extra cost to you. Click the link in orange to check it out
Kitchen scale (recommended) here's one I use
Measuring cups and spoons if you dont have a scale
Plastic wrap
Big spoon
How to make it:
Bloom the yeast in 100 degrees water with the sugar. Mix to dissolve and let stand for 10 minutes or until foamy on top.
Meanwhile add the flour, salt and half the amount of oil to a mixing bowl. Add the foamy yeast water. Mix with a spoon to form a shaggy dough. More flour may be needed if the dough is too wet. Generally, I add 1 tbsp flour at a time as needed. It should be slightly tacky.
Place dough on lighly floured countertop or other work space and knead for 2 minutes to develop the gluten slightly. The dough should be slightly tacky and want to stick to the countertop without leaving dough stuck to the countertop. Place in a lightly oiled bowl to proof. It should double in size, which may take 45 minutes to 2 hours depending on temperature. I let mine sit on top of my refrigerator in the colder months or on the countertop when it’s summer time.
Once dough had doubled in size, transfer dough into an oiled cast iron pan with the remaining 46 g oil. Flatten out with fingertips, turn over dough to coat in oil. Gently spread out the dough to cover the skillet entirely, cover with plastic wrap, rest in refrigerator for 24 hours up to 48 hours.
The next day:
Preheat oven to 425 f.
Top the dough with the cheese, jalapeno and oregano. Indent surface with fingertips to the bottom of the dough. This will deflate the dough slightly and push some of the cheese and the chopped jalapeno towards the middle and bottom of the bread. This will allow the ingredients to be evenly distributed in the dough. Let rest while your oven preheats, about 10 minutes. Drizzle more oil on top of the bread and sprinkle top with salt and freshly cracked black pepper.
Bake in 425 f oven 25 to 30 minutes. Keep an eye on it as it goes from golden brown to burnt really quickly. This bread has a beautiful, crispy cheese exterior and a soft interior. Of course you can eat it as is, a BLT is rather delicious too!
Enjoy!
Logan
