Directions
- 1Dice 3 jalapeños finely and fold them into the focaccia dough during the stretch and folds.
- 2Slice 4 jalapeños into rings and grate some cheddar cheese.
- 3Cook bacon until crispy and reserve the bacon fat.
- 4Mix cream cheese, 50g of grated cheese and half of the crispy bacon in a bowl and transfer to a piping bag.
- 5Prepare the baking tray: line it with parchment paper and drizzle with olive oil.
- 6Spread the focaccia dough on the tray, pipe half of the cream cheese mixture on top and arrange half of the sliced jalapeños over it.
- 7Fold the dough into thirds, flip it and let it proof for 1.25-2 hours at room temperature.
- 8Mix panko bread crumbs, remaining bacon, remaining diced jalapeños, and 50g grated cheese.
- 9Sprinkle the mixture over the dough, drizzle with bacon fat and dimple the dough.
- 10Arrange the remaining jalapeño rings in the dimples and bake for 12 minutes.
- 11Add the remaining 50g of grated cheese and bake for another 8-10 minutes until golden brown.
- 12Poke holes in the focaccia using a straw and pipe the remaining cream cheese mixture into the holes.
Ingredients
- 1 batch focaccia dough
- 0 extra virgin olive oil
- 3 fresh jalapeños, diced finely
- 4 fresh jalapeños, sliced into rings
- 330 g full fat cream cheese
- 150 g cheddar cheese, grated
- 10 strips smoked streaky bacon, cooked crispy
- 2 tbsp bacon fat
- 25 g panko bread crumbs
- 0 flaky sea salt
Equipment
knifebox graterbaking traypiping bagbowlspoon
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