Directions
- 1Prepare the focaccia dough according to my recipe instructions. Before the first stretch and fold, scatter 1/3 of the diced jalapeños over the dough and then stretch and fold the dough to incorporate them. Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds. Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.
- 2Cook bacon to your desired level of crispiness; reserve bacon fat and dice bacon into a fine crumb.
- 3In a bowl, stir together cream cheese, 50g grated cheese and half of the crispy bacon crumbs. Transfer into a piping bag with a wide open tip or a zip top freezer bag with a corner snipped.
- 4Prepare baking tray: line with parchment and generously drizzle with olive oil.
- 5Tip dough into tray and gently stretch it out. Pipe half the cream cheese mixture onto the dough and arrange half the sliced jalapeños over the cream cheese. Fold the dough up into thirds and flip it over.
- 6Proof at room temperature for 1.25–2 hours, until dough has spread out and is jiggly.
- 7Preheat oven to 220°C/430°F. Mix panko, remaining chopped bacon, remaining diced jalapeño, and 50g grated cheese. Sprinkle over the dough, drizzle with 2 tablespoons of bacon fat, and dimple the dough.
- 8Bake for 14 minutes, then scatter over the remaining cheese and bake for another 8–10 minutes.
- 9Remove from oven, immediately use a thick straw to poke holes into the bread, then pipe the second half of the cream cheese mixture into the holes.
- 10Wait 15 minutes before cutting and serving.
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
knifebaking trayparchment paperbowlpiping baggrater
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