Jalapeño Popper Focaccia
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.
- 2Prepare 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.
- 3Prepare 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.
- 4Cook bacon to your desired level of crispiness; reserve bacon fat and dice bacon into a fine crumb.
- 5Cook bacon to your desired level of crispiness; reserve bacon fat and dice bacon into a fine crumb.
- 6Cook bacon to your desired level of crispiness; reserve bacon fat and dice bacon into a fine crumb.
- 7In 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.
- 8In 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.
- 9In 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.
- 10Prepare baking tray: line with parchment and generously drizzle with olive oil.
- 11Prepare baking tray: line with parchment and generously drizzle with olive oil.
- 12Prepare baking tray: line with parchment and generously drizzle with olive oil.
- 13Tip 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.
- 14Tip 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.
- 15Tip 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.
- 16Proof at room temperature for 1.25–2 hours, until dough has spread out and is jiggly.
- 17Proof at room temperature for 1.25–2 hours, until dough has spread out and is jiggly.
- 18Proof at room temperature for 1.25–2 hours, until dough has spread out and is jiggly.
- 19Preheat 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.
- 20Preheat 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.
- 21Preheat 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.
- 22Bake for 14 minutes, then scatter over the remaining cheese and bake for another 8–10 minutes.
- 23Bake for 14 minutes, then scatter over the remaining cheese and bake for another 8–10 minutes.
- 24Bake for 14 minutes, then scatter over the remaining cheese and bake for another 8–10 minutes.
- 25Remove 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.
- 26Remove 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.
- 27Remove 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.
- 28Wait 15 minutes before cutting and serving.
- 29Wait 15 minutes before cutting and serving.
- 30Wait 15 minutes before cutting and serving.
Ingredients
- 1 batch focaccia dough
- 1 batch focaccia dough
- 1 batch focaccia dough
- 0 extra virgin olive oil
- 0 extra virgin olive oil
- 0 extra virgin olive oil
- 3 fresh jalapeños, diced finely
- 3 fresh jalapeños, diced finely
- 3 fresh jalapeños, diced finely
- 4 fresh jalapeños, sliced into rings
- 4 fresh jalapeños, sliced into rings
- 4 fresh jalapeños, sliced into rings
- 330 g full fat cream cheese
- 330 g full fat cream cheese
- 330 g full fat cream cheese
- 150 g cheddar cheese, grated
- 150 g cheddar cheese, grated
- 150 g cheddar cheese, grated
- 10 strips smoked streaky bacon, cooked crispy
- 10 strips smoked streaky bacon, cooked crispy
- 10 strips smoked streaky bacon, cooked crispy
- 2 tbsp bacon fat
- 2 tbsp bacon fat
- 2 tbsp bacon fat
- 25 g panko bread crumbs
- 25 g panko bread crumbs
- 25 g panko bread crumbs
- 0 flaky sea salt
- 0 flaky sea salt
- 0 flaky sea salt
Equipment
knifebaking trayparchment paperbowlpiping baggrater