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.
- 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.
- 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.
- 4Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds.
- 5Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds.
- 6Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds.
- 7Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.
- 8Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.
- 9Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.
- 10While the dough is proofing, prepare the cream cheese mixture. Cook bacon until crispy. Reserve the bacon fat and dice bacon into fine crumbs.
- 11While the dough is proofing, prepare the cream cheese mixture. Cook bacon until crispy. Reserve the bacon fat and dice bacon into fine crumbs.
- 12While the dough is proofing, prepare the cream cheese mixture. Cook bacon until crispy. Reserve the bacon fat and dice bacon into fine crumbs.
- 13In a bowl, stir together cream cheese, 50g of grated cheese and half of the crispy bacon crumbs.
- 14In a bowl, stir together cream cheese, 50g of grated cheese and half of the crispy bacon crumbs.
- 15In a bowl, stir together cream cheese, 50g of grated cheese and half of the crispy bacon crumbs.
- 16Transfer into a piping bag with a wide open tip or zip top freezer bag.
- 17Transfer into a piping bag with a wide open tip or zip top freezer bag.
- 18Transfer into a piping bag with a wide open tip or zip top freezer bag.
- 19When the dough has finished proofing, prepare the baking tray as stated in the dough recipe.
- 20When the dough has finished proofing, prepare the baking tray as stated in the dough recipe.
- 21When the dough has finished proofing, prepare the baking tray as stated in the dough recipe.
- 22Tip the dough into the tray and gently stretch it out.
- 23Tip the dough into the tray and gently stretch it out.
- 24Tip the dough into the tray and gently stretch it out.
- 25Pipe half of the cream cheese mixture into the dough and then arrange half of the sliced jalapeños over the cream cheese.
- 26Pipe half of the cream cheese mixture into the dough and then arrange half of the sliced jalapeños over the cream cheese.
- 27Pipe half of the cream cheese mixture into the dough and then arrange half of the sliced jalapeños over the cream cheese.
- 28Fold the dough up into thirds and flip it over.
- 29Fold the dough up into thirds and flip it over.
- 30Fold the dough up into thirds and flip it over.
- 31Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature for 1.25-2 hours.
- 32Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature for 1.25-2 hours.
- 33Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature for 1.25-2 hours.
- 34Preheat oven to 220C/430F.
- 35Preheat oven to 220C/430F.
- 36Preheat oven to 220C/430F.
- 37Mix together panko, remaining bacon, remaining diced jalapeño and 50g grated cheese.
- 38Mix together panko, remaining bacon, remaining diced jalapeño and 50g grated cheese.
- 39Mix together panko, remaining bacon, remaining diced jalapeño and 50g grated cheese.
- 40Sprinkle mixture over dough, drizzle with bacon fat, dimple the dough and arrange jalapeño rings in the dimples.
- 41Sprinkle mixture over dough, drizzle with bacon fat, dimple the dough and arrange jalapeño rings in the dimples.
- 42Sprinkle mixture over dough, drizzle with bacon fat, dimple the dough and arrange jalapeño rings in the dimples.
- 43Bake for 14 minutes.
- 44Bake for 14 minutes.
- 45Bake for 14 minutes.
- 46Remove from oven, scatter remaining cheese, and bake for 8-10 more minutes.
- 47Remove from oven, scatter remaining cheese, and bake for 8-10 more minutes.
- 48Remove from oven, scatter remaining cheese, and bake for 8-10 more minutes.
- 49Once golden brown, remove from oven and poke holes using a thick straw. Pipe remaining cream cheese mixture into the holes.
- 50Once golden brown, remove from oven and poke holes using a thick straw. Pipe remaining cream cheese mixture into the holes.
- 51Once golden brown, remove from oven and poke holes using a thick straw. Pipe remaining cream cheese mixture into the holes.
- 52Wait 15 minutes before cutting and enjoying!
- 53Wait 15 minutes before cutting and enjoying!
- 54Wait 15 minutes before cutting and enjoying!
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
ovenbaking trayparchment paperknifegraterpiping bag or zip top freezer baglarge bowl