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