Note:
Focaccia really needs to be eaten when it’s pipin hot in order to be at its best.
Ingredients:
1 Tb dry yeast
1 tsp sugar
2 cups warm water
1/4 cup jalapeno oil
4 + cups bread flour
1 Tb jalapeño oil
1/2 cup cornmeal
1 Tb flour
oil
1/2 cup shredded Parmesan
Procedure:
1. In a bowl, mix warm water, sugar, and yeast. Mix until it dissolved and let it sit for 10 mins.
2. Add in 1/4 cup oil, 4 cups flour, then salt. Mix together with a spoon, or better yet with your hand. Mix until the dough is formed and smooth.
3. Cover and let it sit in a warm area for about an hour. If needed, place a hot towel on the plastic.
4. Dump the dough onto a floured work surface. using you hands (you may need to dust the top with some extra flour), gently pull into a rectangle, approximately the size of a half sheet pan (which you will use for baking later).
5. Fold back up in a ball and place back in bowl. Cover and let it rest for another hour. Again, use a hot towel if needed.
6. Spray the half sheet pan with pan coating. Dust the sheet pan with cornmeal and flour. Make sure the flour and corn meal is in an even layer - from corner to corner.
7. Dump the dough into the middle of the sheet pan. Then, gently press the dough flat to corner to corner. There should be a 1/2" gap between the edge of the dough and pan, and this will allow for continued growth while baking.
8. Cover with plastic and hot towel for about 10 mins. Afterwards, make divots (holes) with your fingers over the surface of the dough (roughly 2"). Then, drizzle oil over the top and season with salt. Next, place sliced jalapeños on top spacing them evenly. Later, sprinkle cheese over the top, cover and let it rest another 10 mins.
9. Remove plastic and bake at 400 degrees F. for about 15-20 mins. When it's done, the bread should be firm with a little of spring to it. Cool about 2 hours.
1 tsp sugar
2 cups warm water
1/4 cup jalapeno oil
4 + cups bread flour
1 Tb jalapeño oil
1/2 cup cornmeal
1 Tb flour
oil
1/2 cup shredded Parmesan
Procedure:
1. In a bowl, mix warm water, sugar, and yeast. Mix until it dissolved and let it sit for 10 mins.
2. Add in 1/4 cup oil, 4 cups flour, then salt. Mix together with a spoon, or better yet with your hand. Mix until the dough is formed and smooth.
3. Cover and let it sit in a warm area for about an hour. If needed, place a hot towel on the plastic.
4. Dump the dough onto a floured work surface. using you hands (you may need to dust the top with some extra flour), gently pull into a rectangle, approximately the size of a half sheet pan (which you will use for baking later).
5. Fold back up in a ball and place back in bowl. Cover and let it rest for another hour. Again, use a hot towel if needed.
6. Spray the half sheet pan with pan coating. Dust the sheet pan with cornmeal and flour. Make sure the flour and corn meal is in an even layer - from corner to corner.
7. Dump the dough into the middle of the sheet pan. Then, gently press the dough flat to corner to corner. There should be a 1/2" gap between the edge of the dough and pan, and this will allow for continued growth while baking.
8. Cover with plastic and hot towel for about 10 mins. Afterwards, make divots (holes) with your fingers over the surface of the dough (roughly 2"). Then, drizzle oil over the top and season with salt. Next, place sliced jalapeños on top spacing them evenly. Later, sprinkle cheese over the top, cover and let it rest another 10 mins.
9. Remove plastic and bake at 400 degrees F. for about 15-20 mins. When it's done, the bread should be firm with a little of spring to it. Cool about 2 hours.
Recipe Type: Authentic
Submitted By: Chef Jason Rivas
Recipe Author: Chef Jason Rivas
Original Photograph By: Chef Jason Rivas/Latino Times
Photograph Retouched By: Recipe Spy
Recipe Source: http://latinotimes.com/food/thechef/87790-recipe-spicy-jalapeno-focaccia-bread.html