Jalapeño, cheddar, bacon focaccia
by taira
160 g
bread flour
4 g
kosher salt
2 g
granulated sugar
1.5 g
instant yeast
125 g
water
, room temperature, room temperature, room temperature
20 g
extra virgin olive oil
6 g
, to grease the pan
, to top the dough
60 g
bacon
, diced
jalapeño
, sliced
35 g
cheddar cheese
make focaccia dough (6"x6" pan) . But towards the end of the second rise, cook the bacon ~75% of the way through until the fat is mostly rendered but it’s not fully crispy
top with cheddar and then japelpeno and bacon
bake on a lower rack for 20 minutes until brown
remove the focaccia from the pan and transfer to a wire rack. Optionally turn off the oven and put the focaccia back in the over for 5 minutes until the sides are golden