@_lacebakes_: Jalapeño Popper Focaccia Ingredients 1 batch focaccia dough (same-day, overnight or sourdough) Extra virgin olive oil, to line the tray 3 fresh jalapeños, diced finely 4 fresh jalapeños, sliced into rings 330g (12oz) full fat cream cheese 150g (1.5 cups) cheddar cheese, grated 10 strips smoked streaky bacon, Cooked crispy (bacon fat reserved) 25g (1/3 cup) panko bread crumbs Flaky sea salt, to taste Method Prepare the focaccia dough according to my recipe instructions. Before the first stretch and fold, scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) 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. While the dough is proofing in the bowl, prepare the cream cheese mixture. Start by cooking your bacon to your desired level of crispiness. I find the easiest way is to bake it on a tray in the oven at 230C/445F for about 12-15 mins. Reserve the bacon fat from the tray and dice all the bacon into a fine crumb. In a bowl, stir together the cream cheese, 50g (1/2 cup) grated cheese and half of the crispy bacon crumbs. Transfer into a piping bag with a wide open tip if you have one. If you don’t, transfer into a zip top freezer bag and snip one of the corners for piping. When the dough has finished proofing in the bowl, prepare the baking tray as stated in the dough recipe (line with parchment and generously drizzle with extra virgin olive oil). Tip the dough into the tray and gently stretch it out towards the edges so there is plenty of surface area to pipe the cream cheese mixture onto. Pipe half of the mixture into the dough and then arrange half of the sliced jalapeños (2 jalapeños worth) over the cream cheese. Fold the dough up into thirds (it should look like a big burrito) and flip it over so the smooth side of the dough is on the top. Cover with an inverted tray or some oiled nonstick parchment paper and proof at room temperature for 1.25 - 2 hours or until the dough has spread out in the tray, has risen a bit and is nice and jiggly. Use oiled fingers to coax the dough to the edges of the tray if it hasn’t spread all the way out. Near the end of the proofing time, preheat the oven to 220C/430F. Mix together the panko, the remaining chopped bacon, the remaining diced jalapeño (1 jalapeño worth) and 50g (1/2 cup) grated cheese. Sprinkle the mixture over the dough and then drizzle over about 2 tablespoons of the bacon fat. Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples. Bake for 12 minutes. Remove the focaccia from the oven, scatter over the remaining 50g (1/2) cheese and then return to the oven for a further 8-10 minutes. Once the bread is a deep golden brown colour, remove it from the oven and immediately use a thick straw to poke holes over the top of the bread. Pipe the second half of the cream cheese mixture into the holes you’ve created. The residual heat from the bread will melt the cheese you’ve just piped in. Wait at least 15 minutes before cutting in to enjoy! #willitfocaccia #focacciatok #jalapenopoppers

Lacey

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Region: GB

Friday 26 July 2024 10:06:27 GMT