|Title:||Focaccia Baked with Jalapenos and Feta|
|Category:||Breads - Clean (Only natural/organic ingredients), Vegetarian|
1 1/2 t dry active yeast
3 c whole wheat pastry flour
1 T cornmeal
1 t sea salt
1 T honey
3 T extra-virgin olive oil
1 1/4 c warm water
1 T dried cilantro or parsley
1 t red pepper flakes
4 garlic cloves- minced
1/4 c crumbled feta cheese
2 T coarsely chopped jalapeno pepper
|Directions:||1. Combine the ingredients as your would to make a loaf of bread: dissolve yeast in warm water and add honey. Combine the other ingredients in a mixing bowl, add the yeast and water, and mix well. When the dough easily forms a ball, place it on a floured board and knead for 7 to 10 minutes. Focaccia dough should be moist. Place dough in an oiled bowl and cover with oiled plastic wrap. Set it in a warm place to rest and let rise for 45 to 60 minutes.
2. When the dough has risen, turn it out onto a baking sheet dusted with cornmeal, and flatten it with floured fingers or a rolling pin, into a 12- to 14-inch oval or circle. (If you are using a pizza stone, turn out the dough onto a floured peel.) Brush the surface with olive oil and cover with a clean towel. Set aside to rise for 20 minutes, until doubled in height.
3. Preheat oven to 400F. (If you are using a pizza stone, warm it in the oven while the dough is rising.) When the dough has risen, use your finger to dimple the surface all over and sprinkle with coarse salt. Place the surface all over and sprinkle with coarse salt. Place the focaccia in the upper half of your oven and bake at 400F for 10 minutes. Lower the oven temperature to 350F and continue baking for another 12 minutes or so, until the bread is golden brown. Cool on a wire rack. Serve warm, sliced into wedges, or later at room temperature.
|Makes:||6 to 8 servings|