Cheese And Jalapeno Focaccia Bread Recipes

CHEESE AND JALAPENO FOCACCIA BREAD

Steps:

• In a bowl mix together 1 cup of flour, sugar salt and yeast.
• Heat 2 T of oil and water until warm.
• Beat in egg.
• Add to flour mixture and mix until moistened.
• Beat for 3 more minutes.
• Stir in 1 and ¾ cups of flour a little at a time until dough pulls away from the sides of the bowl.
• Place dough on a floured surface and knead in remaining flour.
• Place in bowl and cover for 8 minutes.
• Remove dough and place on greased cookie sheet.
• Cover with greased plastic wrap and two tea towels.
• Let rise for 35 minutes.
• Remove plastic wrap and poke holes in one-inch intervals with a knife.
• Pour 4 T of oil on top, and sprinkle rosemary, cheese and jalapeno's across the top as well.
• Bake at 400 degrees for 25 minutes or until golden.

JALAPENO CHEESE BREAD

Steps:

• In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
• In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
• Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
• Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
• Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
• To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
• Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.

JALAPENO CHEESE BREAD

Steps:

• Dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. Stir in cheese and jalapenos., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide in half and shape into loaves. Place in two greased 8x4-in. loaf pans. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

EASY CHEESY OR FOCACCIA BREAD

Steps:

• Lightly grease a pizza pan or large baking sheet.
• Without trying to completely cover pan surface, evenly pat out dough until 1/2 inch (1 cm) thick.
• Spread oil over top of dough.
• Evenly sprinkle with cheese, hot red pepper flakes and salt.
• Let rise, uncovered, until doubled, from 15 to 30 minutes.
• Preheat oven to 400F (200C).
• Then, using your index finger, poke holes in bread right down to pan, about 1 inch (2.5 cm) apart.
• Bake in centre of preheated oven until golden, about 25 minutes.
• Slide bread off pan and onto a cooling rack.
• FOR FOCACCIA:.
• Replace cheddar with 1/2 cup (125 mL) Parmesan cheese.
• Omit hot red pepper flakes.
• Sprinkle with 1-1/2 tsp (7 mL) rosemary or Italian seasonings.

CHEDDAR JALAPEñO BREAD

Steps:

• Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)
• Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.
• Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)
• Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.
• Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.
• Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.
• Put oven rack in middle position and preheat oven to 400°F.
• Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.
• Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.
• Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.