Cheddar and Chipotle Focaccia
Cheddar and Chipotle Focaccia
Photography by Yvonna Duivenvoorden
This recipe makes 16 pieces servings
Nutritional Info |
|
|---|---|
| Per each of 16 pieces: about | - |
| cal | 163163 cal |
| pro | 6 g6g pro |
| total fat | 6 g6g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 22 g22g carb |
| fibre | 1 g1g fibre |
| chol | 7 mg7mg chol |
| sodium | 271 mg271mg sodium |
| potassium | 39 mg39mg potassium |
| % RDI: | - |
| calcium | 55 calcium |
| iron | 1010 iron |
| vit A | 33 vit A |
| folate | 1616 folate |
This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.
Ingredients
- 3/4 tsp active dry yeast 3/4 tsp active dry yeast
- 1 pinch ground cumin 1 pinch ground cumin
- 3-1/4 cups white bread flour , (approx)3-1/4 cups white bread flour, (approx)
- 1/3 cup whole spelt flour 1/3 cup whole spelt flour
- 3 tbsp olive oil 3 tbsp olive oil
- 1-1/2 tsp salt 1-1/2 tsp salt
- 2 soaked dried chipotle chili pepper , seeded and chopped2 soaked dried chipotle chili pepper or canned chipotle peppers, seeded and chopped
- 1/2 tsp crumbled dried oregano 1/2 tsp crumbled dried oregano
- 1 cup shredded extra old Cheddar cheese , to 3-year-old Cheddar cheese1 cup shredded extra old cheddar cheese, to 3-year-old Cheddar cheese
Preparation
Mix in white bread flour, spelt flour, oil and salt. In stand mixer with dough hook at medium-low speed, knead for 12 to 15 minutes (or by hand with wooden spoon, then oiled hands, for about 20 minutes) until dough barely holds together and is still slightly sticky but smooth and elastic, adding a little extra flour bit by bit as necessary after first 5 minutes of kneading.
Transfer to greased bowl, turning to grease all over. Cover bowl with plastic wrap; refrigerate overnight.
Bring dough to room temperature, 2 to 3 hours. Lightly push down dough to deflate. Turn out onto lightly floured surface; knead in chipotle peppers until distributed. Shape into smooth ball by pulling down edge and pinching together underneath. Place on lightly floured tray; cover with tea towel and let rise for 1 hour.
On lightly floured surface, shape dough by pressing with fingertips, then pulling at edge to stretch, letting dough relax between stretches, into 14-inch (35 cm) round to cover pizza peel (if using pizza stone) or to fit pizza pan, or into 16- x 12-inch (40 x 30 cm) rectangle to fit baking sheet. Line peel or pan with parchment paper; lay dough over paper. Cover with tea towel; let rise for 30 minutes.
With fingertips, press indentations into dough; sprinkle with oregano, then cheese. Bake on parchment paper on preheated baking stone or on pan or sheet in 400°F (200°C) convection or 425°F (220°C) conventional oven until bottom crust is golden brown, 15 to 18 minutes, sprinkling bottom of oven with a couple of handfuls of water when putting loaf in oven. Let cool completely on rack or let cool for 5 to 10 minutes and serve warm.
Source : Canadian Living Magazine: October 2011
- Keywords : Bread; Italian; Fall; Bake; Active dry yeast; Flour; Spelt; Chipotles; Cheddar cheese; 200 calories;
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