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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2011
- 3/4 teaspoons active dry yeast
- 1 pinch ground cumin
- 3 1/4 cups white bread flour (approx)
- 1/3 cup whole spelt flour
- 3 tablespoons olive oil
- 1 1/2 teaspoon salt
- 2 chipotle chili pepper seeded and chopped
- 2 canned chipotle peppers seeded and chopped
- 1/2 teaspoon crumbled dried oregano
- 1 cup shredded extra old Cheddar cheese to 3-year-old Cheddar cheese
MethodIn bowl of stand mixer or large bowl, sprinkle yeast and cumin over 1-1/4 cups warm water; let stand until foamy, about 10 minutes.
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.
Nutritional facts Per each of 16 pieces: about
- Sodium 271 mg
- Protein 6 g
- Calories 163.0
- Total fat 6 g
- Potassium 39 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 22 g
- Iron 10.0
- Fibre 0.0
- Folate 16.0
- Sodium 0.0
- Sugars 0.0
- Calcium 5.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 3.0
- Vitamin C 0.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0