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Jalapeño Popper Focaccia
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Jalapeño Popper Focaccia

5 uVoor 8Nutri-Score D€€
van @_lacebakes_6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • focaccia dough (prepared according to the focaccia recipe)Overig1 stuk
  • extra virgin olive oil (for lining the tray and drizzling)Voorraadkast60 ml
  • fresh jalapeños (3 diced finely, 4 sliced into rings)Groente en fruit7 stukken
  • full fat cream cheese (at room temperature)Zuivel330 g
  • cheddar cheese (grated)Zuivel150 g
  • smoked streaky bacon (cooked crispy, fat reserved, finely diced)Vlees10 stukken
  • panko bread crumbsBakkerij25 g
  • flaky sea salt (to taste)Kruiden en specerijen3 g

per portie

Voedingswaarden

404kcal

Koolhydraten
40 g
Eiwitten
12 g
Vetten
22 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Bakplaat
  • Mengkom
  • Spuitzak
  • Oven

stap voor stap

Bereiding

  1. Incorporate the diced jalapeños into the dough

    • Before the first stretch and fold, scatter a third of the diced jalapeños over the dough and stretch and fold to incorporate them.
    • Repeat with another third of the diced jalapeños 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.
    Stap 1

  2. Cook and crumble the bacon

    • Bake the bacon on a tray in the oven at 230 °C for about 12-15 minutes until crispy.
    • Reserve the bacon fat from the tray and dice the bacon into a fine crumb.
    Stap 2

  3. Make the cream cheese filling

    • Stir together the cream cheese, half of the grated cheddar and half of the crispy bacon crumbs in a bowl.
    • Transfer into a piping bag with a wide open tip, or into a zip-top bag with a corner snipped off.
    Stap 3

  4. Fill and fold the dough

    • Line the baking tray with parchment and generously drizzle with olive oil, then tip in the dough and gently stretch it towards the edges.
    • Pipe half of the cream cheese mixture over the dough and arrange half of the sliced jalapeños over it.
    • Fold the dough up into thirds like a burrito and flip it over so the smooth side is on top.
    Stap 4

  5. Second proof

    • Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature until the dough has spread out, risen a little and is jiggly.
    • Use oiled fingers to coax the dough to the edges of the tray if needed.
    Stap 5

  6. Preheat the oven

    • Preheat the oven to 220 °C near the end of the proofing time.
    Stap 6

  7. Top the focaccia

    • Mix the panko, the remaining bacon, the remaining diced jalapeño and half of the remaining cheddar.
    • Sprinkle the mixture over the dough and drizzle over the reserved bacon fat.
    • Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples.
    Stap 7

  8. Bake the focaccia

    • Bake for 14 minutes.
    • Remove from the oven, scatter over the remaining cheddar and return to the oven for a further 8-10 minutes until deep golden brown.
    Stap 8

  9. Pipe the cream cheese into the bread

    • Immediately use a thick straw to poke holes over the top of the hot bread.
    • Pipe the second half of the cream cheese mixture into the holes; the residual heat will melt it.
    Stap 9

  10. Rest and serve

    • Wait at least 15 minutes before cutting into the focaccia.
    Stap 10
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