Bacon and Jalapeño Focaccia

Ingredients

• 500 g bread flour
• 400 ml water
• 2 g dry yeast
• 10 g salt
• 30 ml olive oil (for the dough)
• 0.5 cup fresh tomato (crushed or thinly sliced)
• 50 g Parmesan cheese (grated)
• 100 g mozzarella cheese (shredded)
• 4 rebanadas bacon (pre-cooked in a pan)
• 2 tbsp pickled jalapeños (sliced)
• extra virgin olive oil (for finishing and greasing)

Steps

1. 1

   Mix the bread flour, water, dry yeast, salt, and 30 ml of olive oil in a large bowl until no dry flour remains.

2. 2

   Cover the bowl tightly and store the dough in the refrigerator for 24 hours for a slow fermentation.

3. 3

   Grease a baking sheet or a pan well with olive oil and place the dough inside.

4. 4

   Perform folds on the dough and let it rest at room temperature until it doubles in size.

5. 5

   With oil-coated fingers, stretch the dough across the entire tray and press with your fingertips to create the characteristic dimples.

6. 6

   Distribute the fresh tomato over the surface of the dough.

7. 7

   Preheat the oven to 220 °C and bake the focaccia for 15 minutes.

8. 8

   While baking, cook the bacon in a pan until lightly cooked but not fully crispy.

9. 9

   Remove the focaccia from the oven and add the Parmesan cheese, mozzarella cheese, pre-cooked bacon, and pickled jalapeños.

10. 10

    Finish with a drizzle of extra virgin olive oil and return to the oven at 220 °C for an additional 5 minutes until the cheese is melted and golden.

Notes

The dough requires 24 hours of cold resting to develop better flavor and texture. Make sure to grease the pan very well so the base becomes crispy and doesn't stick.

Nutrition per serving

• focaccia
• bread
• bacon
• jalapeños
• baking
• slow fermentation
• Italian