★Ingredients
Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (about 110°F or 45°C)
1 tablespoon sugar
1/4 cup olive oil, plus more for greasing and drizzling
3 1/2 to 4 cups all-purpose flour
2 teaspoons salt
Toppings:
1 cup shredded sharp Cheddar cheese
2-3 fresh jalapeños, thinly sliced
Coarse sea salt
Freshly ground black pepper
Meat broth with frozen vegetables
★Instructions
- Activate the Yeast:
- In a large bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy.
- Prepare the Dough:
- Add 3 1/2 cups of flour, olive oil, and salt to the yeast mixture. Stir until a dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Shape the Dough:
- Preheat the oven to 425°F (220°C).
- Punch down the risen dough and transfer it to a well-oiled baking sheet. Stretch and press the dough out to fit the pan, making sure it’s an even thickness.
- Use your fingers to dimple the surface of the dough all over.
- Add Toppings:
- Drizzle the top of the dough with a bit more olive oil.
- Evenly distribute the shredded Cheddar cheese and sliced jalapeños over the top.
- Sprinkle with coarse sea salt and freshly ground black pepper.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the cheese is bubbly and slightly browned.
- Cool and Serve:
- Remove from the oven and let cool on a wire rack for a few minutes.
- Slice and serve warm or at room temperature.
Enjoy!