Delicious Mexican Focaccia x Jalapeno Salsa
Recipe by Christina Laker
Ingredients
500mls lukewarm water
2 tsp dried yeast
1 tsp caster sugar
2 tbsp extra virgin olive oil (plus four more for greasing)
550gms plain flour
2 tsp course rock salt
1 fresh jalapeno
150ml Gold Gourmet Foods Jalapeño Salsa
50gm butter
2 garlic cloves
¾ cup Mexican blend cheese
Instructions
Into a mixing bowl add the water, yeast and sugar, mix and rest for five minutes
Add 2 tablespoons of oil, flour and one teaspoon of rock salt into the bowl and stir with a spatula until combined – dough should be a sticky and slightly runny consistency
Grease a large mixing bowl with 2 tablespoons of extra virgin olive oil, transfer the focaccia dough into the oiled bowl
Oil hands and gently cover the surface of the dough, loosely place a piece of cling wrap over the top touching the dough
Leave in a warm place for 1 1/2 hours until doubled in size and bubbles have formed on top
Using another tablespoon of olive oil, grease a large baking tray, pour the dough into the baking tray and gently spread it out with oiled fingers to reach each side
Rest for another half an hour until it has risen and bubbled some more
Pre heat the oven to 190 degrees
Finely dice garlic and add to a ramekin with microwaved butter
Pour the GGF Jalapeño Salsa onto the twice risen dough and gently push in with oiled fingertips
Baste the dough lightly with garlic butter and pour on another tablespoon of olive oil being careful not to aggravate the dough
Slice the jalapeno and sprinkle evenly on top along with the cheese
Bake for 20 minutes until cooked through and cheese looks crisp
Allow to cool for 10 minutes before transferring onto a cooling rack
Then get ready to cut and serve. Buen provecho!
