Focaccia (Cheddar and Bacon Topped)
November 25, 2014
"Any topping can be used, I just made this focaccia for a bacon-loving friend of mine. The dough is a variation of "Jason's Quick Coccodrillo Ciabatta" with a an overnight nap in the fridge."
- Serving Size: 1 (67.6 g)
- Calories 147.2
- Total Fat - 4.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 12.3 mg
- Sodium - 366.3 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 2.7 g
- Sugars - 0.2 g
- Protein - 8.6 g
- Calcium - 136.5 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Using a paddle attachment to an electric mixer, mix all ingredients well and then turn off mixer.
Cover and let rest 10 minutes.
On medium high speed, mix dough until the consistency changes noticeably, the dough clears the bowl and forms a ball around the paddle.
Remove the dough and place in a straight sided clear container and cover. After 20 to 30 minutes at room temperature place the container in the fridge.
The next day the dough will have tripled in volume. If not it will need to rise some more at room temperature. The dough is easiest to shape when chilled.
Preheat the oven to 450F. A steaming pan is optional to improve the crust.
Place into a sheet pan (12" x 16") and spread while dimpling the dough with your fingers. When the dough springs back, cover and let rest for 10 minutes and repeat until the dough is spread over 90% of the pan. The dough should be 1/4" to 1/2" thick.
Cover and let rise until nearly doubled in volume.
Add 1 cup of hot water to steaming pan if desired.
Spread half the bacon on top of the focaccia and bake for 10 minutes.
Rotate the pan and bake for 5 more minutes.
Add the rest of the bacon and the cheese and bake until the cheese is melted and bubbly and the internal temperature is 190 to 205F. Cool for 10 minutes and remove the bread to a cooling rack.
Serve slightly warm or cool.
Tips & Variations
No special items needed.