Cheddar Jalapeño Focaccia

It’s been a while since I posted. Life has gotten really busy. I’ve been making sourdough bread weekly. Mostly Sourdough Pullman loaves.

Earlier this week I did make sourdough croissants. So I’m staying in the game there as well.

Decided today to take half my dough and make Cheddar Jalapeño Focaccia. The jalapeños coming from the last of the over 35 pounds of peppers (all kinds) from my garden.

Risen and awaiting toppings

The dough rose a bit more slowly than I anticipated. It may be because I had 20% whole wheat flour instead of only strong bread flour.

Dimpled with Cheddar and Jalapeños

I had preheated my oven to 450°F and baked for 15 minutes prior to checking, spinning and baking for an additional 10 minutes.

It came out really nice. I’m thankful that I take copious notes about my bakes and can reference them before baking. I’ve found my notes are one of most beneficial tools since I can build off what I’ve learned and not simply trust my memory when I do something infrequently.

It smells awesome! Can’t wait to taste it shortly!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: