Focaccia de Pimento
Focaccia de Pimento | Pimento Cheese Focaccia
Dough
2 cups warm water
2 tsp sugar
2 tsp active dry yeast
1/4 cup olive oil
1 tbsp coarse salt
4 1/2 to 5 cups (563-625g) AP flour
Topping
1/2 jar of Finicky Foods Pimento Cheese (OR chunked cheese & jar of pimentos)
2 garlic cloves, minced
3-4 tbsp fresh herbs like rosemary, thyme, basil
Sprinkle of coarse salt and black pepper
Steps
Prep dough: Whisk half of the water (1 cup), 2 teaspoons sugar, and 2 teaspoons yeast together in the bowl of your stand mixer fitted with a dough hook. Cover and allow to rest for 5 minutes.
Add the remaining water, olive oil, salt, and 1 cup flour. Beat on low speed for 20 seconds, then add 3 cups more flour. Beat on low speed for 2 minutes. If the dough is still sticking to the sides of the bowl, add the last 1/2 cup of flour.
Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise.
Lightly grease a large bowl with nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover and allow the dough to rise at room temperature for 2–3 hours (until doubled in size).
Prepare the pan: Generously grease a baking pan (with tall edges) with 2 tbsp of olive oil.
Flatten the dough: Place on the oiled baking pan, stretch and flatten the dough to fit the pan.
Let the dough rest: Cover the dough tightly and let it rest for at least 1 hour.
Preheat oven to 450°F (232°C).
Top the dough: Using your fingers, dimple the dough all over the surface. Press in dollops of pimento cheese, drizzle on the olive oil topping, sprinkle with a little coarse salt and pepper.
Bake for 20–23 minutes or until lightly browned on top.
