jalapeno, cheese & onion foccacia

m









This foccacia was a hit!  It made two rounds and all but two slices were eaten.  I'll be making this again very soon.

jalapano, cheese & onion foccacia (adapted from Better Homes & Gardens New Cookbook)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 package active dry yeast or 2 1/4 teaspoons
1 1/4 cups warm water
1 tablespoon olive oil
1 1/2 cups chopped onion
2 cloves garlic
1/2 cup sliced jalapeno rings from the jar (mine were "tame")
2 cups shredded cheddar cheese

In a large mixing bowl combine 1 1/4 cups of the flour and the yeast.  Add the warm water, the 1 tablespoon oil and 1 teaspoon salt to the dry mixture.  Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly (I did this by hand).  Beat on high speed for 3 minutes (I stirred by hand).  Stir in as much of the remaining flour as you can.
Turn dough onto a lightly floured surface.  Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).  Shape dough into a ball.  Place in a lightly greased bowl; turn once.  Cover and let rise in a warm place til double in size, about 1 hour.
Punch dough down.  Turn onto a floured surface.  Divide in half.  Shape each portion into a ball.  Place on 2 lightly greased baking sheets.  Cover; let rest 10 minutes.
For topping, in a medium skillet cook onion and garlic in the 2 tablespoons oil, covered over low heat 3 to 5 minutes or till onion is translucent, stirring occasionally.  Uncover; cook and stir just till onions begins to brown.  Remove from heat.  If using olives, stir into onion mixture; set aside.
Using your hands, flatten each ball to about 12 inches in diameter.  Make 1/2-inch deep indentations over 2 inches.  Place jalapeno rings onto the dough, spreading them around. Spoon onion mixture on top.  Top with 1 cup of shredded cheddar cheese per foccacia.
Bake in a 375 degree oven 25 minutes or until golden.  Use a pizza cutter to slice.