Fast Focaccia with Spicy Cheese Spread

By: Coco Morante

Fast Focaccia with Spicy Cheese Spread
cuisine icon Cuisine
Italian
cuisine icon Course
Side Dish, Snack
cuisine icon Difficulty
Medium
cuisine icon Duration
1-2 hours
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Bake, Dehydrate, Proof
cuisine icon Notes
["Nutrition Information: Per ⅙ focaccia loaf: 173 calories, 6 grams fat, 27 grams carbohydrates, 2 grams fiber, 6 grams protein","Per 2 tablespoons cheese spread: 102 calories, 10 grams fat, 1 gram carbohydrates, 0 grams fiber, 4 grams protein","Vegetarian, vegan/dairy-free (substitute Cashew Garlic and Herb Cream Cheese for the cream cheese and vegan cheese shreds for the cheddar)  "]
cuisine icon Keywords
1 focaccia, 1-2 hours, all-purpose flour, bake, cheese dip, chopped fresh rosemary or thyme leaves, Coco Morante, cook 60 min, cream cheese, dehydrate, finely shredded medium or sharp cheddar cheese, instant yeast, italian, italian seasoning, kosher salt, lukewarm water, medium, olive oil, omni plus, omni plus recipes, or za’atar seasoning, prep 10 min, proof, side dish, small pinch cayenne pepper, snack, tabasco sauce, vegetarian

prep icon Prep Time
10 min
cook icon Cook Time
60 min

serving icon Servings
1 focaccia
Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup lukewarm water
  • 1 1/2 tsp instant yeast
  • 2 1/2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1 tsp chopped fresh rosemary or thyme leaves, Italian seasoning, or za’atar seasoning
  • 1/2 cup cream cheese
  • 1/2 cup finely shredded medium or sharp cheddar cheese
  • 1/2 tsp Tabasco sauce
  • Small pinch cayenne pepper
Instructions
  • Make the focaccia dough: In a mixing bowl that will fit in your oven, combine the flour, water, yeast, 1 1/2 tbsp of the oil, and 1/2 tsp of the salt. Use a dough whisk or spatula to work the ingredients into a fairly wet, sticky dough, about 3 minutes. Scrape down the sides of the bowl so that the dough is in a ball at the bottom of the bowl.
  • Cover the bowl tightly with plastic wrap or a silicone lid, and place the bowl in the oven. Select PROOF or DEHYDRATE at 90°Fand set the time for 40 minutes.
  • When the program ends, the dough should have about doubled in volume.
  • Line a quarter sheet pan with parchment paper. Drizzle the parchment with 1 1/2 tsp of the oil and spread it around. Use a spatula to transfer the dough to the middle of the parchment— it will be very sticky.
  • Preheat the oven on BAKE at 360°F and set the cooking time for 15 minutes for a softer bread, or 20 minutes for a crunchier, more golden-brown crust.
  • Drizzle the dough with the remaining 1 1/2 teaspoons oil, then use your fingers to spread and prod the dough out in a 1/2-inch-thick rectangle. With your fingertips, poke dimples all over the dough. Sprinkle the remaining 1/4 tsp salt evenly over the dough. If you like, this is the time to sprinkle the dough with the herbs. Place the sheet pan on top of the cooking pan.
  • Bake the focaccia in the preheated oven.
  • While the bread is baking, make the spread: Microwave the cream cheese for 30 seconds, until it is a little bit warm. Add it to a mini chopper along with the cheddar, Tabasco, and cayenne. Process for about 2 minutes, until very smooth, scraping down the sides halfway through. Taste for seasoning, adding more Tabasco if you like. Transfer the spread to a ramekin.
  • When the cooking program ends, wearing heat-resistant mitts, transfer the focaccia to a cooling rack. Let cool for 15 minutes. Slice into rectangles and serve warm, with the cheese spread alongside.
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