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–+ servings

Cheesy Focaccia with Onions and Poblano Peppers

Rebecca Eisenberg
This onion and pepper focaccia is stuffed full of finely minced red onion and poblano pepper with even more rings of onion and pepper on top. It's also topped with lots and lots of cheddar cheese, plus some flaky salt and cracked black pepper for a bit of a kick.
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 8 hours
Total Time 8 hours 55 minutes
Servings 1 focaccia

Ingredients
  

For the pan

  • non-stick spray
  • 1 tablespoon olive oil

For topping

  • 3 tablespoons olive oil (divided)
  • ½ cup cheddar cheese
  • ½ small red onion (cut into rings or crescents)
  • 1 medium poblano pepper, seeds removed (cut into rings)
  • 1 teaspoon flaky sea salt

Instructions
 

  • Combine flour, sugar, and salt in a large mixing bowl. Sprinkle yeast over top, then pour warm water and olive oil directly into the center of the dry ingredients. Mix with your hands or a sturdy wire dough hook until completely combined. The dough will be sticky and very messy. With a damp hand grab a corner of the dough and stretch it over itself. Rotate the bowl and repeat 2-3 more times, just to gather the dough in a loose ball in the center.
    Cover and rest 5 minutes.
  • Sprinkle half of the minced poblano and onion over the dough. Dampen your hands and repeat the folding process, grabbing a corner of the dough, stretching it away and then down over the center of the dough. Rotate the bowl and repeat 2-3 more times. Try to get as many of the peppers and onions tucked inside the dough as you can, but if there are some that don't make it, that's fine.
    Cover the dough and rest 15 minutes.
  • Sprinkle the remaining minced pepper and onion over the dough and repeat the folding process one more time, tucking the peppers and onions inside. The dough should be much smoother, stronger, and stretchier this time. On the final fold, flip the dough over so the seam side is down. Set aside while you prep the pan.
  • Spray a 9x13" high-sided baking pan with non-stick spray, making sure to get the sides too. Drizzle 1 tablespoon oil in the center, and tilt the pan to spread the oil out.
  • Slide the dough out of the bowl and into the oiled baking pan, keeping the seam side down. If it untucks at all, just gently lift and tuck the edges back under but don't sweat it too much. It'll be ok if it's not perfect. Cover and rest overnight (8-12 hours) at room temperature (~70°F). The focaccia will rise faster in a warmer environment and slower in a colder environment.
  • An hour before you plan to bake the focaccia, preheat the oven to 400°F. Place the pan on top of your stove or near the oven to take advantage of the warmth for one last boost of yeast activity before baking.
  • 30 minutes before you plan to bake the focaccia, dimple the surface, and add the toppings. The focaccia should have filled out into the corners of the pan and look very bubbly. Drizzle 2 tablespoons olive oil across the surface. Top with rings of poblano and onion. Rub some oil on your fingers and gently poke straight down into the focaccia until your fingers touch the bottom of the pan. Don't overdo it. Then top with both cheeses and finish with a sprinkling of flaky sea salt and black pepper. (If your kitchen runs cold, do this step 1 hour prior to baking.)
  • Bake. Bake on a center rack for 22-25 minutes or until golden brown on top. The focaccia should pull away from the edges of the pan. Immediately drizzle with 1 tablespoon olive oil. Let cool in the pan 5-10 minutes, then remove to a cooling rack so it doesn't get soggy. Cool completely (or almost completely) before serving.

RECIPE NOTES

  • You can divide the recipe in half and bake it in a square or round 8 or 9" pan. For a truly mini focaccia, use my small batch loaf pan focaccia, and fold in the peppers and onions in batches after the first resting period.
  • To freeze: Cool completely, then wrap well and freeze. You can freeze it as one big piece, but I recommend freezing it in thinner slices or squares (wrapped individually, then stored in a large freezer bag). Defrost on your counter, then reheat in a 375F oven until warmed through.
  • Focaccia topping food safety: For a focaccia loaded up with lots of peppers and onions and cheese like this one, you'll definitely want to wrap and freeze it, or wrap and refrigerate it rather than leaving it to sit out, especially if you're planning to eat it over several days. The fridge isn't the ideal place for bread (colder temperatures speed up staling), but roasted veggies, onions, and cheese shouldn't sit out at room temperature for long periods of time either.