Jalapeno & Tequila Focaccia

Jalapeno & Tequila Focaccia

Everyone’s making focaccia right now - but not like this.

The secret? Our Drunken Sailor Jalapeno & Tequila Relish - makes this one spicy, damn tasty, and just the right amount of fancy without actually trying too hard. Think soft, golden bread with a kick that’ll have everyone asking for the recipe (and a second slice)!

Grab your apron (or don’t - this one’s a breeze) and whip it up!

INGREDIENTS:

METHOD:

  • Sift your 500g of '00' flor into a large mixing bowl
  • Add into the flour your 7g dry yeast 
  • Add into this your 10g saltAdd to this your 455g lukewarm water
  • Mix it altogether with a wooden spoon to form a slightly sticky dough
  • Cover this dough mixture in the bowl with cling wrap, and pop in the fridge for 3 days to ferment (super important!)

3 days later:

  • Grease a medium square pan / tin with butter
  • Grab your dough out of the fridge and fold it 4 times with wet hands (so avoids stickiness!)
  • Pop dough into your buttered pan / tin and leave it at room temperature for approx. 4 hours (you'll see it start to bubble)
  • Whack half a jar of Drunken Sailor Jalapeno & Tequila relish on top of the dough and spread over the surface 
  • Cover with a LOT of olive oil, and again using wet hands, use your fingers to press the dough towards the edge of the pan and to create little pockets in the dough
  • This goes into the oven at 250 degrees for 25 minutes
  • Once it is golden, remove from the oven and allow to cool.
  • Slice into chunks for a dinner-party side dish, or perhaps cut off a wedge to make a deli-style sanga, or Club Sandwich with a spicy twist. Delish!

 

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Drunken Sailor Jalapeno & Tequila Relish

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