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Serves 8 Ingredients 2 1/2 cups warm water 1 envelope active dry yeast 2 tsp sugar 6 tbsp olive oil, divided 5 cups all purpose flour 2 tsp salt 2 1/2 cups shredded smoked white cheddar, divided 4 tbsp chives, divided 2 tbsp thyme, divided 3 tbsp pepper jelly Flake salt for topping, optional Directions 1. In a large mixing bowl, stir water with yeast and sugar. Let sit for 10 minutes. Stir in 1 tablespoon of the oil. Add in flour and salt. Mix until a dough forms. It will be sticky. Add 2 tablespoons of the oil into a large clean temperature safe bowl. Scrape dough into prepared bowl and cover with plastic wrap. Select the proof mode at 100F and place dough on any rack. Let proof until doubled in size, about 1 hour. 2. Remove from proofer. With a damp hand, punch down dough. Starting at the top of the bowl, stretch and fold the dough to the middle. Quarter turn the bowl and repeat step. Continue until the bowl has done a full revolution. Sprinkle dough with 1 1/2 cups of the cheese, 2 tablespoons of the chives and 1 tablespoon of the thyme. Repeat stretch and fold step until the bowl has completed 2 more revolutions. 3. Lightly grease the sides of the pan that was included with your Thermador proofer and drizzle with 2 tablespoons of the oil. Transfer dough to pan and cover with plastic wrap. Return to proofer and let rise until doubled in size, about 1 hour. 4. Remove dough from proofer and preheat oven to 425F. Drizzle remaining 1 tablespoon oil over dough and dimple all over with your fingertips. Sprinkle with remaining cheese, chives and thyme. Spoon small dollops of the pepper jelly over top and sprinkle with flake salt, if using. Bake until focaccia is golden and puffed, 25 to 30 minutes. 5. Let focaccia cool for 10 minutes before transferring to a cooling rack. Let cool to room temperature before cutting. |
