Ingredients: |
Ingredients: ~Sponge:
1 tsp. active dry yeast
1/2 cup warm water, 105-110 degrees
3/4 cup unbleached, all purpose flour
~Dough:
1 tsp. active dry yeast
1 cup warm water
3 Tbsp. extra virgin olive oil
3 and 1/4 cup unbleached all-purpose flour
1 and 1/2 tsp. sea salt
1/2 cup grated sharp cheddar
~Topping:
2 Tbsp. extra virgin olive oil
1/4 cup onions, minced
1 tsp. minced garlic
1/2 cup jalapeno pepper, chopped
1/2 cup grated sharp cheddar
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Directions: |
Directions: --For the sponge:
Sprinkle yeast over warm water in a large mixing bowl. Whisk it in and let stand until creamy, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let stand until bubbly and doubled in volume, about 45 minutes.
--For the dough:
Sprinkle yeast over warm water. Let stand until creamy, about 5-10 minutes. With a wooden spoon, stir the yeast mixture and the olive oil into the sponge and mix well. Stir in 1 cup of the flour, the half cup cheese, and the salt. Stir in enough remaining flour to produce a soft dough (takes most of it). Knead on a lightly floured board until soft and smooth, about 6-8 minutes. Place dough in a lighly oiled bowl, cover with plastic wrap and let rise until doubled 1 to 1 1/4 hours or overnight in the fridge.Press dough lightly into a springform pan. If dough shrinks from the sides, let rest a few minutes then stretch it again. Cover with a towel and let rise in a warm place for 45 minutes or until dough is full of air bubbles. For the topping:
Just before baking, press your fingertips deep into the dough all over the surface to dimple the loaf. Mix the olive oil, onions, garlic, and
peppers together. Spread on top of dough. Sprinkle cheese on top. Bake at 350 deg. for 45 minutes until top is golden. Remove from pan and cool on a wire rack. |
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