Ingredients
Focaccia Bread:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon sugar
- 2 1/2 cups warm water (110°F to 115°F)
- 5 cups all-purpose flour
- 2 teaspoons salt
- 7 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- Fresh chives
- Fresh sage leaves
- Capers, drained
- Roasted sweet red peppers, drained
- Flaky sea salt
- 2 Year Extra Sharp Cheddar
- Havarti Cheese
- Monterey jack with Jalapeno Cheese
- Thinly sliced salami
- Fig jam or jam of choice
- Pitted green and Kalamata olives
- Fresh thyme sprigs
Cheese Board:
| 1. Dissolve yeast and sugar in warm water in a large bowl. Let stand for 5-6 minutes or until foamy. |
| 2. Combine flour and salt in a large bowl; gradually add to yeast mixture just until a dough forms. |
| 3. Turn dough out onto a lightly floured surface; knead just to combine. Place dough into a large bowl coated with 3 tablespoons olive oil. Flip to grease top. Cover and let rise until doubled, about 3-4 hours. |
| 4. Heat oven to 450°F. Brush a 15 x 10-inch rimmed baking pan with 3 tablespoons olive oil. |
| 5. Gently stretch dough to fill the pan. Using fingers, press dimples into dough. Wrap a small ramekin in aluminum foil. Fill with pie weights or dried beans. Lightly press ramekin into dough to make a bowl for jam, taking care to not press deeply. Press the garlic, chives, sage, capers and miniature peppers into the dough to create a design. Brush dough with remaining olive oil. Sprinkle with sea salt. |
| 6. Bake for 20-25 minutes or until puffed and golden brown. Let cool in pan for 10 minutes. Carefully remove the ramekin, using a knife to loosen if necessary. Transfer focaccia to a serving board. |
| 7. Arrange the cheddar, havarti and pepper jack on focaccia. Fill in with salami flowers, jam and olives. Garnish with sage and thyme. |
© Dairy Farmers of Wisconsin