Jalapeno cheddar focaccia



°1½ cups (375 ml) lukewarm water

°1 c. (15 ml) sugar

°1 c. 1 tablespoon (15 ml) active dry yeast

°1 c. 1/2 teaspoon (5 ml) salt

°4 ½ cups (540 grams) all-purpose flour

°Olive oil as needed

°Jalapeno and Cheese Cucumber (full plate)

°1 cup (140 grams) pickled jalapeno peppers (tamed)

°1/4 cup (45 grams) grated vegan cheese (I used Daiya)

°4 garlic cloves, cutting to thin slices

+Optional: vegan Parmesan cheese, to taste

°Sea salt to taste

°Tomato Cucumber and Herbs (1 full plate)

°1 cup (160 grams) cherry or grape tomatoes, halved

°Fresh or dried Italian herbs (oregano, oregano, rosemary, basil, etc.), to taste

°Sea salt to taste

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends


Prev1 OF 2
To the instructions

Leave a Reply

Your email address will not be published. Required fields are marked *