Latin American Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with herbs like rosemary and thyme, this Latin American version incorporates spices commonly used in Latin American cuisine, such as cumin, paprika, and chili powder. Additionally, traditional Italian toppings like olives and tomatoes are replaced with ingredients like jalapeños, black beans, and queso fresco to give it a Latin twist. We alse have the original recipe for Focaccia, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 1 tsp cumin 1 tsp cumin
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp chili powder 1/2 tsp chili powder
• 300ml (1 1/4 cups) warm water 300ml (1 1/4 cups) warm water
• 3 tbsp olive oil 3 tbsp olive oil
• 1 jalapeño, sliced 1 jalapeño, sliced
• 1/2 cup black beans, drained and rinsed 1/2 cup black beans, drained and rinsed
• 1/2 cup queso fresco, crumbled 1/2 cup queso fresco, crumbled
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 40g, 1g
• Protein: 8g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, cumin, paprika, and chili powder.
2. 2.
   Gradually add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough evenly into the pan.
7. 7.
   Arrange the jalapeño slices, black beans, and queso fresco on top of the dough.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown.
9. 9.
   Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro.
10. 10.
    Slice and serve warm.

Treat your ingredients with care...

• Jalapeño — Wear gloves when handling jalapeños to avoid irritation to the skin and eyes.
• Queso fresco — If queso fresco is not available, you can substitute it with crumbled feta cheese or queso blanco.

Tips & Tricks

• For an extra kick of flavor, sprinkle some chili flakes on top of the focaccia before baking.
• Experiment with different toppings such as sliced avocado, pickled onions, or roasted corn to add more Latin American flair.
• Serve the focaccia with a side of salsa or guacamole for dipping.
• Leftover focaccia can be toasted and used as a base for sandwiches or paninis.
• To make the focaccia ahead of time, prepare the dough and let it rise in the refrigerator overnight. Then, proceed with the remaining steps.

Serving advice

Serve the Latin American Focaccia warm as an appetizer or alongside your favorite Latin American dishes. It pairs perfectly with soups, stews, or grilled meats. Cut it into squares or wedges for easy serving.

Presentation advice

To enhance the presentation, sprinkle some fresh cilantro leaves on top of the focaccia before serving. The vibrant green color will add a pop of freshness to the dish.