A while ago – June 2013, to be precise – I made a type of Italy-meets-Mexico-focaccia using a sauce with tomatillos. It turned out so tasty that I wanted to re-visit the same type of fusion cuisine again. It took me a while, but here is my second take on the subject. I used my default recipe for the dough, topped with a mixture of olive oil, avocado oil, New Mexico chiles, and Cotija cheese. Some sun-dried tomatoes for a bit of concentrated sweetness, and voilà…
1 recipe of focaccia dough
Green New Mexico chiles, thinly sliced
Cotija cheese, crumbled (you can use feta, or even Mozzarella)
salt & pepper
Open the dough on a well-oiled baking dish, stretching with your hands, and making plenty of dimples all over its surface.
Add a good coating of olive and avocado oil, mixed about 50:50. Distribute the slices of chile, cheese, and sun-dried tomatoes all over the dough. Season with salt and pepper.
Bake as directed in the original foccacia post.
Cut in slices and serve.
I am not offering a printable version, since the main recipe for the dough is from a previous post. The toppings don’t really need any type of precise measurement, so add as much or as little of each component you feel like. Black olives could be wonderful too, by the way…
For the chiles, I used the brand featured in this post, a gift from our friends V & K. They have amazing flavor, and of course go very well with Cotija cheese, one of those matches made in heaven. Like V & K.
The focaccia squares freeze well, I like to wrap 3 to 4 squares in small packages and enjoy them for weeks. Simply remove from the freezer 30 minutes before your meal, and heat them in a low oven until warm and fragrant.
I am submitting this post to Susan’s Yeastspotting event…
ONE YEAR AGO: Crispy Chickpea and Caper Spaghetti
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THREE YEARS AGO: Crispy Herb-Crusted Halibut
FOUR YEARS AGO: Almond Butter Cake
FIVE YEARS AGO: Bonjour!