Mini Focaccias with Goat’s Cheese, Capsicum and Jalapeno

Name: Mini Focaccias with Goat’s Cheese, Capsicum and Jalapeno
Ingredients: 1 red capsicum (bell pepper); a few sprigs of fresh mint and small mint leaves to garnish; 300 ml (10 fl oz/1¼ cups) lukewarm water; 1 tbsp coarse sea salt; 3 sprigs rosemary; 500 g (1 lb/4 cups) soft goat’s cheese; 500 g (1 lb/3⅓ cups) plain (all-purpose) flour; 1 sachet dried yeast (7 g/¼ oz/2¼ tsp); pinch of salt; 3 tbsp (approx. ¼ cup) olive oil; 4 tbsp (or more, to taste) jalapeño peppers (sliced, from a jar)

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

Ingredients

For the focaccia

500 g (1 lb/3⅓ cups) plain (all-purpose) flour
1

Side dish
Lunch
Spicy
Vegetarian
Bread

Method

First, make the dough by kneading all ingredients, except the sea salt and rosemary, into a pliable dough in a bowl. Continue to knead the dough on a floured surface for approx. 10 minutes. This is necessary as all the kneading will help the dough rise better. Pour a dash of olive oil into a bowl, rotate the bowl so that all sides are coated with oil.

Place the dough ball in the bowl an