Spicy Focaccia with Fenugreek Leaves
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 cups whole wheat flour
1 cup all purpose flour
1 1/2 cups of warm water
1 tsp active dry yeast
1 tsp sugar
1 tsp salt
4 table spoons of olive oil
1/2 cup of finely chopped fenugreek leaves
1/4 cup of finely chopped fresh red chiles
Instructions:
Heat 1/2 cup of water with 1 tsp sugar till warm. Place the yeast in a small bowl and pour the warm sugar water on it. Let it sit for 5-10 minutes till it’s frothy on top.
Combine flour and salt in a big bowl. Pour the frothy yeast water and the remaining 1 cup of warm water and mix everything to form a soft dough. Don’t knead too much. When everything is combine well and looks soft, place it in a greased (with olive oil) bowl, cover with a wet cloth and place it in a warm place for the dough to rise. It took less than an hour for mine to double. This time could vary depending on the weather.
Grease a shallow tray with olive oil and spread the dough on it with your fingers. Now sprinkle the red chili pieces and fenugreek leaves. Press it slightly with your fingers for it to stick to the dough. Cover and let the dough rest for bother 30 minutes.
Preheat the oven at 200 degree Celsius.
Poke the surface of the focassia with your fingers to form little dimples on the dough. Sprinkle the focaccia with some coarse sea salt and drizzle (generously) with olive oil. Bake for 20-30 minutes till the crust is golden.
Serve hot or at room temperature.
From lovefoodeat.com