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Cheesy Kale, Tomato, and Chile Focaccia | #BreadBakers

Cheesy Kale, Tomato, and Chile Focaccia. Light and airy, studded with pockets of mozzarella cheese and topped with cherry tomatoes and jalapeño chiles. I made this focaccia with an 80 percent hydration dough, which I let rise overnight in the refrigerator. You can actually keep this dough in the refrigerator for up to four days before baking, which is wonderful for developing the best flavor.

I also experimented with infusing the water in half of this dough with pureed kale. I had this vision of creating a marbled effect with the two doughs, but the kale water changed the stretchiness of the dough half (it seemed to be stronger), so I ended up laying the kale infused dough on top of the dough without the kale water. In the end, both layers of dough turned out super light and airy, and totally delicious. You can make this focaccia with or without the kale water (you can't really taste it), but it was fun to experiment. I think next time I will use the kale water for all of the dough to create a totally green effect.

This month the Bread Bakers, hosted by Mireille of The Schizo Chef, are making Naturally Colorful Breads, or breads infused with colorful spices, vegetables, or fruits. After the recipe, check out the rest of the colorful breads.

Recipe Note: I decided to try using kale, as I had some left over from another recipe. I think you could use a number of leafy greens (spinach comes to mind) that you might have in your vegetable bin. To make the kale water, you just boil a handful of kale leaves in water for about 10 minutes and then puree the mixture in a food processor or blender. I did this with some baby kale that was a bit past its prime, and froze the water to use later. This cheesy kale, tomato, and chile focaccia is delicious warm from the oven (you only have to wait 10 minutes!). Leftovers are fabulous split and toasted, and dipped in flavored olive oil. I also used split and toasted leftovers to make sandwiches.

bread, focaccia
Yield: 1 large Focaccia Cheesy Kale, Tomato, and Chile Focaccia



Inspired by Artisan Bread Every Day by Peter Reinhart Labels: artisan bread, bread, cheese, focaccia, kale, Vegetables



