Rocoto & Thyme Focaccia

You wouldn't typically think of hot sauce on bread, but the sweetness and subtle cinnamon flavors in Rocoto compliment bread, pastries, and baked goods so nicely. Our family devoured this Rocoto & Thyme Focaccia. You can eat it on it's own, or slice it for a perfect sandwich with proscuitto, shaved onions and provolone cheese. Chef's Kiss!



Ingredients:

1 Packet of Active Dry Yeast

2.5 Cups Warm Water

3 Tsp Honey

5 Cups of All Purpose Flour

1 Tbl Morton Kosher Salt

1 Tbl Extra Virgin Olive Oil

1 Tbl Unsalted Butter

Flaky Salt, for finishing

3-4 Tbl Rocoto

Thinly Sliced Tomato

1 Tbl Fresh Thyme Leaves

Steps:

1. Combine Honey, Warm Water, and Active Dry Yeast, light mix and let sit for 15-20 minutes until lightly foamy.
2. Add Flour & Kosher Salt to Yeast mixture, lightly combine everything together. 
3. Brush olive oil in a large mixing bowl and set dough to rest, covered. Wait until it doubles in size on the counter. (Room temperature).
4. In a bread pan, 13x9" and spread butter along the inside to coat and create a non-stick surface.
5. Preheat oven to 450 degrees. 
6. Transfer dough to your 13x9" pan. Massage with your fingers to reach all edges and create little dimples in the surface.
7. Brush with half of your Rocoto, sprinkle with thyme, tomatoes and flaky salt.
8. Bake for 25-30 minutes, until nicely golden brown. Pull out of the oven and finish with the remaining Rocoto immediately.
9. Let rest for about 10 minutes before cutting into it. Enjoy!