Fajita-Spiced Focaccia
Prep. Time:
25 minutes
Baking Time:
25 minutes
Total Time:
3 hours 50 minutes
Serves:
1 large focaccia (serves 8-10)
Our recipe based on Freya's innovative Mexican-inspired creation from Great British Bake Off Season 12.
In our version of this recipe, we've enhanced the original with proper yeast activation for reliable results, improved spice integration technique, and optimized the no-knead method that makes bread accessible for beginners who find traditional bread-making "a bit of a faff."
This colorful focaccia captures Freya's family fajita tradition with mild heat levels and vibrant toppings, transforming her creative fusion concept into a foolproof, beginner-friendly bread that delivers authentic focaccia texture with Mexican flair.
Ingredients
Instructions
CREATE THE ENHANCED FAJITA SPICE BLEND:
Combine all spices in small bowl, whisking thoroughly to ensure even distribution. Adjust cayenne to preference - Freya preferred mild heat levels. Store excess blend in airtight container for up to 6 months.
PREPARE THE SIMPLIFIED FOCACCIA DOUGH:
In small bowl, dissolve yeast and sugar in lukewarm water. Let stand 5-10 minutes until foamy and active - this ensures reliable fermentation. In large mixing bowl, combine flour, salt, and fajita spice blend, whisking to distribute spices evenly. Make well in center, add yeast mixture and 45ml olive oil. Using wooden spoon, mix until shaggy dough forms - it will be quite wet and sticky, which is correct for no-knead focaccia.
EXECUTE NO-KNEAD RISING METHOD:
Cover bowl with damp tea towel and let rise in warm place for 2 hours until doubled in size and bubbly on surface. With wet hands to prevent sticking, perform 4-5 gentle folds by lifting and folding dough over itself in bowl. This develops structure without kneading. Cover and rise for additional 1 hour until very puffy and aerated.
PREPARE PAN AND SHAPE DOUGH:
Drizzle remaining 30ml olive oil into 33x23cm baking pan, ensuring bottom is well coated. Using wet hands, carefully transfer risen dough to oiled pan. Gently stretch and press dough to fit pan - don't worry about perfect edges as rustic appearance is part of focaccia's charm. Create deep dimples across entire surface using fingertips, pressing almost to bottom of pan. This prevents large air bubbles and creates characteristic texture.
ADD STRATEGIC TOPPING ARRANGEMENT:
Let dimpled dough rest 30 minutes while oven preheats to 230°C (450°F). Arrange bell pepper strips, red onion slices, and jalapeño pieces in dimples, pressing gently to anchor. Add halved cherry tomatoes cut-side up. Sprinkle evenly with grated cheddar and additional fajita spice blend. Finish with flaky sea salt.
BAKE TO GOLDEN PERFECTION:
Bake for 20-25 minutes until deep golden brown on top and edges, and internal temperature reaches 93°C (200°F). Vegetables should be slightly charred and cheese melted and golden. If top browns too quickly, reduce temperature to 200°C for final 5-10 minutes.
FINISH AND SERVE:
Remove from oven and immediately scatter fresh cilantro leaves over surface while hot. Cool in pan for 10 minutes to set structure before cutting. Cut into squares and serve warm or at room temperature. The contrast of crispy crust, soft interior, and flavorful toppings embodies Freya's family fajita tradition.
