Smoked Paprika & Manchego Focaccia with Almonds

Smoked Paprika & Manchego Focaccia with Almonds ingredients

• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 0.25 cup Extra virgin olive oil
• 0.75 cup Manchego cheese, shredded
• 1.5 tsp Smoked paprika (Pimentón de la Vera)
• 0.25 cup Slivered almonds
• 1 tsp Flaky sea salt
• 2 tbsp Extra virgin olive oil (for drizzling)
• 1 tbsp Fresh rosemary, chopped (optional garnish)

How to make Smoked Paprika & Manchego Focaccia with Almonds

1. In a large bowl, combine 1.5 cups warm water (105-115°F or 40-46°C) with 2.25 tsp active dry yeast and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, pour it into the flour mixture, along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 5-7 minutes, until the dough is smooth and elastic.
4. Lightly oil a clean bowl, transfer the dough to it, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Pour 2 tbsp extra virgin olive oil into a 9x13 inch baking pan and spread it evenly across the bottom and up the sides. Gently deflate the risen dough and transfer it to the prepared baking pan.
6. Stretch the dough gently to fill the pan, being careful not to tear it. If it resists, let it rest for 10 minutes and then continue stretching. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes in a warm place.
7. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing. Uncover the dough and use your fingertips to create deep dimples all over the surface, pressing all the way down to the bottom of the pan.
8. Drizzle the dough with 2 tbsp extra virgin olive oil, ensuring it pools slightly in the dimples. Sprinkle 1.5 tsp smoked paprika evenly over the entire surface.
9. Scatter 0.75 cup shredded Manchego cheese and 0.25 cup slivered almonds over the focaccia. The cheese will melt and crisp, while the almonds will toast.
10. Sprinkle 1 tsp flaky sea salt over the entire focaccia. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned at the edges.
11. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly for 10-15 minutes. If desired, sprinkle with 1 tbsp chopped fresh rosemary for an aromatic finish.
12. Serve warm or at room temperature, cut into squares. This focaccia with its smoky, cheesy, and nutty profile is perfect for an appetizer spread or alongside tapas.

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