Fully loaded Focaccia

Not only does Fully loaded Focaccia taste good, but it has healthy ingredients like olive oil, a healthy monounsaturated fat. It also has dietary fiber to help with digestion. Add protein, and it fills you up nicely. This recipe can be a meal all on its own. 

Ingredients (Burnt Ends)

• ½ lb Chuck Roast per person
• Hot Sauce
• Cuso’s Dirt® Seasoning
• Cuso’s Cowboy Butter Seasoning
• Barbecue sauce
• 1 Stick butter

Instructions (Burnt ends)

1. Set the smoker to 275F
2. Cook until the meat reaches 170F interior
3. Cut into 1”x1” cubes
4. Pour barbecue sauce (your choice) and beef broth so they cover the bottom of an aluminum pan
5. Toss in the cubes
6. Pour more beef broth over top
7. Chop up the butter and sprinkle it evenly over the beef
8. Braise for 1 ½ hour

Ingredients (Bread)

• ½ c olive oil
• 1 c warm water (110F)
• 1 pack instant yeast
• ¼ teaspoon orange blossom honey
• 2 ½ cu flour
• 1 tsp fine sea salt
• Olive oil
• 3 c cubed cheddar cheese
• 2 cups chopped jalapeno peppers
• Burnt ends

Instructions

1. Preheat oven to 450F
2. Place the warm water, yeast, and sugar in a bowl
3. Stir and let it work for 5 minutes
4. Add the flour and olive oil
5. Stir gently until flour is moist
6. Add salt
7. Knead for 10 minutes until smooth
8. Pour some olive oil on a flat sheet pan with a rim
9. Pour the dough on to the pan
10. Brush a little olive oil on the top
11. Put down one layer of cheese, meat, and peppers
12. Fold in ⅓ of the dough
13. Add another layer
14. Continue with the last ⅓ of the dough, folding it in
15. Let it rise for 1 ½ hours (it should double in size)
16. Bake 20-30 minutes until browned

PitMaster’s Memo: Focaccia History

Most historians feel Focaccia originated with the Etruscans before the Roman Empire. Certainly, flatbread was common throughout the Middle East, so figuring out the exact culture to praise for Focaccia is difficult at best. You can find early recipes in Greece, France, Italy, Spain, and Turkey. The word Focaccia comes from a Roman word meaning hearth bread. The title was earned since they baked the bread over coals. Typically, it was a “poor” person’s meal. People used it as dipping bread, specifically for soups. Romans took Focaccia with them in their travels. 

Once people started baking it, focaccia simply went on to become part of their cuisines and gastronomic traditions. In the early 20th century, when a number of European immigrants left for South America and the US, they took their focaccia recipes with them, keeping the bread alive and strong. 

They got more experimental with their toppings, too: Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others.

Sides (Mains)

Chicken piccata 

Grilled mixed vegetables

Lemon citrus salad

Meatballs with sauce

Roasted tomato basil soup

Desserts

Baklava

Maple pecan pie

Orange Sorbet

Pistachio pudding

Raspberry bread with balsamic

From the Bar

Aperol spritzes

Club soda with lime

Nut Brown Ale

Rose or Champaign 

Vodka