Focaccia rolls with smoked ancho chili glaze and cheddar cheese

Quick focaccia dough 200 g plain (all-purpose) flour 270 g bread flour 1 tsp salt 2 tbsp sugar 24 g instant yeast 3 tbsp olive oil, plus more for spraying pan and rolls 270 ml hand-hot water Go through first rise in bowl. Smoked ancho chili glaze:...

Quick focaccia dough 200 g plain (all-purpose) flour 270 g bread flour 1 tsp salt 2 tbsp sugar 24 g instant yeast 3 tbsp olive oil, plus more for spraying pan and rolls 270 ml hand-hot water Go through first rise in bowl. Smoked ancho chili glaze: remove stems from smoked dry chilis and place in heat-safe bowl or large measuring cup. Add 1/2 tbsp sweet paprika, 1/2 tbsp smoked paprika, dash of cumin, 1/2 tbsp ground coriander, 1/2 tbsp chipotle powder (optional), sugar to taste and thicken. Pour approximately one cup of hot, freshly brewed coffee over everything, stir well, and let sit at least 30 minutes. Use an immersion blender or similar tool to blend to a gravy-like consistency. Divide focaccia dough into equal size pieces, about the size of a racquetball or larger depending on how big you want your rolls to be. Very lightly flour counter if necessary to prevent sticking. Try to minimize how much flour is introduced into the dough. Take one piece of dough and roll it into a rectangle. Spread smoked ancho chili glaze onto dough, leaving a perimeter unglazed. Sprinkle with shredded cheddar cheese. Starting with the long side of the dough, roll the dough up into a log. Pinch ends closed. Now roll the log into a disc. This is essentially the same process as if you were making homemade cinnamon rolls. Repeat for all rolls. Place rolls on a sheet pan sprayed well with olive oil, spacing them to leave room for rise and spread. Spray olive oil on rolls and let rise until nearly doubled or whatever your recipe said for expected second rise. Brush gently with smoked ancho chili glaze on top. Place pan in a cold oven and set oven to 400 degrees F. The dough should rise rapidly as the oven heats up, and then bake once the temperature is reached. After about 20-25 minutes, the focaccia should be well risen and golden brown on top. Remove from the oven and spritz olive oil over the surface. Allow to cool in the pan before lifting out. Focaccia dough recipe based on: https://family-friends-food.com/quick-focaccia-in-one-hour/ submitted by /u/Ok-Shallot-5935 [link] [comments]