Make a delicious loroco and Cheese focaccia

Back in September I visited my family in El Salvador and had the chance to try the loroco pizza from Pizza Hut... I was blown away by how good it was! Naturally when I got home, I decided to recreate it but with focaccia bread. Let me tell you, it turned out great! Here’s the recipe for you to try!

Ingredients

Thus makes a 9x13 inch pan and the full process will take about 4-5 hours.

• 2 cups water

• 1/4 cup of honey

• 2 tsp instant yeast

• 2 tsp salt

• 4 1/2 cups all purpose flour

• 1/2 cup olive oil

• 2 cups shredded mozzarella cheese

• loroco

Instructions: How to make a loroco focaccia?

1. Warm up the two cups of water and in the stand mixer bowl or any big bowl add in two cups of water. Add in the 1/4 cup of honey and mix well to dissolve the honey in the water.

2. Add in the yeast, mix it a bit, and cover the container with a clean kitchen towel. Let it rest for 10-15 mins until the yeast blooms, you will see bubbles or foam form at the top of the water.

3. Add in the salt and flour.

   1. If you are using a stand mixer use the kneading tool (dough hook) and mix it on level 2-3 for about 5 minutes.

   2. If you are doing this manually, mix everything in the bowl with a dough whisk until fully incorporated.

4. The dough should be sticky. In a different container add 2 tbsp of olive oil and brush it to cover the bowl. Add the dough and let the dough rise in a warm place for 2 hours or until it's doubled in size. During the winter time I let it rest in the oven with the light on, during the summer since if it's pretty warm I let it sit on the counter top. The earth will determine how fast it rises.

5. Spread about 2 tbsp of olive oil in a 9x13 inch baking dish and prepare to transfer the dough. To transfer the dough, fold the edges to the center until you form a ball and slide it into the baking dish. Once in the baking dish, spread the dough until it covers and touches the edges of the baking dish. Cover and let it rise for about 30-45 mins or until it's doubled in size.

6. Prepare the loroco and chese. In the states it's common to only find frozen loroco, so I like to run the loroco under cold water to remove the ice and then dry it with paper towels. It should be dry by the time we add the toppings to the dough. I suggest you also take apart any big chucks of loroco and if you'd like, you can also chop it into smaller pieces.

7. Preheat the over to 350 degrees.

8. Now the fun part! Once the dough has doubled in size, add the cheese and the loroco, and spread it out. Then rub olive oil on your hands and dimple the dough by sticking your fingers direclty into it. This will cause some of the cheese and loroco to sink into the dough, which is what you want. Place in the oven and bake for 25-35 minutes or until the outside is golden brown and looks a bit crispy. Take it out and let it rest for 10 mins before serving. This specific focaccia is best served when freshly made because of the toppings!

Hope you enjoy this Salvadoran infused focaccia! For more video recipes make sure to follow @flourishwithg on Instagram and TikTok!