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Focaccia, is not for the timid eater

For a brief, shining moment in March, Souplantation served up Grilled Cheese Focaccia dippers to accompany its tomato soup.

Morally, it is just plain wrong to love a bread that calls for 7 cups of cheese (3 of which are Velveeta), 3/4 cup of melted butter and some crushed butter crackers thrown on top for good measure. Gustatorily, it matters not.

Souplantation very kindly handed over the formula, and I have since made the focaccia twice. While my amateur attempts seemed to be lacking something (maybe it needs a little more cheese?), this recipe is pretty dang close to what I remembered shoveling into my musket at the restaurant.

There are a couple of caveats. If you do make these lovely loaves, do so for a large gathering of calorically, cholesterolly carefree folk. And be sure to serve the focaccia warm, when it's at its best.

Grilled Cheese Focaccia

Makes 2 (9-by-13-inch) loaves

• 2-1/3 cups warm water (110 degrees)
• 2 teaspoons granulated sugar
• 3-1/2 teaspoons yeast
• 6 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon kosher salt
• 3 tablespoons canola oil
• 1/4 cup melted margarine or butter

Crunchy/cheesy topping

• 2 cups crushed Ritz crackers
• 3/4 teaspoon seasoned salt
• 1/2 cup melted margarine or butter
• 3 cups shredded Velveeta cheese
• 2 cups shredded American cheese
• 2 cups shredded mozzarella

In a bowl, combine warm water with sugar and yeast. Whisk to dissolve sugar and yeast. Let stand for 2 minutes.

Place flour, salt and canola oil in the bowl of a stand tabletop mixer. Add the sugar-yeast mixture and mix for 3 minutes.

Divide the dough in half and form into two balls. Place the balls on a floured surface. Let stand at room temperature for 10 minutes. Stretch each dough ball to form a large oval shape and place on separate 9-by-13-inch greased baking sheets. Allow to stand again for 10 minutes at room temperature.

In a bowl, combine Ritz cracker crumbs, seasoned salt and 1/2 cup melted margarine or butter, and thoroughly mix. Set cracker mixture aside.

Coat each focaccia with 2 tablespoons of melted butter. Layer on all the cheeses, splitting measurements between the two focaccias. Sprinkle crushed cracker topping over the top of each focaccia. Bake in a preheated 425-degree oven for 10 to 15 minutes, or until crust is browned and cheese is melted.

(From Souplantation.)

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