In this video, get ready to satisfy your pimiento cheese cravings! Join us as we show you how to make a mouthwatering flatbread that will have you coming back for more. We skip the pimiento cheese but incorporate its flavors into the focaccia. With a base of mayonnaise and sharp cheddar cheese, this crunchy delight bakes into a cheesy crust. Serve it warm and enjoy with extra pimiento cheese on the side. Get your taste buds ready for a cheesy sensation like no other!
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LifestyleTranscript
00:00 - I'm Josh.
00:00 - I'm Alana.
00:01 - I'm a creative cook.
00:02 - And I'm a trained baker.
00:03 - And today we're making pimento cheese focaccia.
00:07 - Wait, focaccia?
00:08 - Yep, take your yeast packet, throw it out the window.
00:11 Very first step of this recipe is something
00:13 that would make like an Italian grandmother faint,
00:15 mayonnaise the pan.
00:16 I'm kind of using all the components of pimento cheese
00:18 wherever I can.
00:19 So I'm going to rub the mayonnaise into the pan
00:21 and make sure that your focaccia doesn't stick.
00:24 - I'm team brush, but that's okay.
00:25 - High five?
00:26 - No.
00:27 [laughing]
00:28 - Next step, sharp cheddar.
00:29 I love a cheese foot on a biscuit.
00:31 And so I was like, ooh, if my focaccia had a cheese foot,
00:33 that would be super cool.
00:34 And you just want to sprinkle it
00:35 and get like an even dispersal.
00:37 Okay, now here's where we're getting deep
00:38 into the focaccia world.
00:40 I don't work well with yeast.
00:41 I look at it and it dies.
00:43 I'm leaning on store-bought pizza dough from the deli.
00:45 And you know this, I don't know why I'm telling you,
00:46 but the world should know that you want to set it out
00:49 and let it come to room temperature before using.
00:51 - It'll be really hard to stretch when it's cold
00:54 because the gluten hasn't relaxed.
00:57 - You might be tempted to put it in here
00:58 and then stretch it.
00:59 Don't do that because it's going to cling onto the cheese
01:01 and like pull it all away
01:03 and then you don't get like a good center.
01:04 So we don't have to be exact,
01:05 but I want to get it to be about the same size as the pan.
01:10 - Woo!
01:11 [laughing]
01:12 - So we've got some cheese on the sides here.
01:13 So I'm going to kind of stretch it and pull it,
01:15 get it to get all those good little bits.
01:17 You normally like drench the top of your focaccia
01:19 with olive oil.
01:20 We're doing mayonnaise
01:21 because that's what's in pimento cheese.
01:22 - No hands this time?
01:23 - You have to brush it because olive oil will seek out
01:25 all the nooks and crannies, but of course mayonnaise is not.
01:27 So now I'm going to take my fingers.
01:29 - So we are using hands.
01:30 - We are, we are.
01:31 You're just going to kind of dimple it.
01:32 And this is where you can kind of do that final push
01:35 into the corners.
01:35 I'm not piercing the bottom,
01:37 but I'm like going for some full dimples, right?
01:40 Now I've got my finely diced onion.
01:42 - If you like a lot of onion,
01:43 could you just add a little extra?
01:44 - You can.
01:45 I do onion because my mom loves a little finely diced onion
01:48 in her pimento cheese.
01:48 Then we're going to do the pimentos themselves.
01:50 Use about half of these pimentos and now the cheese.
01:53 And now it's time to spice it up.
01:54 - We have paprika, cayenne, and black pepper.
01:57 I rarely cook without smoked paprika.
01:59 It just goes in everything.
02:00 Can you make pimento cheese without cayenne?
02:02 I don't think so.
02:03 - Ready to bake.
02:04 Did you preheat the oven?
02:05 - Yes, chef.
02:06 Let's get to the rest of the recipe.
02:09 This whole thing makes pimento cheese.
02:11 Like you use half of the ingredients to make the bread
02:13 and use the rest of it to make quick and easy pimento cheese.
02:16 - Okay.
02:16 And so what do we do with this after we're done mixing it?
02:18 - Eat it.
02:19 - Eat it?
02:20 Just as is.
02:21 - So we're out of the oven.
02:22 Finish it with a little flaky sea salt.
02:23 That's it.
02:24 So easy, so cheesy.
02:25 - Can I finally try it?
02:27 (crunching)
02:29 It's so crunchy.
02:30 - Nice and spicy.
02:31 Not too salty.
02:32 - Try that at home.
02:33 - Cheers.
02:33 - Cheers.