Baked Pimento Cheese With Toasted House Made Focaccia Points Recipe

Prep and Combine

Preheat the oven to 375°F (190°C). In a medium mixing bowl, soften the 8 oz cream cheese with a rubber spatula until smooth. Stir in 3 tablespoons mayonnaise, 1 teaspoon dijon mustard and 1 teaspoon hot sauce until fully incorporated.

Add Cheeses and Flavorings

Fold in 3 cups grated sharp cheddar and 1 cup grated monterey jack until evenly distributed. Add 1 cup drained diced pimentos, 3 tablespoons thinly sliced green onion, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix until uniform. Taste and adjust seasoning, adding a pinch more salt or hot sauce if desired.

Assemble and Bake

Transfer the mixture to a 1.5–2 quart (or an oven-safe shallow baking dish ~8-inch) dish and smooth the top. Drizzle 1 tablespoon olive oil over the surface and sprinkle the optional 1/2 cup shredded extra cheddar evenly on top. Bake in the preheated oven for 20–25 minutes until the cheese is bubbly and the top is lightly golden.

Finish

If you want a more browned top, place under the broiler for 1–2 minutes watching carefully. Remove from oven and let rest 5 minutes. Sprinkle optional garnishes: 1 tablespoon snipped chives and 1/4 teaspoon smoked paprika. Serve warm with focaccia points.

Activate Yeast

In a small bowl, combine 1.25 cups warm water (105–115°F / 40–46°C) with 1 teaspoon sugar and 2.25 teaspoons active dry yeast. Stir and let sit 5–8 minutes until foamy.

Make Dough

In a mixing bowl combine 3 cups all-purpose flour and 1.5 teaspoons kosher salt. Make a well and add the yeast mixture plus 2 tablespoons olive oil. Mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

First Rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Shape and Second Rise

Generously oil a baking sheet and dust with 1 teaspoon cornmeal or semolina. Turn the risen dough onto the sheet and gently press to a rough rectangle about 9x12 inches and about 1 inch thick. Use your fingertips to dimple the surface. Drizzle remaining 1 tablespoon olive oil over the top and sprinkle 2 teaspoons chopped fresh rosemary and 1/2 teaspoon flaky sea salt. Cover loosely and let rise 20–30 minutes.

Bake and Cut Points

Preheat oven to 425°F (220°C). Bake the focaccia for 18–22 minutes until golden-brown and cooked through. Remove from oven and cool 5 minutes. Transfer to a cutting board and cut into triangular 'points' about 1.5–2 inch base triangles (you should get approximately 12–16 points depending on size). If you prefer thinner crisp points for dipping, slice each point in half horizontally and toast cut-side up under the broiler 1–2 minutes until browned.

Toasting (optional)

For extra crunch, brush the points lightly with olive oil and toast in a 400°F (200°C) oven for 5–7 minutes or under broiler very briefly until edges are crisp. Keep an eye so they don't burn.

Spoon the warm baked pimento cheese into a serving dish if not baked in it already. Arrange the toasted focaccia points on a platter around the cheese. Sprinkle any optional garnish (1 tablespoon chives, 1/4 teaspoon smoked paprika) over the cheese and serve immediately while the cheese is warm and spreadable.

Leftovers: refrigerate cooled pimento cheese in an airtight container for up to 4 days. Reheat gently in a 325°F oven until warm, or microwave in short intervals, stirring between, before serving with reheated or fresh toasted focaccia points.