Last summer when we were going through a kitchen remodel, one of the item we replaced was our 1980′s microwave. In its place we put a combination microwave convection oven. Let me tell you folks, this is now one of my favorite appliances, second only to my stovetop. Here it is the end of June and I’m baking!!! In the past, I never baked in the summer because I refused to use the oven. It’s just too hot; however, the amount of heat that this little convection oven puts out is negligible in comparison to our regular oven. Because of this I’ve been able to bake a few loaves of this delicious Red Chile Garlic Bread even with 95°+ outside temperatures. Talk about a life changing experience – homemade bread in June!
Obviously I’m very excited about being able to make bread in the summer, but I’m just as excited about making THIS bread. I’ve made a few loaves already this month and each one has disappeared faster than it took me to make it. This red chile loaf is very similar to a focaccia in that it’s flat and I poke holes in the dough to place chunks of Manchego cheese. But that’s where the similarities stop. There are no herbs nor olive oil and it’s definitely not Italian. Instead there are three types of chile powders, some roasted garlic, and chile infused oil that are all combined into a paste. This paste is then incorporated into the dough, and right before placing in the oven, cubes of cheese are pressed into the dough. It’s SO good and SO easy to make! You can make it by hand or use your Mixmaster with a dough hook.