Recipe by Chanalee @ The Challah Fairy

Challah Fairy Garlic-Jalapeño Board

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Parve Parve
Easy Easy
8 Servings


- Gluten - Wheat
2 Hours, 40 Minutes

I had so much fun trying out this amazing recipe. I’m sure you’ll love being creative with the toppings just as I was!


Challah Fairy Garlic-Jalapeño Board

  • 1 recipe focaccia dough (see note)

  • 2–3 handfuls peeled garlic cloves, such as Mr. Dipz

  • Gefen Olive Oil, for smearing

  • 1 jalapeño pepper, very finely sliced (you can use a mandolin or food processor for paper-thin slices)

  • 1/2 red pepper, diced

  • handful grape tomatoes

  • 1/2 cup Gefen Sliced Green Olives

  • 4–5 mushrooms, sliced

  • 2–3 tablespoons caramelized onions

  • herbs of choice, such as fresh parsley or dill, for sprinkling

  • salt, to taste



To prepare the dough, you can choose the slow-rise method or the quick-bake method. For the slow-rise method, spread out dough onto greased and floured Gefen Parchment Paper and refrigerate overnight, covered. For the quick-bake method, allow dough to rise for 45 minutes and knead until smooth, then spread out the dough onto greased and floured parchment paper.


Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius). Line a baking sheet with parchment paper.


Place garlic onto baking sheet and roast for 45–60 minutes, until golden-brown and soft. Remove from oven to cool.


Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Create indents with your fingertips all over the dough.


Smear the surface of the dough with olive oil and sprinkle with toppings of your choice and a bit of salt. You can either divide the toppings and use some for each quarter of the dough or use any combination of toppings all over.


Cover the pan and bake for 30 minutes. Remove cover and bake for an additional seven to 10 minutes. Remove from oven and serve warm or at room temperature.


You can prep a lot of garlic and keep it refrigerated until ready to use. Chanalee says they keep for a few weeks. They’re sweet and delicious and can be paired with many foods.


I used the onion-board dough recipe I found in my Dining In Again cookbook. It worked great with these toppings.
1 package active dry yeast (2 and 1/4 teaspoons)
1 and 1/2 cup warm water
pinch sugar
4 cups flour
1/4 cup sugar
1 egg
1/4 cup oil
1 and 1/2 teaspoons salt
additional flour, if necessary

Dissolve yeast in water with a pinch of sugar in a large mixer bowl. Add next 5 ingredients. Mix well with dough hook until mixture forms soft dough. Slowly add more flour if dough is too sticky.


Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Challah Fairy Garlic-Jalapeño Board

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