Jalapeno Cheddar Focaccia
Jalapeno Cheddar Focaccia is a fluffy, dimpled bread filled with sliced jalapenos and shredded cheddar cheese. This simple bread has only eight ingredients and makes the tastiest sandwich or appetizer!
Jalapeno Cheddar Bread
The combination of jalapeno peppers and cheddar cheese is probably my favorite thing ever. In fact, I enjoy them just as they are (as in a cheese and jalapeno sandwich)!
In addition to this recipe, try our Jalapeño Popper Stuffed Chicken, Jalapeño Cheddar Biscuits, Jalapeño Cheddar Sourdough Bread, and Bacon Wrapped Jalapeño Poppers.
Why we LOVE this recipe:
- SIMPLE – Just eight ingredients that can easily be found in your local grocery store.
- SPICY – This focaccia has a spicy kick without being overwhelming.
- BEST SANDWICHES – Slice the focaccia in larger sections and make the BEST sandwiches. Great for lunches!
We also recommend our Sourdough Focaccia and our Italian Focaccia Bread Recipe.
Ingredients Needed:
- Yeast – I use active dry yeast.
- Granulated Sugar
- Water – You’ll need to warm the water to 100-110 degrees f.
- Kosher Salt (or use sea salt)
- Extra-Virgin Olive Oil
- Bread Flour
- Jalapenos – I use jarred jalapeno slices instead of fresh jalapenos. They are spicy and delicious.
- Sharp Cheddar Cheese
How to make Jalapeno Cheddar Focaccia Bread:
Step 1
Prepare the yeast mixture. Combine the yeast, sugar, and warm water in a large mixer. Be careful to use WARM water – between 100-110 degrees. Mix and let sit for about 15 minutes to get the yeast working. It should foam up and get bubbly.
Step 2
Add remaining ingredients. Add the salt and olive oil, and stir with a spatula. Attach the dough hook to the mixer and then add three cups of the bread flour. Start the mixer, and let it run until flour is fully absorbed. Add additional flour until you get the correct consistency.
NOTE regarding dough consistency: You want the bread dough to be slightly sticky but not too much. Be sure to leave the mixer on for several minutes after you get the correct consistency.
Step 3
Add cheese and jalapenos. Then add the shredded cheese and jalapenos and mix again until fully combined.
Step 4
Let rise. Grease a large bowl with olive oil. Add dough to the greased bowl, making sure you use your hands to smooth it into a ball. Cover the dough with a clean dish towel or plastic wrap and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
Step 5
Add dough to pan. Prepare a 9×13 inch pan (or use a baking sheet and shape it as you desire) with two tablespoons of olive oil. Then use your hands to stretch it out over the pan. Don’t overwork it.
After the dough is stretched to the edges, cover it with a towel and let rise again until doubled (time will vary). Add some extra jalapenos and cheese to the top of the dough.
Step 6
Prep for baking. After the dough rises, use your fingers to poke indentations into the dough. Add an extra drizzle of olive oil and some extra salt to the top of the dough. Preheat oven to 400 degrees.
Step 7
Bake. Bake focaccia in the preheated oven for approximately 25 minutes, or until the focaccia is golden brown on the top and bottom.
As an alternative, you could make this bread in a large cast iron skillet but maybe for less time.
Step 8
Cool. Transfer the jalapeño cheddar focaccia bread to a wire rack to cool.
How we enjoy this focaccia bread:
- Enjoy as a sandwich with deli meats and cheese or a bacon, lettuce, and tomato sandwich.
- Include the focaccia in a charcuterie board with meats and cheese and some olive oil for dipping.
- Use this to make homemade pizza instead of our quick pizza dough. I recommend par-baking the dough first, however.
- Pair with some Green Chili Chicken Soup or Hearty Beef Chili.
Recipe FAQs:
Focaccia has a soft and chewy texture on the inside while having a slightly crispy and crunchy crust on the outside. The addition of olive oil also contributes to its moist and tender crumb.
Focaccia is also a flat and thick bread, typically baked in a sheet pan or baking dish. Its thickness and density make it different from traditional baguettes, loaves, or rolls.
We use bread flour for focaccia which creates an extra-crisp crust that’s still both tender and chewy.
If desired, you can place the focaccia dough in the fridge for several hours. This process delays the fermentation process in the yeast and helps richer flavors develop in the final bake.
Other Delicious Bread Recipes:
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Jalapeno Cheddar Focaccia
Ingredients
For the bread:
- 1 Tablespoon active dry yeast
- 2 teaspoons granulated sugar
- 1 ½ cups warm water – 100-110 degrees
- 2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil
- 4 ¼ cups bread flour (510 grams)
- 2 cups shredded cheddar cheese
- 3/4 cup pickled sliced jalapenos
- 3 Tablespoons extra-virgin olive oil – needed to prep for baking
- additional salt for the top
Instructions
- Prepare the yeast mixture. Combine the yeast, sugar, and the warm water in a large mixer. Be careful to use WARM water, between 100-110 degrees. Mix and let sit for about 15 minutes to get the yeast working. It should foam up and get bubbly.
- Add the salt and olive oil, and stir with a spatula. Attach dough hook to mixer and then add three cups of the bread flour. Start the mixer, and let it run until flour is fully absorbed. Then add additional flour until you achieve the desired consistency.
- NOTE on consistency: You want the bread dough to be slightly sticky but not too much. Be sure to leave the mixer on for several minutes after you get the right consistency.
- Then add the shredded cheese and jalapenos to the dough and mix again.
- Grease a large bowl with olive oil. Add dough to the bowl making sure you use your hands to smooth it into a ball. Cover the dough with a clean dish towel and set it in a warm corner of your kitchen. Let the dough rise until doubled in size.
- Prepare a 9×13 inch pan (or use a baking sheet and shape it as you desire) with two tablespoons of olive oil. Then use your hands to stretch it out over the pan. Don't overwork it. Add some extra sliced jalapenos and shredded cheese to the top of the dough.
- Cover the pan with a towel and let rise again until doubled. Time will vary.
- After the dough rises again, use your fingers to poke small indentations all over the dough. Add a little extra olive oil and salt to the top of the dough. Preheat oven to 400 degrees.
- Bake at 400 degrees for approximately 25 minutes, until golden brown on top and bottom. Transfer focaccia bread to a cooling rack.
Amazing! Have made it 3 times since finding this recipe. Family loves it!
“If desired, you can place the focaccia dough in the fridge for several hours. This process delays the fermentation process in the yeast and helps richer flavors develop in the final bake.“
If I were to do this, at what point should I do it?
Thanks!
Once you’ve mixed and kneaded the dough, you can place it directly into a lightly oiled bowl, cover it, and refrigerate it for 12 to 24 hours. Then bring it to room temperature and proceed.
So yummy and delicious! Will make again and again!
Thanks so much, Kendall!
This was my first time making focaccia bread and I was a little nervous about putting in so many jalapeños. It turned out lovely I did sprinkle a little rosemary on it before baking and next time I might also add some Italian seasoning. Thank you!
I’m thrilled to hear this, Liz!
I like it hot! Simple and spicy for the win!