Jalapeño Cheddar Focaccia
Jalapeño Cheddar Focaccia is a fluffy, dimpled bread filled with sliced jalapeños and shredded cheddar cheese. This simple bread has only eight ingredients and makes the tastiest sandwich or appetizer!
Jalapeño Cheddar
The combination of jalapeño peppers and sharp cheddar cheese might just be my all-time favorite flavor pairing. Honestly, I love it so much I’ll happily enjoy it in its simplest form – a slice of cheddar cheese topped with jalapeño slices. I’m a simple gal!
We’re completely obsessed with jalapeño cheddar focaccia – and I’m here to convince you to make it ASAP. It’s soft and pillowy on the inside, perfectly crisp and golden around the edges, and loaded with bold, savory flavor in every bite. Trust me, once you pull this beauty from the oven, you’ll be impressing family and friends (and probably making it on repeat).
Why we LOVE this recipe:
- SIMPLE – You’ll need 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
- Jalapeños – I use jarred jalapeño slices instead of fresh jalapeños. They are spicy and delicious.
- Sharp Cheddar Cheese
How to make Jalapeño 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 105-110 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 jalapeños. Then add the shredded cheese and jalapeños 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 with two tablespoons of olive oil. Transfer dough to the prepared pan and 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 jalapeños 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.
Storing and Freezing:
- Store leftover focaccia bread in a storage bag or airtight container for 2-3 days.
- Freeze leftover jalapeño cheddar focaccia for up to three months.
How we enjoy this focaccia bread:
- Warm from the oven. Slice it thick and serve it warm with a drizzle of olive oil or a smear of salted butter. Simple and irresistible.
- As sandwich bread. Use it for next-level sandwiches – think turkey and avocado, roast beef, or even a grilled cheese for extra cheesy goodness.
- With soup or chili. Pair it with a hearty bowl of tomato soup, chicken tortilla soup, or beef chili. The spicy-cheesy combo is perfect for dipping..
- As a side for BBQ. Serve it alongside pulled pork, brisket, or grilled chicken. The jalapeño heat complements smoky flavors beautifully.
- Breakfast toast. Top with a fried egg and crispy bacon for a savory breakfast, or add smashed avocado for a spicy twist on avocado toast.
- As a base for flatbread pizza. Add extra cheese, caramelized onions, or cooked sausage and bake until bubbly.
Recipe FAQs:
Sharp or extra-sharp cheddar gives the boldest flavor. Freshly shredded cheese melts better than pre-shredded.
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. Let dough come to room temperature before baking.
The top should be golden brown, and the bottom should sound slightly hollow when tapped. Internal temp should be around 190–200°F.
Other delicious jalapeño cheddar recipes:
Like I said, we’re huge fans of everything jalapeño cheddar! Here are more recipes to choose from.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Jalapeño Cheddar Focaccia
Ingredients
For the bread:
- 1 Tablespoon active dry yeast (9 grams)
- 2 teaspoons granulated sugar (8 grams)
- 1 ½ cups warm water (354 grams) – 100-110 degrees
- 2 teaspoons kosher salt (12 grams)
- 1/4 cup extra-virgin olive oil (56 grams)
- 3 ¾ – 4 cups bread flour (488 grams or a little more)
- 2 cups shredded cheddar cheese (or about 220 grams)
- 3/4 cup pickled sliced jalapeños (95 grams)
- 3 Tablespoons extra-virgin olive oil (42 grams) – 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.1 Tablespoon active dry yeast (9 grams), 2 teaspoons granulated sugar (8 grams), 1 ½ cups warm water (354 grams)
- Add remaining ingredients. 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.2 teaspoons kosher salt (12 grams), 1/4 cup extra-virgin olive oil (56 grams), 3 ¾ – 4 cups bread flour (488 grams or a little more)
- 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.
- Add cheese and jalapeños. Then add the shredded cheese and jalapeños to the dough and mix again. 2 cups shredded cheddar cheese (or about 220 grams), 3/4 cup pickled sliced jalapeños (95 grams)
- Let rise. 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.
- Add dough to pan. Prepare a 9×13 inch pan with two tablespoons of olive oil. Transfer dough to the prepared pan and then use your hands to stretch it out over the pan. Don't overwork it.Add some extra sliced jalapeños and shredded cheese to the top of the dough. Cover the pan with a towel and let rise again until doubled. Time will vary.3 Tablespoons extra-virgin olive oil (42 grams)
- Prep for baking. 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.additional salt for the top
- Bake focaccia. Bake at 400 degrees for approximately 25 minutes, until golden brown on top and bottom. Transfer focaccia bread to a cooling rack.
Video
Notes
- As an alternative, you could make this bread in a large cast iron skillet but for possibly less time.
- 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.
- Store leftover focaccia bread in a storage bag or airtight container for 2-3 days.
- Freeze leftover jalapeño cheddar focaccia for up to three months.
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!