Jalapeño Cheddar Focaccia

4.67 from 6 votes

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!

Course Bread

Cuisine American

Keyword jalapeno cheddar sourdough bread

Prep Time 20

Cook Time 25

Rise Time 1

Total Time 1 45

Servings servings

Calories 143kcal

Author Sue Ringsdorf

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.

Nutrition