Jalapeno Cheddar Focaccia

4.67 from 6 votes

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!

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 235kcal

Author Sue Ringsdorf

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.
1 Tablespoon active dry yeast, 2 teaspoons granulated sugar, 1 ½ cups warm water
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, 1/4 cup extra-virgin olive oil, 4 ¼ cups bread flour (510 grams)
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 jalapeños to the dough and mix again.
2 cups shredded cheddar cheese, 3/4 cup pickled sliced jalapenos
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.
3 Tablespoons extra-virgin olive oil
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.
additional salt for the top
Bake at 400 degrees for approximately 25 minutes, until golden brown on top and bottom. Transfer focaccia bread to a cooling rack.

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.

Nutrition