Spicy Cheesy Italian Bread

This jalapeño cheddar focaccia brings together the classic Italian bread with bold American flavors. The fluffy interior contrasts beautifully with the crispy, olive oil-brushed crust, while spicy jalapeños and melted sharp cheddar create an irresistible topping that will have everyone reaching for seconds.

I first made this focaccia for a neighborhood potluck and it disappeared within minutes. Now it's my go-to recipe whenever I want to impress guests without spending hours in the kitchen.

Ingredients

• For the Dough All purpose flour provides the perfect structure for a chewy yet tender crumb
• Instant yeast allows for reliable rising without the need to proof separately
• Salt enhances the bread flavor and strengthens the gluten structure
• Sugar feeds the yeast and adds subtle sweetness
• Warm water activates the yeast look for temperature around 110°F
• Olive oil creates richness and helps achieve that characteristic focaccia texture

• For the Topping Fresh jalapeños bring the heat choose firm peppers with glossy skin for best flavor
• Sharp cheddar cheese creates those irresistible crispy edges when baked select a good quality aged cheddar for maximum flavor
• Olive oil for brushing creates the golden crust use your best bottle here as the flavor shines through
• Flaky sea salt adds that perfect finishing touch look for Maldon or another quality finishing salt

Step-by-Step Instructions

Mix the dry ingredients

Combine flour, yeast, salt, and sugar in a large bowl, whisking to distribute evenly. This ensures the yeast and salt are properly incorporated throughout the dough.

Form the dough

Add warm water and olive oil to your dry ingredients and stir until everything comes together into a shaggy, sticky mass. The dough will look rough at this stage, but don't worry.

Knead to develop gluten

Work the dough on a floured surface or with your stand mixer for 5 to 6 minutes. You'll know it's ready when it becomes smooth, elastic, and springs back when poked gently. This develops the gluten structure that gives focaccia its distinctive chew.

First rise

Place the dough in an oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm spot for about an hour. The dough should double in size and look puffy and relaxed.

Shape in pan

Oil your baking pan generously. Transfer the dough and gently stretch it to fill the corners. Don't force it if it resists, just let it rest for a few minutes before trying again. This prevents tearing and preserves the air bubbles.

Rest and dimple

Allow the dough to rest uncovered for 30 minutes, then create the signature focaccia dimples by pressing your fingertips deeply into the dough. These indentations will hold the olive oil and toppings.

Add toppings

Drizzle olive oil generously over the surface, then sprinkle with cheese and arrange jalapeño slices. Finish with flaky salt. The oil will create a beautiful golden crust while the cheese melts into the dimples.

Bake to perfection

Bake in a hot oven until deeply golden and the cheese is bubbling and starting to brown at the edges. The internal temperature should reach about 200°F if you're using a thermometer.

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My favorite thing about this focaccia is how the jalapeños mellow slightly during baking while still retaining their distinctive flavor. My husband, who usually avoids spicy foods, always makes an exception for this bread. The first time I made it, he ate three pieces before dinner even started.

Adjusting the Heat Level

If you're sensitive to spice, you can easily modify this recipe to suit your taste preferences. Remove the seeds and membranes from the jalapeños for a milder heat that still delivers on flavor. Alternatively, substitute half or all of the jalapeños with milder peppers like poblanos or bell peppers. For those who love heat, add a sprinkle of red pepper flakes to the dough or incorporate diced jalapeños directly into the bread for spice throughout every bite.

Make Ahead and Storage

This focaccia stays fresh at room temperature for up to two days when wrapped in a clean kitchen towel or parchment paper. For longer storage, slice completely cooled focaccia and freeze in an airtight container with parchment between layers for up to three months. Reheat frozen slices directly in a 350°F oven for about 5 minutes until warmed through and crisp again. The focaccia dough can also be refrigerated after the first rise for up to 24 hours, which actually improves flavor development.

Serving Suggestions

While delicious on its own, this jalapeño cheddar focaccia makes an outstanding accompaniment to soups and stews, particularly those with tomato or bean bases. Try cutting it into larger pieces and using it as the base for an extraordinary grilled cheese or breakfast sandwich. For entertaining, cut into small squares and serve alongside a olive oil and balsamic vinegar dipping sauce. I particularly love serving this bread with a robust chili during football season, where the spicy bread complements the hearty dish perfectly.

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Common Questions

→ Can I make this focaccia ahead of time?

Yes! You can prepare the dough up to 24 hours in advance and refrigerate it after the first rise. Remove from the refrigerator 1 hour before baking to come to room temperature. You can also bake completely and freeze for up to 1 month - just reheat in a 350°F oven for 10 minutes before serving.

→ How do I store leftover focaccia?

Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat frozen or room temperature focaccia in a 350°F oven for 5-10 minutes to restore the crispy crust.

→ Can I substitute whole wheat flour?

Yes, you can substitute up to half the all-purpose flour with whole wheat flour. The bread will be slightly denser with a nuttier flavor. You may need to add 1-2 tablespoons more water as whole wheat flour absorbs more moisture.

→ What can I use instead of jalapeños for a milder version?

For less heat, try roasted bell peppers, mild pickled peppers, or simply remove all seeds and membranes from the jalapeños. You could also use chopped olives, caramelized onions, or roasted garlic as non-spicy alternatives that pair well with the cheddar.

→ How do I know when my focaccia is properly baked?

Properly baked focaccia will have a golden brown top and bottom crust. The cheese should be bubbly and slightly browned. When tapped on the bottom, it should sound hollow. An instant-read thermometer inserted into the center should register around 200°F (93°C).

→ Can I use active dry yeast instead of instant?

Yes, you can substitute active dry yeast for instant yeast. Use the same amount (2¼ tsp) but dissolve it in the warm water with a pinch of sugar and let it sit for 5-10 minutes until foamy before proceeding with the recipe.