Jalapeño Cheddar Focaccia (Printable Version)
Fluffy bread with sharp cheddar, spicy jalapeños, and a golden olive oil crust — irresistible fresh from the oven.
# The Ingredients You'll Need:
→ For the Dough
01 - 480 g (4 cups) all-purpose flour
02 - 2¼ tsp (1 packet) instant yeast
03 - 1½ tsp salt
04 - 1 tbsp sugar
05 - 360 ml (1½ cups) warm water
06 - 2 tbsp olive oil (plus extra for greasing)
→ For the Topping
07 - 1–2 fresh jalapeños, thinly sliced
08 - 150 g (1½ cups) sharp cheddar cheese, shredded
09 - 2 tbsp olive oil (for brushing)
10 - Flaky sea salt, to finish
# Step-by-Step Instructions:
01 - In a large mixing bowl, whisk together flour, yeast, salt, and sugar. Add warm water and olive oil. Stir until a sticky dough forms.
02 - Knead on a floured surface or using a stand mixer with dough hook for 5–6 minutes, until smooth and elastic.
03 - Transfer dough to a lightly oiled bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.
04 - Grease a 9x13 inch (23x33 cm) baking pan with olive oil. Turn dough into pan and gently stretch to fill. Let rest uncovered for 30 minutes.
05 - Preheat oven to 220°C (425°F). Use fingers to dimple the dough. Drizzle with olive oil. Top with cheddar cheese, jalapeño slices, and a sprinkle of flaky salt.
06 - Bake for 22–25 minutes or until golden brown and the cheese is bubbly. Let cool slightly before slicing.
# Additional Tips::
01 -
- Ready in just over 2 hours with mostly hands-off time
- Perfect balance of spicy and savory flavors
- Versatile as a side dish or sandwich bread
- Makes your kitchen smell absolutely amazing
02 -
- Can be prepared through the first rise and refrigerated overnight
- Contains approximately 230 calories per serving
- Freezes beautifully when sliced and wrapped tightly
03 -
- Allow the dough to come to room temperature before baking if you've refrigerated it overnight for easier handling
- For picture perfect presentation, arrange some jalapeño slices in a deliberate pattern on top rather than random scattering
- Tent with foil during the last few minutes of baking if the cheese is browning too quickly before the bread is fully cooked