Jalapeño Cheddar Focaccia (Printable Version)
# What You 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
# Steps to Follow:
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 Notes:
01 -
For less heat, remove seeds from the jalapeños.
02 -
Add garlic powder or herbs to the dough for extra flavor.
03 -
Serve warm with soup, chili, or use for sandwiches.