Jalapeno Cheddar Focaccia Recipe

Introduction

This Jalapeno Cheddar Focaccia is a flavorful twist on the classic Italian bread, blending spicy jalapenos with sharp aged cheddar. It’s perfect as a snack, appetizer, or alongside a meal whenever you want a cheesy, slightly spicy treat.

Ingredients

• 4 cups all-purpose flour (520 grams; bread flour can be used)
• 2 tsp kosher salt (10 grams)
• 2 tsp instant yeast (7 grams)
• 2 tbsp extra virgin olive oil (28 grams)
• 2 cups lukewarm water (473 grams)
• Extra olive oil for drizzling
• 1 tbsp butter (for greasing the pan)
• ¼ cup extra virgin olive oil
• 5 green onions (chopped)
• 1 cup aged cheddar (150 grams; cubed)
• 1-2 jalapeno peppers (thinly sliced)

Instructions

1. Step 1: In a large bowl, combine the flour, kosher salt, instant yeast, extra virgin olive oil, and lukewarm water. Mix with a wooden spoon until the flour is fully hydrated and the dough is shaggy but not sloppy.
2. Step 2: Drizzle olive oil over the dough, cover the bowl tightly with plastic wrap or a lid, and refrigerate overnight for at least 18 hours.
3. Step 3: Two hours before baking, remove the dough from the fridge and uncover it. Use your hands to gently deflate the dough and transfer it to a buttered and oiled 9×13-inch baking tray or sheet pan.
4. Step 4: Sprinkle the chopped green onions evenly over the dough, pressing them lightly so they stick. Shape the dough loosely by folding each end over like a letter, then flip it so the seams are on the bottom. Cover with a tea towel and let it rest for 1.5 to 2 hours.
5. Step 5: Preheat your oven to 425°F (220°C). By now, the dough should have spread to cover the baking tray. If not, gently stretch it to the edges. Drizzle more olive oil on top, then use your fingers to create dimples all over the surface, forming valleys and mountains. You should see air bubbles forming in the dough.
6. Step 6: Nestle the sliced jalapenos and cubed cheddar cheese into the dimples, pressing them lightly to embed into the dough.
7. Step 7: Bake in the preheated oven for 20-25 minutes, until the focaccia turns golden brown. Optionally, sprinkle sea salt over the top just before serving.

Tips & Variations

• For extra flavor, add a sprinkle of garlic powder or fresh rosemary along with the green onions.
• Use mild or smoked cheddar if you prefer less heat or a different smoky flavor.
• Adjust the number of jalapenos to control the spiciness to your liking.
• If you don’t have a refrigerator, let the dough rise at room temperature for about 4 hours, then proceed.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. Reheat in a warm oven (350°F/175°C) for 5-10 minutes to refresh the texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of instant yeast?

Yes, but you will need to adjust the quantity to about three times the amount of instant yeast and dissolve it in the lukewarm water before mixing.

What if I don’t like spicy food? Can I omit the jalapenos?

Absolutely. You can leave out the jalapenos or replace them with sweet bell peppers or even sun-dried tomatoes for a milder but flavorful focaccia.

Jalapeno Cheddar Focaccia Recipe

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4.8 from 135 reviews

This Jalapeno Cheddar Focaccia is a flavorful and comforting Italian-style bread infused with spicy jalapenos and sharp aged cheddar cheese. The dough is prepared with all-purpose flour, yeast, and olive oil, then left to rise slowly overnight for enhanced flavor and texture. The focaccia is topped with sliced green onions, jalapenos, and cheddar cheese before baking to golden perfection, offering a deliciously soft interior with a slightly crisp crust and melted cheesy pockets enhanced by the vibrant heat of jalapenos.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 20 hours 45 minutes
• Yield: 1 focaccia (about 9x13 inches, serves 6-8) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 4 cups All-purpose flour (520 grams, Bread flour can be used)
• 2 tsp Kosher salt (10 grams)
• 2 tsp Instant yeast (7 grams)
• 2 tbsp Extra virgin olive oil (28 grams)
• 2 cups Lukewarm water (473 grams)
• Extra olive oil for drizzling
• 1 tbsp Butter (for greasing the pan)

Toppings

• ¼ cup Extra virgin olive oil
• 5 Green onions, chopped
• 1 cup Aged cheddar, cubed (150 grams)
• 1–2 Jalapeno peppers, thinly sliced

Instructions

1. Mix: In a large bowl, combine the flour, kosher salt, instant yeast, extra virgin olive oil, and lukewarm water. Stir with a wooden spoon until all the flour is hydrated and the dough is shaggy but not sloppy.
2. Rise: Drizzle olive oil over the dough’s surface. Cover the bowl tightly with plastic wrap or a lid and refrigerate overnight for at least 18 hours to allow a slow, flavorful rise.
3. Deflate: Two hours before baking, remove the dough from the refrigerator and uncover it. Gently deflate the dough with your hands and transfer it to a buttered and oiled 9×13-inch baking tray or sheet pan.
4. Shape: Sprinkle the chopped green onions evenly over the dough, pressing lightly so they stick. Fold the dough ends over one another like a letter, flip it seam-side down, cover with a tea towel, and let it rest for 1.5 to 2 hours until it spreads to cover the pan.
5. Dimple: Preheat the oven to 425°F (220°C). Once the dough has spread, carefully stretch it to the tray’s edges if needed. Drizzle the dough with olive oil and use your fingers to dimple the entire surface, creating valleys and air pockets.
6. Dress: Nestle the sliced jalapenos and cubed cheddar cheese into the dimples you created, pressing them gently into the dough.
7. Bake: Place the focaccia into the preheated oven and bake for 20 to 25 minutes, until the crust is golden brown and the cheese has melted. Optionally sprinkle sea salt over the top before serving.

Notes

• Refrigerating the dough overnight allows for better flavor development and a chewier texture.
• You can adjust the number of jalapenos according to your preferred spice level.
• Bread flour can be used instead of all-purpose flour for a slightly chewier focaccia.
• For crispier edges, bake on a preheated baking stone if available.
• Use aged cheddar for the best flavor, but other melty cheeses like fontina or mozzarella can be substituted.

Keywords: Jalapeno cheddar focaccia, spicy focaccia, cheesy bread, homemade focaccia, Italian bread with jalapenos