Name: Jalapeno Cheddar Focaccia Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 18 h 40 min
Cuisine: Italian
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)

Introduction

This Jalapeno Cheddar Focaccia is a flavorful twist on the classic Italian bread, combining spicy jalapenos with sharp aged cheddar. The no-knead dough requires an overnight rise, making it easy to prepare and giving it a delightful texture and taste. Perfect for snacking or serving alongside your favorite meal.

The image shows six pieces of focaccia bread arranged closely on a dark wooden surface. Each piece has a thick, golden-brown crust with an uneven, bubbly texture on top. Through the crust, white soft bread is visible inside. Green sliced jalapeño peppers and bright green onion pieces are embedded in and slightly poking through the crust, adding contrast in color. The bread looks airy and soft inside, while the crust is crisp and browned in spots, showing a mix of smooth and rough textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (about 520 grams; bread flour can be used)

2 tsp kosher salt (about 10 grams)

2 tsp instant yeast (about 7 grams)

2 tbsp extra virgin olive oil (about 28 grams) plus extra for drizzling

2 cups lukewarm water (about 473 grams)

1 tbsp butter (for greasing the pan)

¼ cup extra virgin olive oil

5 green onions, chopped

1 cup aged cheddar, cubed (about 150 grams)

1-2 jalapeno peppers, thinly sliced

Instructions

Step 1: In a large bowl, combine the flour, kosher salt, instant yeast, 2 tablespoons olive oil, and lukewarm water. Mix with a wooden spoon until all the flour is hydrated and the dough is shaggy but not sloppy.

Step 2: Drizzle some olive oil over the dough, cover the bowl tightly with plastic wrap or a lid, and refrigerate for at least 18 hours to rise overnight.

Step 3: 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.

Step 4: Sprinkle the chopped green onions evenly over the dough, pressing them lightly so they stick. Fold the dough loosely from each end like a letter, then flip it over so the seams are on the bottom. Cover with a tea towel and let it rise in a warm place for 1.5 to 2 hours.

Step 5: Preheat the oven to 425°F (220°C). If the dough hasn’t fully spread out, gently stretch it to the edges of the pan. Drizzle the remaining olive oil over the surface. Using your fingers, dimple the dough thoroughly to create valleys and peaks, gently pressing to form air bubbles.

Step 6: Nestle the sliced jalapenos and cubed cheddar into the dimples, pressing them slightly into the dough.

Step 7: Bake the focaccia in the preheated oven for 20-25 minutes until golden brown. Optionally, sprinkle with sea salt just before serving.

Tips & Variations

Butter the pan before oiling it to prevent sticking and make removal easier.

If short on time, knead the dough in a stand mixer for 6-8 minutes and let it rise for 1 hour instead of overnight, then proceed with shaping and baking.

Substitute pickled jalapenos or milder peppers like green bell peppers for a less spicy version.

Try using mozzarella or a combination of cheeses instead of aged cheddar for a different flavor.

Allow the focaccia to cool for at least 30 minutes before cutting to prevent a gummy texture.

FAQs

Can I make this recipe in advance?

Yes, the dough needs to rise overnight in the refrigerator, which develops its flavor and texture. You can prepare the dough the day before you plan to bake.