Description

This Jalapeno Cheddar Focaccia is a flavorful, easy no-knead bread recipe that requires an overnight rise for enhanced taste and digestibility. Featuring a tender crumb and topped with spicy jalapenos, aged cheddar, and fresh green onions, this focaccia is a perfect savory bread that’s simple to prepare with basic pantry ingredients and olive oil.

Ingredients

Scale

For the 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

For Baking and Garnish

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

Mix: In a large bowl, combine the all-purpose 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.
Rise: Drizzle olive oil over the surface of the dough, cover the bowl tightly with plastic wrap, and refrigerate it overnight for at least 18 hours to ferment and slow-rise.
Deflate: Two hours before baking, remove the dough from the fridge, uncover, and gently deflate it with your hands. Transfer the dough to a buttered and oiled 9×13-inch baking tray or sheet pan.
Shape: Sprinkle the chopped green onions evenly over the dough, pressing lightly so they stick. Fold the dough loosely from each end like a letter, then flip it seam-side down. Cover with a tea towel and let it rest in a warm place for 1.5 to 2 hours until it spreads out and rises again.
Dimple: Preheat the oven to 425°F (220°C). Ensure the dough covers the tray surface; stretch carefully if needed. Drizzle more olive oil over the dough, then use your fingers to create dimples all over the surface, forming valleys and mountains and revealing air bubbles.
Dress: Nestle the sliced jalapenos and cubed cheddar cheese into the dimples, pressing them gently into the dough.
Bake: Bake in the preheated oven for 20-25 minutes until the focaccia is golden brown. Optionally, sprinkle some sea salt on top after baking. Let the bread cool for at least 30 minutes before slicing to prevent gummy texture.

Notes

Allow the dough to rise slowly in the fridge overnight for at least 18 hours; this enhances flavor and texture.
Butter the pan before adding oil to prevent sticking and help remove the focaccia easily after baking.
If short on time, knead the dough in a stand mixer for 6-8 minutes, let rise for 1 hour, then continue from step 3.
You can substitute some whole wheat flour for up to 25% of the all-purpose flour for a heartier bread.
Use fresh or pickled jalapenos as preferred; milder peppers like banana peppers or green bell peppers can be used.
Aged cheddar is recommended for rich flavor; mozzarella or lighter cheddar work as alternatives.
Do not slice the focaccia immediately after baking; cooling for at least 30 minutes prevents a gummy crumb.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Keywords: Jalapeno cheddar focaccia, no knead bread, easy focaccia recipe, overnight bread, cheesy jalapeno bread, savory focaccia