Jalapeño Cheddar Focaccia
Jalapeño Cheddar Focaccia. It’s an irresistible fusion of heat from jalapeño peppers and bold, sharp cheddar cheese flavor. Even if you’re a novice bread maker, any of my focaccia recipes are the perfect place to start.
Why you'll love my recipe
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers. Read through my blog post and expert tips from my test kitchen and you will be rewarded with a beautiful, fluffy focaccia on the first try.
Perfect for any occasion
If you’re Romanian, you know bread is at the center of every meal. The same goes for this focaccia. It’s perfect for all occasions.
Ingredients and substitutions
Flour: When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread. To ensure a clean and consistent environment for the yeast to thrive, use filtered water.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Cheddar Cheese: Cheddar is sharp, rich in flavor and the most iconic cheese paired with jalapeño. But most importantly, please freshly shred your cheese!
Jalapeños: Pickled jalapeños are convenient and offer a tangy and slightly milder flavor.
For the rest of the ingredients, please see the recipe index card below!
Expert tips for Focaccia
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan. It also helps you achieve the signature crispy exterior.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure.
Sample Schedule for making Jalapeño Cheddar Focaccia
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, place in the fridge, cover with plastic wrap.
- Refrigerate for as little as 2 hours to as long as overnight.
- After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions.
- Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Room temperature first rise, room temperature second rise
- Once you’ve completed the stretches, oil the bowl, cover the bowl with plastic wrap and tea towel.
- Leave it in a warm spot to proof for 1 to 1½ hours. The ideal temperature for bread to rise is between 74°F to 85°F / 23°C to 29°C.
How to make Jalapeno Cheddar Focaccia
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet. Set aside for 10 minutes, then add jalapeno slices and cheddar chunks and continue to the stretch and folds.
Stretch and folds
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for extended photos and instructions.
First rise
Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
Transfer to the pan
Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.
Second rise
Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, shredded the cheese and slice the jalapeños. You may substitute with pickled jalapeños. Set aside.
Bake
Use your fingertips to dimple the surface of the focaccia dough. Bubbles should emerge! Sprinkle the cheeses and jalapeños over the top. Bake for 20-22 minutes until golden brown.
Why should I weigh my flour?
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
How to measure flour with a scale
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
How to measure flour without a scale
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
Two types of stretches
Stretch and fold method
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Frequently Asked Questions about Focaccia
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up your milk or water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
Can I use all-purpose flour instead of bread flour?
Bread flour gives better structure and chewiness due to its higher protein content. If using all-purpose flour, substitute with half the amount of bread flour for best results.
What is a Danish dough hook?
A Danish dough hook is a uniquely designed whisk that helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link)
How to store leftover Jalapeño Cheddar Focaccia
Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast leftover focaccia in the oven to revive the texture. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
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Jalapeno Cheddar Focaccia
Ingredients
- 500 ml warm water
- 1 Tablespoon sugar
- 1 Tablespoon sea salt NOT table salt
- 2 teaspoon instant yeast see note below if using active dry yeast
- 1 Tablespoon olive oil
- 550 g bread flour
- 1 large jalapeno, de-seeded and sliced
- 1/4 cup cheddar cheese cut into 1/2” cubes
For the toppings:
- 1/4 cup cheddar cheese grated and cut into 1/2” cubes
- Jalapeño, de-seeded and sliced
Instructions
Make the dough
- To a large mixing bowl, add all the ingredients in order as listed except the flour. Whisk together, then add the flour. Use a Danish dough hook or the neck of a wooden spoon to mix for at least 1 minute until the dough is wet and sticky. Then, cover with a tea towel and allow the dough to rest for 10 minutes. Once the dough has rested for 10 minutes, add the cheddar chunks and jalapeno slices and it's time for the stretch and folds. Note: Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. Measure out water from the recipe, stir in the active yeast with a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. Note: This recipe uses sea salt, which has larger, coarser grains compared to fine table salt. This affects the quantity of salt and the saltiness in the bread. If you don't have sea salt, reduce the salt measurement to 2 teaspoons.500 ml warm water, 1 Tablespoon sea salt, 1 Tablespoon sugar, 2 teaspoon instant yeast, 1 Tablespoon olive oil, 550 g bread flour
Stretches
- For this recipe, I have recently adapted these two types of stretches below. See blog post above for step by step photos of these two stretches.STRETCH AND FOLD METHOD: This is the first type of stretch. First, wet your hands before proceeding as it will make it easier to handle the dough. Work your way around the dough like you are looking at clock. Perform a fold at 12, 3, 6 and 9 o’clock by pulling the dough up and over to the other side of the bowl. Cover with a tea towel for 10 minutes.1 large jalapeno, de-seeded and sliced, 1/4 cup cheddar cheese
- COIL METHOD: This is the second type of stretch. Wet your hands again. Gently loosen the edges of the dough by pulling it away from the sides of the bowl. Place your fingertips under the dough, so that you can pick it up in the middle. Allow the dough to unstick from the bowl and fold using its own weight, while you support the middle. Turn the bowl 90° and repeat to perform another coil fold. Do this method 3 more times, 15 minutes apart.
First rise
- Coat the entire focaccia and bowl with oil, about 3 Tablespoons. Cover the bowl with plastic wrap and a tea towel. Let it rise in a warm spot at room temperature for at least 1 to 1½ hours or in the refrigerator for 4 to 12 hours.
Prep the dough
- Remove the plastic wrap. Move the bowl back and forth, opening up the bubbles and allowing the dough to breathe. Coat a generous layer of olive oil on the bottom of a 9"x13" inch aluminum, non-stick baking pan. Note: For good measure, you may also line the bottom with parchment paper prior to drizzling the oil but this may decrease the level of crispiness on the bottom.
- Pour the dough into the pan. The dough may seem to "deflate" but don't fret. Fold the dough into thirds, rotate 90 degrees so that the dough is in line with the pan and flip over, revealing the smoother side on top. Gently spread the dough into the corners with your fingertips but don't force it.
- Cover with plastic wrap and place in a warm spot at room temperature for at least 1 hour. The dough will continue to stretch and rise into the corners in this final proof. Note: If you followed the refrigeration sample schedule, you need to let the dough come to room temperature and this may take 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Preheat the oven
- Preheat the oven to 450°F / 232°C. When the oven is done pre-heating, remove the plastic wrap and lightly drizzle the top of the dough with olive oil.
Dimple the dough
- Coat your fingertips with some of the oil. This helps prevent sticking as you make your dimples. To do that, use your fingertips to press into the dough, creating soft indentations and bubbles on the entire surface. The dough should slowly spring back. We are looking for jiggly dough.Jalapeño, de-seeded and sliced, 1/4 cup cheddar cheese
- Evenly coat the surface with cheddar cheese and pickled jalapeños. If using fresh, be mindful to remove the seeds. Most of the heat comes from them.
Bake
- Place into the oven for 22-24 minutes until golden brown and crispy. Depending on the strength of your oven, baking time may vary by a few minutes. Transfer to a wire rack to cool before slicing.
Notes
- Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be "activated" before use. First, heat up the water until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
- Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast leftover focaccia in the oven to revive the texture. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
- Overnight schedule sample: Once you've completed the stretch and folds, oil the bowl, place in the fridge, cover with plastic wrap and refrigerate as little as 2 hours to as long as overnight. After the first rise, transfer to a generously oiled non-stick baking tray and follow the rest of the recipe directions. Let it rise at room temperature for anywhere between 2 hours but up to 4 hours until the dough no longer feels cold and springs back when you press on it.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
14 Responses
quite quick and very delicious! love this!!
Thank you! It’s our easiest bread recipe on the blog! 🙂
This focaccia has so much flavor! 10/10 recommend!
Thank you, Mary!
Can Focaccia do no wrong!?!? This one certainly does not. Make it and you won’t regret it!
Yay! We worked really hard on perfecting our focaccia recipes. We’re glad you’re enjoying them!
I made this focaccia for my coworkers and it was a BIG hit! Very easy to follow and I love the step by step photos
I always say, bread makes the best gifts! 🙂
My family went bonkers for this recipe! It was so easy, and Patricia does something that I wish all bloggers would do- she includes the measurements in line with each step, so when you’ve got dough hands, you don’t need to flip back to the list of ingredients for the measures. I feel like I’m listening to a friend guide when I follow her recipes, and they are so approachable and simple. Thanks for everything you do!
Thank you for noticing and appreciating those extra steps I take to make sure anyone who tries my recipes is successful! You’re the best! 🙂
I have a house full of jalapeño lovers, and this bread just topped everything! honestly beyond amazing. this recipe is the best thank you!
Hi Manuela, thank you! I’m so glad you enjoyed my focaccia recipe! I have 2 other versions for you to try as well. 🙂
Thank You for sharing your recipe. I tried lots of focaccia bread, but none of them was tastier and stayed fresh for the next day like yours. My kids loved it. I can call it “The best focaccia bread “, I ever had.
What a compliment! Thank you, Diana! 🙂