Jalapeno 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.
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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
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
Calories: 219kcalCarbohydrates: 35gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 691mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 143IUVitamin C: 0.3mgCalcium: 74mgIron: 0.5mg
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