Super easy, no-knead Jalapeño Cheddar Focaccia is a bread you'll want to make over and over again! Sharp cheddar cheese, sliced fresh jalapeños and chopped scallions are folded into the dough and also baked on top until golden brown.
This Jalapeño Cheddar Focaccia is a variation of my overnight, no-knead Caramelized Onion Focaccia. Instead of letting the dough ferment in the fridge overnight, we'll be baking it the same day.
Jalapeño peppers and cheddar cheese are one of my favorite flavor combinations! I love how the subtle heat from the peppers pairs with the bold flavor of the extra-sharp cheddar cheese. If you're a fan of this flavor combo, you'll enjoy my Jalapeño Cheddar Bagels, Jalapeño Cheddar Twist Bread and Jalapeño Cheddar Biscuits!
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♡ Why You Will Love Jalapeño Cheddar Focaccia
- Flavor. The combination of sharp cheddar cheese, fresh jalapenos and green onions are incredible together. Not only do we fold the toppings into the dough, we also add it on top of the dough as well!
- Texture. This crumb is so soft and fluffy and the exterior is crackly and crisp!
- Easy to make. It's a no-knead dough which means it's perfect for any beginner baker. I've included a ton of photos, tips and step-by-step instructions.
- Versatile dough. The great thing about this homemade focaccia recipe is that you can enjoy it plain or with so variety of different toppings.
Ingredient Notes
Here are some notes about all the ingredients used in this focaccia bread. Quantities and full instructions are in the recipe card below!
Focaccia Dough Ingredients
- Bread Flour - Although you could use all-purpose flour, I do recommend sticking with bread flour as it will add more structure to the focaccia. Anytime you're doing a long ferment, it's best to use a strong, high protein flour to prevent collapsing.
- Yeast - You can use active dry yeast or instant yeast.
- Warm Water - The warm environment will help the yeast grow.
- Extra-Virgin Olive Oil - For best results, use a good quality EVOO as it's a key ingredient which gives focaccia much of its flavor.
- Sugar - Sugar will help feed the yeast and encourage browning as it bakes.
- Salt - Enhances the flavors and helps make the focaccia soft.
Toppings
- Cheddar Cheese - You can use cubed or shredded cheddar cheese.
- Jalapeños - I love the taste of fresh jalapeño peppers, but feel free to use pickled jalapeños.
- Scallions - Also known as green onions, adds another layer of flavor.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Jalapeño Cheddar Focaccia! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a large mixing bowl, mix together bread flour and salt. Set aside.
Step 2. Make Yeast Mixture - In a measuring cup or small bowl, combine together, lukewarm water, yeast (instant or active dry yeast), extra-virgin olive oil and sugar.
Step 3. Pour the yeast mixture into the flour mixture.
Step 4. Mix everything together until combined. The dough will be sticky. Cover with a kitchen towel and allow to sit on the counter for 20 minutes.
How to Stretch and Fold
Step 5. Stretch & Fold 4 Times - Dip your fingertips into water (everytime) then pick up one side of the dough, stretch it upwards and then fold the dough over and onto itself. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides.
Step 6. On the 3rd stretch and fold, add cheddar cheese, chopped jalapeños and chopped green scallions on top of the dough. Perform a set of stretch and fold.
Step 7. Let rest for 20 more minutes.
Step 8. Perform the final set of stretch and fold.
Step 9. Proof the Dough - Then immediately flip the dough, seam side down, into a 9x13 inch (23x28 cm) metal baking tray that has been coated with 2 tablespoons of the olive oil.
Lightly drizzle a bit of olive oil over the dough. Cover with plastic wrap and let it double in size at room temperature for about 2 hours.
Step 10. Dimple the Dough - Lightly oil your fingertips and dimple the entire dough. As you're doing this, the dough will create large bubbles, which is normal.
Step 11. Add Toppings - Top with more cheddar cheese, sliced jalapeño peppers, green onions, olive oil and flaky salt.
Step 12. Bake - Bake in a preheated oven of 425ºF (218ºC) for 25 to 30 minutes.
Step 13. Cool & Serve - As soon as it comes out of the oven, carefully transfer the focaccia onto a wire rack to cool. This will prevent the bottom from getting soggy. Cool for at least 15 minutes before serving. Enjoy!
Substitutions
- Bread Flour - If you don't have any bread flour on hand, you can substitute with all-purpose flour.
- Yeast - You can use active dry yeast or instant yeast.
- White Sugar - You can substitute for brown sugar, honey or agave.
- Jalapeño Peppers - I love fresh jalapeños, but you can also use pickled jalapeño peppers.
- Cheddar Cheese - I love the extra bite from sharp cheddar cheese, but you can use a mild cheddar cheese if you'd like. You can also use mozzarella, swiss, gouda, parmesan or gruyere.
- Scallions - Also known as green onions or green scallions. You can easily replace with fresh chives, red onion or white onion.
Variations
- Other Cheeses - Parmesan cheese, gruyere cheese, gouda, smoked gouda, pepper jack and mozzarella are other great choices.
- Add meat - For more savory flavor, add crumbled bacon, Canadian bacon, pancetta, sausage or ham.
Key Equipment
- Kitchen Scale
- Bowls
- Large Spoon or Spatula
- 9x13 Inch Metal Baking Pan - Make sure you're using a metal pan for even cooking and to help get that crispy texture.
Storage
- Room Temperature - Store in an airtight container on the counter for up to 3 days.
- Refrigerator - Store in an airtight container in the fridge for up to a week.
- Freezer - Once completely cooled, cut into small pieces and place in a freezer-safe bag. Freeze for up to 2 months. Reheating tips are in the FAQ section below.
💡 Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
During the stretch and fold, wet your fingertips. This high hydration dough is extremely sticky, so you'll need to wet your fingers as you're stretching the dough.
Bake in a metal pan. For a crispy exterior, always bake in a metal pan.
Tent with foil. After 20 minutes, loosely tent the top of the focaccia with foil to prevent the toppings from burning. Tenting will allow you to bake longer so we can have a super crispy crust.
FAQ
From the fridge, wrap in foil and reheat in a preheated oven of 350ºF (176ºC) for about 10 minutes. From the freezer, wrap in foil and reheat in a preheated oven of 350ºF (176ºC) for 20 minutes.
Please note, the timing is based on reheating small squares of focaccia, so the timing can vary for you. If you're freezing the focaccia whole, it will take much longer, so I would suggest cutting into smaller pieces before freezing.
Yes, you can easily halve the recipe and bake it in an 8 or 9-inch (20 to 23 cm) baking pan or cast iron pan.
Dimpling focaccia before it bakes, helps prevent the bread from rising too much. It also helps trap in olive oil.
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📖 Recipe
Jalapeño Cheddar Focaccia
Equipment
- Digital Kitchen Scale
- 9x13-Inch Metal Baking Pan
- Mixing Bowls
INGREDIENTS
- 4 Cups (480g) Bread Flour
- 1 ¼ Teaspoons Fine Sea Salt
- 1 ¾ Cups + 1 Tablespoon (412g) Warm Water 95 to 105ºF
- 3 Tablespoons Extra-Virgin Olive Oil
- 2 Tablespoons White Sugar
- 1 ½ Teaspoons (5g) Active Dry Yeast or Instant Yeast
- 1 ½ Cups Diced or Shredded Cheddar Cheese, divided
- 2 to 3 Sliced Jalapeño Peppers (depending on heat level or preference), divided
- ⅔ Cup Sliced Green Onions (including green and white parts), divided
- Additional Extra-Virgin Olive Oil for the Pan and for Drizzling
- Flaky Sea Salt for the Top optional
Instructions
- Combine Dry Ingredients - In a large mixing bowl, mix together bread flour and salt. Set aside.4 Cups (480g) Bread Flour 1 ¼ Teaspoons Fine Sea Salt
- Make Yeast Mixture - In a measuring cup or bowl, combine together, warm water, extra-virgin olive oil, sugar and yeast.1 ¾ Cups + 1 Tablespoon (412g) Warm Water3 Tablespoons Extra-Virgin Olive Oil2 Tablespoons White Sugar1 ½ Teaspoons (5g) Active Dry Yeast or Instant Yeast
- Combine & Rest - Pour the yeast mixture into the flour mixture and mix until combined. The dough will be very sticky. Cover with a kitchen towel and allow to sit on the counter for 20 minutes.
- Stretch & Fold - Perform a total 4 sets of stretch and folds, every 20 minutes. Dip your fingertips into water (everytime) then pick up one side of the dough, stretch it upwards and then fold the dough over and onto itself. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides. Please see photos in the body of the post as reference. Cover the bowl, let rest for 20 minutes and then repeat the process 3 more times. On the 3rd stretch and fold, add cheddar cheese, sliced jalapeños and chopped green scallions on top of the dough. Be sure to reserve and refrigerate some cheese, jalapenos and green onions for later. Perform a final set of stretch and fold. 1 ½ Cups Diced or Shredded Cheddar Cheese, divided2 to 3 Sliced Jalapeño Peppers (depending on heat level or preference), divided⅔ Cup Sliced Green Onions (including green and white parts), divided
- Transfer & Proof - Then immediately flip the dough, seam side down, into a 9x13 inch (23x28 cm) metal baking tray that has been coated with 2 tablespoons of the olive oil. Cover with plastic wrap and allow to double in size for up to 2 hours. It should nearly fill up the pan and be very jiggly.
- Preheat Oven - With 20 minutes left of proofing, positions a rack in the center of the oven and preheat it to 425ºF (218ºC).
- Dimple the Dough - After the focaccia doubles in size, drizzle 1 to 2 tablespoons of olive oil on top and start to dimple the dough with your fingertips. As you're doing this, the dough will create large bubbles, which is normal.
- Add Toppings - Top with reserved cheddar cheese, jalapenos and green onions. If you wish, you can top with a little more olive oil and flaky sea salt.
- Bake - Bake for 25 to 30 minutes. After 15 to 20 minutes, loosely tent the top of the focaccia with foil if the toppings are becoming too browned. It's ready when the top and edges are golden brown.
- Cool & Serve - As soon as it comes out of the oven, carefully transfer the focaccia onto a wire rack to cool. This will prevent the bottom from getting soggy. Cool for at least 15 minutes before serving. Enjoy!
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