Jalapeño Cheddar Focaccia

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 Water
3 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons White Sugar
1 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, 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
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!

Equipment

INGREDIENTS

Instructions

Notes