Description
This comforting Jalapeno Cheddar Focaccia combines the spicy kick of diced jalapenos with the rich, melty goodness of cheddar cheese, all nestled in a soft, fluffy Italian-style bread perfect for cozy gatherings. With a tender crumb and golden crust, this focaccia is a delicious savory treat to enjoy warm or at room temperature.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 1 packet instant yeast (about 2 1/4 teaspoons)
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup warm water (about 110°F or 43°C)
- 1/4 cup olive oil
Add-Ins
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapenos (seeded or unseeded depending on heat preference)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, salt, and sugar until evenly combined.
- Add Wet Ingredients and Form Dough: Pour in the warm water and olive oil. Stir with a wooden spoon or dough hook attachment until a rough dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic, which helps develop the gluten for better texture.
- Add Cheddar and Jalapenos: Gently fold in the shredded cheddar cheese and diced jalapenos, ensuring they are evenly distributed throughout the dough without overworking it.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1 hour or until it doubles in size.
- Preheat Oven: While the dough is rising, preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
- Shape the Dough: Once risen, punch down the dough to release air bubbles and transfer it to a greased baking pan. Spread the dough evenly across the pan to form the focaccia base.
- Second Rise: Cover the dough again and let it rise for another 30 minutes to develop a light, airy texture.
- Bake the Focaccia: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Cool and Serve: Remove from the oven and let the focaccia cool slightly in the pan before slicing. Serve warm or at room temperature for the best flavor and texture.
Notes
- For less spice, remove the seeds from the jalapenos before dicing.
- You can add a sprinkle of sea salt or rosemary on top before baking for extra flavor.
- This focaccia freezes well—wrap tightly and freeze up to 2 months.
- Use sharp cheddar for more pronounced flavor; milder cheddars will yield a subtler taste.
- Make sure the water is warm, not hot, or it may kill the yeast.
