Jalapeño Cheddar Focaccia Recipe | Quick & Easy

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers are milder and more affordable.

Measure 735 g of all-purpose flour into a large bowl.

Add 510 g of warm water, 57 g of olive oil, 16 g of kosher salt, and 8 g of instant yeast to the bowl.

Mix everything together until a shaggy dough forms.

Cover and let rest for 15 minutes.

Perform the first stretch and fold by gently pulling the dough and folding it over onto itself; repeat this process six to seven more times until the dough feels smoother.

Cover and let rest for another 15 minutes, then perform the second set of stretch and fold.

Cover and let rest for another 15 minutes, then perform the third set of stretch and fold.

Cover and let rest for another 15 minutes, then cut up 4-5 fresh jalapeños and slice them.

Cut 8 oz of sharp cheddar cheese into 64 small cubes.

Perform the final stretch and fold, incorporating the jalapeño slices and cheddar cheese into the dough.

Drizzle some olive oil on top, cover, and let rest for 1 hour while preheating the oven to 450°F.

Oil an 18 by 13-inch baking sheet and transfer the dough over to it, stretching it slightly.

Cover and let rest for 20 minutes, then stretch the dough to fill the pan.

Top with reserved cheddar cubes and jalapeño slices, drizzle with olive oil, and create dimples across the surface with fingers.

Sprinkle flaky sea salt and shredded cheddar cheese if desired.

Bake at 450°F for 25 minutes or until golden brown and edges are crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens