Cheesy Jalapeno Cheddar Focaccia Bread – Spicy, Buttery, and Extra Comforting
If you love bread with a little personality, this Cheesy Jalapeno Cheddar Focaccia is exactly what you want. It’s fluffy in the middle, crisp on the edges, and loaded with melty cheddar and bright, zippy jalapeno heat. The olive oil-rich dough makes it luxurious without trying too hard, and the toppings bring a punch without being overwhelming.
It’s the kind of bake that disappears from the pan faster than you planned. Serve it with chili, dip it in soup, or snack on it straight from the tray—no judgment.
Cheesy Jalapeno Cheddar Focaccia Bread - Spicy, Buttery, and Extra Comforting
Ingredients
Method
- Mix the dough: In a large bowl, whisk flour, salt, and sugar.Stir in yeast. Add warm water and 2 tablespoons olive oil. Mix with a spoon until no dry pockets remain.The dough will be sticky—that’s right.
- First rise: Cover the bowl tightly and let it rise at room temperature for 1 to 2 hours, until doubled and bubbly. For deeper flavor, refrigerate up to 24 hours after it starts rising.
- Prep the pan: Generously oil a 9x13-inch metal pan or a large cast-iron skillet with 2 to 3 tablespoons olive oil. You want a visible sheen—this is what crisps the bottom.
- Shape the dough: Oil your hands and scrape the dough into the pan.Gently stretch it toward the edges. If it resists, let it rest 10 minutes, then stretch again.
- Second rise: Cover loosely and let it rise 30 to 45 minutes, until puffy and relaxed. Preheat your oven to 425°F (220°C) while it rests.
- Dimple and top: Drizzle 1 to 2 tablespoons olive oil over the dough.With oiled fingertips, press straight down to create deep dimples across the surface. Sprinkle half the cheddar across the dough. Press in half the jalapeno slices so they sit slightly in the dough.Add the remaining cheddar and jalapenos on top. Finish with a pinch of flaky salt.
- Bake: Bake for 20 to 25 minutes, until the cheese is bubbling and the top is deeply golden. The edges should look fried from the oil.
- Optional extra crisp: For a darker bottom, place the pan on the lowest rack for the last 3 to 5 minutes.
- Cool and finish: Let it rest in the pan for 10 minutes, then loosen the edges with a spatula and transfer to a rack.Brush lightly with more olive oil if you like and sprinkle with chives.
- Serve: Cut into squares or strips. Best warm, but still great at room temperature.
What Makes This Recipe So Good
- Big flavor, simple prep: The dough is no-knead and forgiving, but it tastes like a bakery loaf thanks to long proofing and olive oil.
- Cheddar + jalapeno combo: Sharp cheddar melts into golden pockets, while jalapenos bring just the right kick and freshness.
- Perfect texture: Crisp, olive oil-fried bottom; airy, bouncy crumb; soft, cheesy top. It hits every note.
- Make-ahead friendly: The dough rests in the fridge overnight if you want, which builds flavor and makes timing easy.
- Versatile: Great as a snack, sandwich base, game-day side, or savory breakfast with eggs.
Ingredients
- 3 1/4 cups (400 g) bread flour (all-purpose works in a pinch)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon granulated sugar or honey
- 2 1/4 teaspoons instant yeast (1 standard packet)
- 1 1/2 cups (355 ml) warm water, about 105–110°F (40–43°C)
- 1/3 cup extra-virgin olive oil, divided (plus more for hands and pan)
- 1 1/2 cups sharp cheddar cheese, shredded
- 2–3 fresh jalapenos, thinly sliced (seeds in for more heat, out for less)
- Flaky sea salt, for finishing
- Optional: 1 teaspoon garlic powder or 2 cloves garlic, finely minced
- Optional: 1 tablespoon chopped fresh chives or green onions, for garnish
Instructions
- Mix the dough: In a large bowl, whisk flour, salt, and sugar.
Stir in yeast. Add warm water and 2 tablespoons olive oil. Mix with a spoon until no dry pockets remain.
The dough will be sticky—that’s right.
- First rise: Cover the bowl tightly and let it rise at room temperature for 1 to 2 hours, until doubled and bubbly. For deeper flavor, refrigerate up to 24 hours after it starts rising.
- Prep the pan: Generously oil a 9×13-inch metal pan or a large cast-iron skillet with 2 to 3 tablespoons olive oil. You want a visible sheen—this is what crisps the bottom.
- Shape the dough: Oil your hands and scrape the dough into the pan.
Gently stretch it toward the edges. If it resists, let it rest 10 minutes, then stretch again.
- Second rise: Cover loosely and let it rise 30 to 45 minutes, until puffy and relaxed. Preheat your oven to 425°F (220°C) while it rests.
- Dimple and top: Drizzle 1 to 2 tablespoons olive oil over the dough.
With oiled fingertips, press straight down to create deep dimples across the surface. Sprinkle half the cheddar across the dough. Press in half the jalapeno slices so they sit slightly in the dough.
Add the remaining cheddar and jalapenos on top. Finish with a pinch of flaky salt.
- Bake: Bake for 20 to 25 minutes, until the cheese is bubbling and the top is deeply golden. The edges should look fried from the oil.
- Optional extra crisp: For a darker bottom, place the pan on the lowest rack for the last 3 to 5 minutes.
- Cool and finish: Let it rest in the pan for 10 minutes, then loosen the edges with a spatula and transfer to a rack.
Brush lightly with more olive oil if you like and sprinkle with chives.
- Serve: Cut into squares or strips. Best warm, but still great at room temperature.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Reheat at 350°F (175°C) for 8–10 minutes to revive the texture.
- Freezer: Wrap slices tightly and freeze for up to 2 months.
Reheat from frozen at 350°F (175°C) for 12–15 minutes.
- Fridge: Not ideal as it can dry the crumb, but if needed, store up to 3 days and reheat in the oven or a hot skillet with a little oil.
Why This is Good for You
- Olive oil fats: Extra-virgin olive oil adds heart-friendly monounsaturated fats and helps you feel satisfied.
- Jalapenos bring vitamin C: The peppers add freshness and a small boost of antioxidants without heavy calories.
- Protein and calcium from cheddar: Cheese adds flavor and a bit of protein and calcium—nice perks in a comfort bake.
- Mindful balance: It’s indulgent, yes, but served alongside a simple salad or soup, it rounds out a satisfying meal.
What Not to Do
- Don’t skimp on oil in the pan: That oil is what gives focaccia its signature crispy bottom and edges.
- Don’t rush the rise: Under-proofed dough won’t get airy. Give it time to puff and relax.
- Don’t overload with wet toppings: Too many jalapenos or watery add-ins can weigh down the crumb and make it soggy.
- Don’t bake too cool: A hot oven is key for oven spring and caramelized cheese.
- Don’t slice too early: Let it rest 10 minutes so the crumb sets and the cheese stops bubbling.
Variations You Can Try
- Bacon Jalapeno Cheddar: Sprinkle crisp-cooked bacon bits with the cheese for a smoky twist.
- Jalapeno Popper Focaccia: Dot the top with small spoonfuls of softened cream cheese before baking, then finish with cheddar.
- Herb Boost: Add 1 tablespoon chopped rosemary or thyme to the dough or sprinkle on top with the jalapenos.
- Different cheeses: Swap cheddar for pepper jack, Colby, or a mix of cheddar and mozzarella for extra stretch.
- Roasted jalapenos: For sweeter heat, roast or char the jalapenos first, peel, and slice into strips.
- Gluten-free: Use a high-quality gluten-free bread flour blend and follow the same method; the dough may be slightly looser.
FAQ
Can I use active dry yeast instead of instant?
Yes. Bloom 2 1/4 teaspoons active dry yeast in the warm water with the sugar for 5 to 10 minutes until foamy, then proceed with the recipe.
Do I have to use bread flour?
No.
All-purpose flour works fine and gives a slightly softer crumb. Bread flour gives a bit more chew and structure. Both are delicious.
How spicy is this?
It’s medium heat if you include some seeds and ribs, mild if you remove them.
Use two jalapenos for gentle heat or three for a bolder kick.
Can I add garlic?
Absolutely. Mix 1 teaspoon garlic powder into the dry ingredients or sprinkle 2 minced cloves over the dough before adding cheese and jalapenos.
What if I don’t have a metal pan?
A large cast-iron skillet or a well-oiled, heavy sheet pan works great. Avoid glass at high heat if possible, as it can brown unevenly and affects crispness.
How do I keep the cheese from burning?
Keep most cheese under or nestled into the dimples and bake in the middle of the oven.
If it’s browning too fast, tent loosely with foil for the last few minutes.
Can I cold-proof the dough overnight?
Yes. After the first rise starts, cover and refrigerate up to 24 hours. Bring to room temp for 30 to 45 minutes, then shape and continue.
How do I scale the recipe?
For a half batch, use an 8×8-inch pan and reduce bake time slightly.
For a larger crowd, double everything and use a rimmed half-sheet pan.
Is it okay to use pickled jalapenos?
Yes, but pat them dry. They add tang and a softer heat. Fresh jalapenos give brighter flavor and better texture on top.
Can I make it vegan?
Yes.
Use vegan cheddar shreds and confirm your sugar is vegan-friendly. Everything else is already plant-based.
In Conclusion
Cheesy Jalapeno Cheddar Focaccia is comfort food with a playful edge—simple to make, wildly satisfying, and easy to customize. With a well-oiled pan, a good rise, and a hot oven, you’ll get bakery-level results at home.
Serve it warm, share it generously, and expect zero leftovers.
