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Jalapeno cheddar focaccia

This simple, rustic focaccia has two additional options: jalapeños and cheese (vegetarian) or tomatoes, herbs and garlic.
Flatbreads like focaccia are perfect for starters! They use simple ingredients and tools, don’t require a lot of active cooking time, and are highly customizable, and it’s easy to know when it’s done right.

Spread your choice of toppings (without the olive oil and sea salt) on the surface of the dough. Then put the top layer on the dough, digging it in quickly and carefully with all your fingers (as if you were a very passionate but very bad pianist). Coat the surface with a generous drizzle of olive oil and a sprinkle of sea salt before baking until golden brown.

As with all the focaccia we do around here, the dough for this jalapeno cheddar focaccia is made the night BEFORE in order to develop all those deep flavorful rustic bread flavors. Trust me, the longer this dough can ferment, the better it will be.

The next day? Literally all you’ll be doing is sauteing up some jalapeno pepper. Kneading the pepper + sharp cheddar cheese cubes into the dough. Shaping the dough in a cast iron skillet. Quick rise. Quick bake.

Quick note about the cheese cubes << these are NECESSARY in order to get pockets of cheese. Which heaven knows you want in your life.


°1½ cups (375 ml) lukewarm water
°1 c. (15 ml) sugar
°1 c. 1 tablespoon (15 ml) active dry yeast
°1 c. 1/2 teaspoon (5 ml) salt
°4 ½ cups (540 grams) all-purpose flour
°Olive oil as needed

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