To make Jalapeño Cheddar Focaccia Bread, you need a little time, a little patience and a food processor. Even though hand kneaded bread has an extra special texture, there is no reason you can’t get a little help from a food processor!
Jalapeño Cheddar Focaccia is savory & delicious
Not every bread has to be a loaf. Jalapeño Cheddar Focaccia Bread is a cross between a flat bread (like a tortilla) and a true loaf of bread. I love focaccia because it is thin and always ready to soak up a sauce or olive oil. I love the crispy addition of cheddar and the super spicy jalapeños for a terrific flavor.
I am still experimenting with focaccia. I like this recipe because it is quick and convenient, but I don’t think I have hit focaccia nirvana yet. I have a little more digging to do to find the perfect dimpled texture focaccia. But I am willing to take on the challenge as even my mistakes are delicious!
Great for Sandwiches
After I enjoyed the first round of delicious freshly baked focaccia, I froze the leftovers. These lovely squares of flat bread split open easily for toasted sandwiches. Also, this Jalapeño Cheddar Focaccia Bread is excellent for breakfast eggs or even egg sandwiches.
Thin bread makes excellent toast. When toasted, a split piece of focaccia is amazing! Try BLT’s using this spicy cheesy focaccia. You can brush the focaccia with garlic infused olive oil and griddle toast it for excellent garlic bread. And if you are in a rush, make a quick pizza using some leftover focaccia bread. It is always convenient to have homemade bread on hand for high quality quick meals at home.
Try this recipe for Jalapeño Cheddar Focaccia Bread and let me know what you think. Also, stay tuned for other versions posted to this blog as I test more recipes this summer. A delicious experiment!Print
Jalapeño Cheddar Focaccia Bread is easy to make
½ cup warm water (120ml) 110°F- 115°F (43°C- 46°C)
1 pk. active dry yeast (7g)
1 ½ cups ice water (360ml)
2 tbsp. olive oil (30ml)
5–6 cups bread flour (625g-750g)
1 tbsp. salt (12g)
1 cup shredded cheddar cheese (115g)
2–3 fresh jalapeño peppers, sliced
Additional olive oil for greasing bowl
Sprinkle the yeast into the work bowl of a food processor with the steel mixing blade attached. Add the warm water and stir with a spoon to dissolve. Add the ice water, olive oil, 2 cups of bread flour (250g) and the salt. Pulse until combined well. Gradually add more flour, up to 3 cups (375g) pulsing between additions. Process for about 2 minutes.
Turn the dough out onto a heavily floured surface and knead by hand for about 1 minute. Grease a large clean bowl with olive oil, and place the dough in the bowl, turning once or twice until the dough is coated with oil. Cover with a clean towel and allow the dough to rise until doubled in bulk, about 1 hour.
Punch down the dough. Meanwhile, line a half sheet pan (18”x13”x1”/ 43cm x 31cmx2.5cm) with parchment paper. Turn the dough out onto the pan and press out into a large rectangle. Brush liberally with olive oil and allow to rise for about 30 minutes. Preheat oven to 400°F (204°C).
Sprinkle over with shredded cheese and jalapeño slices. Bake for 20-25 minutes until golden brown.