As a side, a snack, or a sandwich, this flavorful Italian bread gets kicked up a notch with the addition of cheddar cheese and spicy jalapenos. Easy and delicious!
Focaccia bread is one of my favorite guilty pleasures. I love the distinctive flavors of the Italian herbs in the fluffy inside and the crispy edges. Adding jalapenos and cheddar cheese just makes it even better. One thing I didn’t expect was just how easy it is to make Jalapeno Cheese Focaccia Bread at home. This recipe easily rivals anything I used to buy at the store. So good!
How to make Jalapeno Cheese Focaccia Bread
While this recipe has to allow for rise time, the results are so good that it is absolutely worth the wait! Delicious bread starts with happy yeast. One way to make yeast happy (and to be sure that it is still going to do it’s job) is to proof the yeast. This step “proves” that your yeast is alive and active, ensuring that you didn’t kill it with too hot of water, that it’s still viable close to the expiration date, and overall that it is ready to get to work.
Proofing the yeast is easy to do but is a step that you can skip if you want. The yeast is added to warm sugar water that serves as food for the yeast. Happy yeast gets frothy within 5-10 minutes of being added to warm sugar water. The warm water and frothy yeast added to the flour and other ingredients seem to jump start the rising process in my experience. Maybe it’s just because I have always done it this way!
In a small bowl, stir sugar into warm water and sprinkle the yeast over the top. You don’t want the water to be too warm or you could kill the yeast. Anywhere between 105 and 115 degrees F is perfect. Leave for 5-10 minutes until yeast becomes frothy.
In the bowl of an electric mixer equipped with a dough hook, combine 2 tbsp of the olive oil, salt, garlic powder, oregano leaves, rosemary and black pepper. Turn the mixer on medium-low speed and pour in yeast mixture. Add flour 1/2 cup at at time until fully incorporated then knead for 3 minutes. Remove from the mixer.
Lightly spray a large bowl with cooking spray. Place the dough into the bowl, cover with a kitchen tea towel and allow to rise in a warm place.
Remove the dough from the bowl onto a lightly floured surface. Punch it down then using a rolling pin, roll it out until it’s about 1/2 inch thick.
Cut a large piece of parchment paper and place onto a baking sheet. Using a pastry brush, spread half of the remaining olive oil onto the parchment and place the rolled dough onto it.
Using your fingers, poke holes all over the dough. Drizzle with the remaining olive oil. Allow to rise another 20 minutes until slightly risen. It will continue to rise in the oven. The 20 minutes just gives it a jump start.
Preheat the oven to 400 degrees F. Set the oven rack in the middle of the oven. Sprinkle shredded cheese and jalapeno slices evenly over the surface. If jalapenos and cheese aren’t what you are in the mood for, feel free to substitute pretty much whatever you like! Try pepperoni instead of jalapenos, or swap the cheddar cheese for mozzarella, or rub minced garlic all over the olive oil… whatever makes you happy, this bread is versatile and delicious!
Bake at 400 degrees F for 18-25 minutes until golden brown. Cool on a wire rack. Cut and serve immediately. While it is great at room temperature, it is even better slightly warm!
Store any uneaten portions wrapped in plastic, at room temperature, for up to two days. In my house, it doesn’t ever last that long. Enjoy!
Ingredients and Variations
SPICES – The base of this Focaccia bread is seasoned with garlic powder, oregano and rosemary. Italian seasoning or basil can be substituted with great results!
SHREDDED CHEESE – I used shredded cheddar but this is delicious with just about any shredded cheese variety! Make pizza Focaccia with mozzarella, garlic Focaccia with a sprinkling of Parmesan… the options are endless!
JALAPENO – Pickled nacho rings can be used instead of fresh jalapenos. Not a jalapeno fan? Try fresh tomatoes or artichokes! Yum!
MEAT – Want a more substantial snack? Add pepperoni or bacon!
Other Easy Breads You May Like
Parker House Dinner Rolls – light and fluffy and beautiful inside and out!
Rustic Dutch Oven Bread – easy to make, does not have a lot of ingredients, and the crust is amazing!
Cheddar-Dill Dutch Oven Bread – dill and cheddar add a depth of flavor to this quick and easy dinner bread!
Get the Printable Recipe Here
Did you enjoy this Jalapeno Cheese Focaccia Bread recipe? Be sure to leave a rating and a comment below!
Jalapeno Cheese Focaccia Bread
Ingredients
- 1 1/3 cup warm water 105-115 degrees F
- 1 tsp granulated sugar
- 1 packet instant yeast 1/4 oz
- 3 tbsp olive oil divided
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp oregano leaves
- 1 tsp crushed rosemary
- 1/8 tsp ground black pepper
- 3 cups flour
- 1 cup shredded cheese
- 1 medium jalapeno sliced into rings
Instructions
- In a small bowl, stir sugar into warm water and sprinkle the yeast over the top. Leave for 5-10 minutes until yeast becomes frothy.
- In the bowl of an electric mixer equipped with a dough hook, combine 2 tbsp of the olive oil, salt, garlic powder, oregano leaves, rosemary and black pepper.
- Turn mixer on medium-low speed and pour in yeast mixture. Add flour 1/2 cup at at time until fully incorporated then knead for 3 minutes. Remove.
- Lightly spray a large bowl with cooking spray. Place dough into bowl, cover with towel and allow to rise in a warm place for an hour or until doubled in size.
- Punch down dough, roll out on a floured surface until 1/2 inch thick. Cut a large piece of parchment paper and place onto a baking sheet. Using a pastry brush, spread half of the remaining olive oil onto the parchment and place the rolled dough onto it. Using your fingers, poke holes all over the dough. Drizzle with remaining olive oil. Allow to rise another 20 minutes until slightly risen.
- While it is rising, preheat the oven to 400 degrees F.
- Sprinkle shredded cheese and jalapeno slices evenly over the surface.
- Bake on the middle rack of the oven at 400 degrees F for 18-25 minutes until golden brown. Cool on a wire rack.
* The information shown is an estimate provided by an online nutrition calculator.
Eileen Tomczyk says
Could I use sourdough starter for yeast
The Bandit says
Hi Eileen! Of course you can use sourdough starter for yeast. The only real difference would be rise time (bulk ferment) because it takes more time with sourdough starter. But as you know, the results are amazing and worth it. Let me know if you try it! I want to try it too. 🙂