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 an Italian bread that is baked in a flat pan and dimpled with olive oil before baking. It is delicious with distinctive flavors of Italian herbs and the bread itself has a tender fluffy inside and crispy edges.
Making Focaccia bread at home is easier than you think and adding jalapenos and cheddar cheese makes it even better. Easy and delicious!
What You’ll Need to Make Jalapeno Cheese Focaccia Bread
SPICES – The base of this Focaccia bread is seasoned with garlic powder, oregano and rosemary. Italian seasoning or basil can be substituted if you prefer.
SHREDDED CHEESE – We use shredded cheddar but this bread is delicious with just about any shredded cheese variety! You can make pizza Focaccia with mozzarella, or garlic Focaccia with a sprinkling of Parmesan, whatever you have on hand and whatever combination sounds good to you.
JALAPENO – Pickled nacho rings may be used rather than fresh jalapenos. Not a jalapeno fan? Substitute fresh tomatoes, onions or artichokes.
MEAT – Want a more substantial snack? Try adding pepperoni or bacon!
How to make Jalapeno Cheese Focaccia Bread
Jalapeno Cheese Focaccia bread is delicious with a light and fluffy interior and crispy cheesy edges. Completely customizable to your preferences, this is an easy to make at home Focaccia bread recipe.
While this recipe has to allow for rise time, the results are so good that it is absolutely worth the wait!
Proofing the Yeast
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.
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 and when the yeast becomes frothy, it is ready to use.
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.
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 when it is served slightly warm.
Store in a a zip top bag or a covered container at room temperature, for up to two days. Enjoy!
Other Easy Breads You May Like
Rustic Dutch Oven Bread – A five ingredient, simple, no frills recipe for a hearty, crusty, and delicious loaf!
Parker House Dinner Rolls – Light and fluffy and beautiful inside and out!
Everyday French Bread – Crusty with a delicate texture, this goes perfectly with soups and stews.
Cheddar-Dill Dutch Oven Bread – Dill and cheddar add a depth of flavor to this quick and easy dinner bread!
Same Day Sourdough Bread – Baking artisan sourdough at home is a whole lot easier than you think!
Jalapeno Cheese Focaccia Bread
Ingredients
Method
- 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.
Nutrition
Tried this recipe?
Let us know how it was!
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. 🙂
Mary Merwin says
Hello to sharing that I use Sourdough all the time making my focaccia. My first bulk is 4 to 6 hours then I put it into my focaccia pan. I use a cake pan 9 x 13 that has oil follow the recipe here. It’s a good one and after another four hours, sometimes it only takes two depending on how warm my house is Then it’s ready for the toppings
Michelle Mundy says
Thank you Mary! This is great information! Appreciate you sharing 🙂