Jalapeño Cheddar Focaccia Bread
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Classic focaccia bread is given a cheesy, spicy twist in this easy recipe for Jalapeno Cheddar Focaccia Bread, perfect for dipping in soups & chilies!
Last week I made the most tasty Greek Turkey Soup, and while I loved every bite of it, I was wishing I had some of my Rosemary Focaccia Bread to dip in the soup and soak up all the deliciousness.
I didn’t want to run into that problem again this week when I made my Chipotle Stout Chili, so I decided to make this Jalapeño Cheddar Focaccia Bread to dip up all that chili goodness!
Rosemary Focaccia Bread has been a long time favorite of my Dad’s, he makes it regularly and takes to the office to share with his co-workers.
This recipe for Gluten Free Jalapeño Cheddar Cornbread has been a hit on Pinterest, so I basically combined the two to make this delicious new recipe. Perfect for Fall!
Whether you dip it in soup or chili, or slice it up and make it into a sandwich, I know you’re going to love it!
Jalapeno Cheddar Focaccia Bread Ingredients
- ¼ oz active dry yeast
- 1 tbsp sugar
- 1 cup warm water
- 2 ½ cups flour
- 1 tsp salt
- 1 tbsp butter
- 4 tbsp olive oil (divided)
- ¼ cup cheddar cheese
- ¼ cup sliced jalapenos (fresh or pickled)
Jalapeno Cheddar Focaccia Bread Instructions
Combine the yeast, sugar and water in a large bowl. Wait 10 minutes until the mixture begins to bubble.
Add the flour, salt and butter.
Form the mixture into a ball, place on a floured surface and knead for 10 minutes.
Spread 2 tbsp olive oil on the inside of a bowl and place the kneaded dough into the bowl.
Cover the bowl and allow the dough to rise for an hour and a half or until doubled in size.
Preheat the oven to 400ºF.
Split the dough in half and form into two oval shapes on a baking stone.
Use your finger to press indentations into the bread.
Brush 1 tbsp of olive oil on each loaf. Top each loaf with cheddar cheese and jalapenos.
Place in the oven and bake for 20-25 minutes.
There is nothing like the smell of homemade bread in the oven. I repeat, there is nothing like the smell of homemade bread in the oven! OMG! It takes me to my seriously happy place!
Like Taylor Swift blasting in the background, dancing around my living room, pouring a glass of wine at 4 in the afternoon, kind of happy place! 😉
Yes, the smell and taste of fresh baked bread makes me super happy!
Whip up this bread tonight and let it take you to your happy place!
Jalapeño Cheddar Focaccia Bread
Ingredients
- ¼ oz active dry yeast
- 1 tbsp sugar
- 1 cup warm water
- 2 ½ cups flour
- 1 tsp salt
- 1 tbsp butter
- 4 tbsp olive oil, divided
- ¼ cup cheddar cheese, shredded
- ¼ cup sliced jalapenos, fresh or pickled
Instructions
- Combine the yeast, sugar and water in a large bowl.
- Wait 10 minutes until the mixture begins to bubble.
- Add the flour, salt and butter.
- Form the mixture into a ball, place on a floured surface and knead for 10 minutes.
- Spread 2 tbsp olive oil on the inside of a bowl and place the kneaded dough into the bowl.
- Cover the bowl and allow the dough to rise for an hour and a half or until doubled in size.
- Preheat the oven to 400ºF.
- Split the dough in half and form into two oval shapes on a baking stone.
- Use your finger to press indentations into the bread.
- Brush 1 tbsp of olive oil on each loaf.
- Top each loaf with cheddar cheese and jalapeños.
- Place in the oven and bake for 20-25 minutes.
Nutrition Facts
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6 Comments on “Jalapeño Cheddar Focaccia Bread”
Do I need a stone for this recipe
You don’t, you can bake it on a traditional baking sheet.
My bread came out supper dense and big I think I added to much yeast also took the bread like 30 minutes to double in size. I was wondering what I can do to get the flatter loafs.
These loaves are just gorgeous! What a wonderful recipe. It’s definitely going on the rotation.
Thanks Candace! Enjoy 🙂
This looks so delicious! I am just thinking about the jalapeno and cheddar right now and it’s making me so hungry!