Imagine slicing into a golden, dimpled Jalapeño Cheddar Focaccia with crispy edges, pillowy soft interior, and pockets of melted sharp cheddar combined with spicy jalapeño slices. This easy jalapeño cheddar focaccia bread transforms simple pantry ingredients into artisan bakery-quality bread without any kneading required. The overnight cold fermentation develops incredible flavor depth and creates an airy, digestible crumb that’s miles better than quick bread recipes. With just 15 minutes of hands-on work, your patience is rewarded with cheesy, spicy, olive oil-kissed focaccia that impresses everyone who tastes it. The aromatic combination of fresh green onions, aged cheddar, and jalapeños creates an irresistible savory bread perfect for any occasion. Don’t forget to follow us on Pinterest for more delicious homemade bread recipes!
Table of Contents
Why You’ll Love This Jalapeño Cheddar Focaccia Recipe
- Truly no-knead simplicity – just mix ingredients with a spoon, refrigerate overnight, and let time do the work for bakery-quality results
- Incredible flavor development from 18-24 hour cold fermentation that creates complex taste and easier digestibility than quick breads
- Impressive yet beginner-friendly – looks like you spent hours in the kitchen when you only invested 15 minutes of active time
- Endlessly customizable – adjust spice levels, cheese varieties, and toppings to create your perfect flavor combination every time
What You Need for Jalapeño Cheddar Focaccia
Essential Ingredients for No-Knead Focaccia Dough
- 4 cups all-purpose flour – unbleached preferred, about 520 grams, bread flour also works beautifully
- 2 teaspoons kosher salt – 10 grams, essential for flavor development and gluten structure
- 2 teaspoons instant yeast – 7 grams, active dry yeast works too but bloom in water first
- 2 tablespoons extra virgin olive oil – 28 grams for dough, plus more for drizzling and richness
- 2 cups lukewarm water – 473 grams, room temperature is perfect for yeast activation
For the Jalapeño Cheddar Topping
- 1 tablespoon butter – for greasing the pan and preventing sticking
- 1/4 cup extra virgin olive oil – for coating pan and finishing, good quality makes a difference
- 5 green onions, chopped – fresh scallions add mild onion flavor and color throughout
- 1 cup aged cheddar cheese – 150 grams, cubed into 1/2-inch pieces for melty pockets
- 1-2 jalapeño peppers – thinly sliced, use fresh or pickled based on preference and heat tolerance
- Flaky sea salt – optional, for finishing and enhancing flavors
How to Make Jalapeño Cheddar Focaccia (Step-by-Step)
Step 1: Mixing Your No-Knead Focaccia Dough
- Combine ingredients (5 minutes): In a large mixing bowl, add all-purpose flour, kosher salt, instant yeast, olive oil, and lukewarm water. Mix with a wooden spoon until all flour is hydrated and no dry spots remain. The mixture should be shaggy and sticky but not soupy. (Don’t overmix – this is supposed to be rough looking!)
- First rise overnight (18-24 hours): Drizzle a thin layer of olive oil over the surface of the dough to prevent drying. Cover bowl tightly with plastic wrap or a fitted lid and refrigerate for at least 18 hours, up to 48 hours. The long, cold fermentation is the secret to incredible flavor.
Step 2: Shaping and Second Rise
- Prepare the pan (2 minutes): Two hours before you want to bake, grease a 9×13-inch baking pan generously with butter, then drizzle with olive oil for double insurance against sticking.
- Transfer and add green onions (3 minutes): Remove bowl from refrigerator and uncover. Using your hands, gently deflate the dough and transfer it to your prepared baking pan. Sprinkle chopped green onions over the surface, pressing them gently into the dough so they stick.
- Shape the dough (2 minutes): Grab each short end of the dough and fold it over itself like folding a letter, creating layers. Flip the dough over so seams are on the bottom. Cover with a clean tea towel and let rest in a warm place for 1.5-2 hours until puffy and doubled.
Step 3: Dimpling, Topping, and Baking Your Focaccia
- Preheat and dimple (3 minutes): Preheat oven to 425°F (220°C). The dough should now spread across the pan surface. Drizzle generously with olive oil and dimple the entire surface with your fingertips, creating valleys and mountains. You should see air bubbles forming – don’t pop them all!
- Add toppings (2 minutes): Nestle thinly sliced jalapeños and cubed aged cheddar into the dimples, pressing them gently into the dough so they won’t fall off during baking.
- Bake to golden perfection (20-25 minutes): Bake for 20-25 minutes until the focaccia is deeply golden brown with crispy edges and melted, bubbling cheese. Sprinkle with flaky sea salt immediately after removing from oven. Let cool at least 30 minutes before slicing to prevent gumminess.
Easy Jalapeño Cheddar Focaccia Bread (No-Knead)
Equipment
- 9×13-inch baking pan or large rimmed baking sheet
- Large mixing bowl
- Wooden spoon
- Plastic wrap or tight-fitting lid
- Clean tea towel
- Measuring cups and spoons
Ingredients
For the No-Knead Focaccia Dough
- 4 cups all-purpose flour 520 grams, unbleached preferred, bread flour also works
- 2 teaspoons kosher salt 10 grams, essential for flavor
- 2 teaspoons instant yeast 7 grams, active dry works if bloomed first
- 2 tablespoons extra virgin olive oil 28 grams, plus more for drizzling
- 2 cups lukewarm water 473 grams, room temperature
For Baking and Topping
- 1 tablespoon butter for greasing the pan
- 1/4 cup extra virgin olive oil for coating pan and finishing
- 5 whole green onions chopped, fresh scallions
- 1 cup aged cheddar cheese 150 grams, cubed into 1/2-inch pieces
- 1-2 whole jalapeño peppers thinly sliced, fresh or pickled
- Flaky sea salt optional, for finishing
Instructions
- In a large mixing bowl, combine all-purpose flour, kosher salt, instant yeast, 2 tablespoons olive oil, and lukewarm water. Mix with a wooden spoon until all flour is hydrated and no dry spots remain. The mixture should be shaggy and sticky but not soupy.
- Drizzle a thin layer of olive oil over the surface of the dough to prevent drying. Cover bowl tightly with plastic wrap or a fitted lid and refrigerate for at least 18 hours, up to 48 hours for best flavor development.
- Two hours before baking, grease a 9×13-inch baking pan generously with butter, then drizzle with olive oil.
- Remove bowl from refrigerator and uncover. Using your hands, gently deflate the dough and transfer it to your prepared baking pan. Sprinkle chopped green onions over the surface, pressing them gently into the dough.
- Grab each short end of the dough and fold it over itself like folding a letter, creating layers. Flip the dough over so seams are on the bottom. Cover with a clean tea towel and let rest in a warm place for 1.5-2 hours until puffy and doubled.
- Preheat oven to 425°F (220°C). The dough should now spread across the pan surface. Drizzle generously with olive oil and dimple the entire surface with your fingertips, creating valleys and mountains.
- Nestle thinly sliced jalapeños and cubed aged cheddar into the dimples, pressing them gently into the dough.
- Bake for 20-25 minutes until deeply golden brown with crispy edges and melted, bubbling cheese. Sprinkle with flaky sea salt immediately after removing from oven. Let cool at least 30 minutes before slicing.
Notes
Expert Tips for the Best Jalapeño Cheddar Focaccia
Don’t rush the process – the 18-24 hour cold fermentation is crucial for developing the signature airy texture, complex flavor, and improved digestibility that makes no-knead focaccia superior to quick breads. Butter AND oil the pan – buttering first, then oiling prevents sticking better than either alone, ensuring your beautiful focaccia releases cleanly from the pan. Room temperature matters – for the second rise, find a warm spot (75-80°F) in your kitchen. A slightly warm oven with just the light on works perfectly. Don’t skip the dimpling – those characteristic dimples create pockets for olive oil, give focaccia its signature texture, and create crispy-chewy contrast. Let it cool properly – cutting into piping hot focaccia releases steam that makes the interior gummy and dense. Wait at least 30 minutes for the best texture.
How to Store and Serve Jalapeño Cheddar Focaccia
Store leftover jalapeño cheddar focaccia wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The bread stays remarkably fresh thanks to the high olive oil content. For longer storage, slice the cooled focaccia and freeze individual pieces in freezer bags for up to 6 months. To reheat, toast slices in a toaster oven or warm the whole loaf wrapped in foil at 350°F for 10 minutes until heated through and the cheese re-melts. Serve this savory focaccia as an appetizer with olive oil and balsamic for dipping, alongside soups and salads, as sandwich bread for gourmet panini, or simply enjoy it warm with butter for an unforgettable snack.
Jalapeño Cheddar Focaccia Recipe Variations You’ll Love
Spicy Pepper Jack Version: Swap aged cheddar for pepper jack cheese and add sliced serrano peppers for serious heat lovers. Bacon Jalapeño Focaccia: Fold in crumbled crispy bacon with the green onions for smoky, savory depth. Milder Garden Focaccia: Replace jalapeños with roasted red peppers or sweet banana peppers and use mild cheddar for kid-friendly flavor. Whole Wheat Focaccia: Substitute up to 25% of all-purpose flour with whole wheat flour for nutty flavor and extra nutrition. If you love cheesy breads, try our rosemary parmesan focaccia or garlic herb bread for more artisan bakery favorites!
FAQ About Jalapeño Cheddar Focaccia
Can I make jalapeño cheddar focaccia the same day?
While this recipe is designed for overnight fermentation, you can make same-day focaccia by kneading the dough with a stand mixer for 6-8 minutes, letting it rise for 1 hour, then proceeding with shaping and baking. The texture won’t be quite as airy, but it’ll still be delicious.
How long does jalapeño cheddar focaccia last?
Properly stored in an airtight container or wrapped in foil, this focaccia stays fresh at room temperature for 2 days or refrigerated for up to 5 days. The high olive oil content keeps it moist longer than regular bread.
Can I use pickled jalapeños instead of fresh?
Absolutely! Pickled jalapeños work beautifully and add tangy flavor along with heat. Pat them dry before adding to prevent excess moisture. Fresh jalapeños provide cleaner heat and better texture, but both options are delicious.
Why is my no-knead focaccia dense instead of airy?
Dense focaccia usually results from not allowing enough rise time, too cold environment for second rise, or deflating the dough too much when transferring to the pan. Ensure full 18+ hour cold rise and 1.5-2 hour warm second rise for best results.
Final Thoughts on This Jalapeño Cheddar Focaccia Recipe
This easy Jalapeño Cheddar Focaccia proves that bakery-quality artisan bread is achievable at home with just simple ingredients and patience. The no-knead method removes intimidation from bread baking while delivering superior flavor and texture through overnight fermentation. Golden, crispy edges give way to pillowy soft interior studded with melted sharp cheddar and spicy jalapeño slices – it’s everything you want in savory bread. Whether you’re serving it as an impressive appetizer, pairing it with soup, or making gourmet sandwiches, this focaccia delivers every time. Try also cheddar cheese bread, garlic butter flatbread, or jalapeño cheddar bread for dipping.