Jalapeno Cheddar Focaccia

Combine ingredients

1. In a large bowl, combine the flour, salt, sugar, and instant yeast.

2. Make a little well in the middle of the flour, then add warm water and 2 tablespoons olive oil. Stir until a shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes.

Perform stretch and folds

1. Grab one side of the dough, stretch it upwards, and fold it over toward the center. Rotate the bowl to stretch and fold the other side. Cover the bowl again and let the dough rest for another 30 minutes.

   Add oil to your hands to make it easier to handle the dough.

2. Repeat the folds

   Perform a second round of stretch and folds. Cover the bowl again and let the dough rest for 30 minutes.

Oil the pan

1. Generously oil a 9x13-inch baking pan or a large cast iron skillet.

   (Optional) Line the pan with parchment paper, then grease the paper with oil.

Pan the dough

1. Use oiled hands to scoop the dough out of the bowl and into the oiled pan. Stretching it out gently to fit. 

2. Cover the pan with a kitchen towel and let rise again for 30-45 minutes.

Add dimples and toppings

1. Preheat oven to 425°F (220°C).

2. Once dough has finished resting and rising, drizzle the surface of the dough with olive oil. Use your fingertips to press dimples all over the surface. 

3. Sprinkle rosemary, and then shredded cheddar evenly across the dough. Scatter jalapeño slices over the top, pressing them lightly into the dough. Finish with a pinch of flaky sea salt.

Bake and cool

1. Bake 20-25 minutes, until golden brown. Cool for 10 minutes before slicing. Enjoy.