This Jalapeño Cheddar Focaccia can be ready in just 2-3 hours. It is a quick, flavorful bread that’s soft and airy on the inside. Golden, cheesy crust on top with sliced jalapeños bring a mild kick of heat.
This recipe is perfect for when you want homemade bread without the long wait.
In a large bowl, combine the flour, salt, sugar, and instant yeast.
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.
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.
Perform a second round of stretch and folds. Cover the bowl again and let the dough rest for 30 minutes.
Generously oil a 9x13-inch baking pan or a large cast iron skillet.
Use oiled hands to scoop the dough out of the bowl and into the oiled pan. Stretching it out gently to fit.
Cover the pan with a kitchen towel and let rise again for 30-45 minutes.
Preheat oven to 425°F (220°C).
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.
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 20-25 minutes, until golden brown. Cool for 10 minutes before slicing. Enjoy.
