Spicy Jalapeno & Cheddar Focaccia | Easy UK Bread Recipe
There is something special about making your own bread, and I have caught the bread-making bug. It all started with the easy bread rolls, but I think this spicy jalapeño and cheddar focaccia is up there with the best bread there is. Teamed up with our red pepper hummus, you have the perfect lunch or even as an appitiser at a get together.
Why You’ll Love This Recipe
One of my favourite things about this recipe is just how easy it is. Although it takes a little time, it doesn’t require any fancy kitchen gadgets and can be adjusted to suit your taste preference. With an easy focaccia recipe, there is no fussing, and it is a no-knead bread recipe perfect for the whole family to enjoy.
Equipment needed to make focaccia
As I said, this recipe requires minimal equipment.
- Scales
- Large bowl
- 33 x 23cm approx. Baking tray – This one is similar to what I use, but I bought mine from The Range
- Cling film
- Parchment paper
I also use this dough scraper and cutter, but you don’t need to use it if you don’t want to.
Sometimes, I find that bread recipes need you to have too many appliances or equipment to recreate, yet this one is so simple. If your house is like ours, the kitchen is quite small, so space is of a premium, and the extra gadgets are kept to a minimum!
Jalapeno cheese focaccia recipe
Ingredients:
- 350g Strong bread flour
- 7g Yeast
- 1 Tbs Honey
- 250ml Warm water
- 1/2 Tbs Salt
- Jalapenos sliced – As many as you want. I usually go for a handful
- 50g Cheddar cheese – you can use more or change to your favourite cheese
- 10 Cherry tomatoes, sliced in half
- Olive oil
Step-by-Step Method:
- In a large mixing bowl, mix together the water, yeast and honey and give it all a good mix with a fork.
- Add in the flour and salt, mixing well until combined. If you have the scraper, make sure you scrap it all down into a ball.
- The dough will be quite sticky at this point, which is fine.
- Cover the bowl and leave for 30 minutes.
- After the timer is up, you need to perform 8 folds. Scroll down for more instructions on how to do this. Cover and then rest for 15 minutes.
- Perform another 8 folds and then cover and rest for 1 hour.
- Line your baking tray and lightly grease it with olive oil.
- Turn out your dough into the tray and just gently stretch this to fill the tray.
- Cover with a lightly greased cling film or baking tray and let it prove for 1 hour.
- Preheat the oven to gas mark 7.
- With lightly greased fingers, gently massage the focaccia; this will bring the bubbles you are used to seeing.
- Add your toppings on top of the bread. This can be gently pushed into the surface of the bread.
- Bake in the oven on the middle shelf for 18-24 minutes, this will change depending on your oven and toppings.
- Leave to cool in the tray, and then enjoy.
How to fold focaccia dough
When you start to make your first focaccia, you may think that it is going to be really difficult, but trust me, when you get started, it is not as scary as you may think.
- Get yourself a bowl of cold water and lightly damp your hand.
- Place your hand under one side of the dough, then gently pull up and fold over the rest of the dough.
- Rotate the bowl 90 degrees and repeat.
- Simply repeat this for the 8 folds.
- Once you have completed the folds, gently lift up the dough and put the seam on the bottom.
The more you are able to lift, the more you create bubbles and give the dough its air.
Storage & Reheating
We store our bread in these bread bags from Amazon, and it lasts well for up to 4 days.
If you don’t want to purchase additional items, you can wrap it in parchment paper and sealed bags.
Serving Suggestions
Now, this bread is delicious on its own; however, as I said at the start, team it up with our red pepper hummus, and you will not be disappointed.
This bread could be used for sandwiches or even for a picnic or BBQ, but there really are no limits.
If you would like a printable recipe, please see below.
Jalapeño & Cheddar Focaccia Recipe (Easy No-Knead Method)
Jalapeño Cheese Focaccia Recipe
Ingredients
- 350g Strong bread flour
- 7g Yeast
- 1 Tbs Honey
- 250ml Warm water
- 1/2 Tbs Salt
- Jalapenos sliced – As many as you want. I usually go for a handful
- 50g Cheddar cheese – you can use more or change to your favourite cheese
- 10 Cherry tomatoes, sliced in half
- Olive oil
Instructions
- In a large mixing bowl, mix together the water, yeast and honey and give it all a good mix with a fork.
- Add in the flour and salt, mixing well until combined. If you have the scraper, make sure you scrap it all down into a ball.
- The dough will be quite sticky at this point, which is fine.
- Cover the bowl and leave for 30 minutes.
- After the timer is up, you need to perform 8 folds. Scroll down for more instructions on how to do this. Cover and then rest for 15 minutes.
- Perform another 8 folds and then cover and rest for 1 hour.
- Line your baking tray and lightly grease it with olive oil.
- Turn out your dough into the tray and just gently stretch this to fill the tray.
- Cover with a lightly greased cling film or baking tray and let it prove for 1 hour.
- Preheat the oven to gas mark 7.
- With lightly greased fingers, gently massage the focaccia; this will bring the bubbles you are used to seeing.
- Add your toppings on top of the bread. This can be gently pushed into the surface of the bread.
- Bake in the oven on the middle shelf for 18-24 minutes, this will change depending on your oven and toppings.
- Leave to cool in the tray, and then enjoy.
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