Spicy Jalapeno & Cheddar Focaccia | Easy UK Bread Recipe
This easy jalapeño cheddar focaccia is soft and airy inside, golden on the outside and topped with plenty of cheddar, sliced jalapeños and cherry tomatoes.
I’ve definitely caught the bread-making bug recently. It started with my easy homemade bread rolls, but this jalapeño cheddar focaccia has quickly become one of my favourites.
The best part is that you don’t need a stand mixer or lots of kneading to make it. The dough is quite sticky, so rather than kneading it in the traditional way, I use a simple folding method to help develop the dough and create those lovely air bubbles.
I usually add a handful of jalapeños because we like a little heat, but you can easily adjust the amount depending on how spicy you want your focaccia.
We’ve eaten this on its own while it’s fresh, but it’s particularly good served with my homemade red pepper hummus.
What you need to make jalapeño cheddar focaccia
You only need a handful of ingredients to make this focaccia:
- 350g strong bread flour – this forms the base of the focaccia dough.
- 7g yeast – I use one standard sachet.
- 1 tbsp honey – added to the warm water with the yeast.
- 250ml warm water
- ½ tbsp salt
- Jalapeños – I usually use a handful of sliced jalapeños, but you can add more or less depending on how spicy you like it.
- 50g cheddar cheese – you can add a little more if you want an extra cheesy focaccia.
- 10 cherry tomatoes – sliced in half.
- Olive oil – for greasing the tray and the surface of the focaccia.
The toppings are easy to adjust, but jalapeño and cheddar is the combination we keep coming back to.
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
- Add the warm water, yeast and honey to a large mixing bowl and stir together with a fork.
- Add the strong bread flour and salt and mix until everything is combined. The dough will be quite sticky at this stage – that's completely normal.
- Cover the bowl and leave the dough to rest for 30 minutes.
- With a damp hand, perform 8 folds of the dough. Cover again and leave to rest for 15 minutes.
- Repeat another 8 folds, cover the bowl and leave the dough to rest for 1 hour.
- Line a 33 x 23cm baking tray with baking parchment and lightly grease it with olive oil.
- Transfer the dough to the prepared tray and gently stretch it towards the edges. Don't worry if it doesn't immediately fill every corner.
- Cover and leave to prove for another hour.
- Preheat the oven to Gas Mark 7.
- Lightly oil your fingers and gently press them into the surface of the dough to create the traditional focaccia dimples.
- Scatter over the sliced jalapeños, cheddar cheese and cherry tomatoes, gently pressing the toppings into the surface.
- Bake on the middle shelf for approximately 18–24 minutes, until the focaccia is risen and golden.
- Leave it to cool slightly in the tray before slicing and serving.
What equipment do I need?
You don’t need a stand mixer or bread maker for this focaccia.
I use a large mixing bowl and a baking tray measuring approximately 33 x 23cm, along with baking parchment and something to cover the dough while it proves.
I also have a dough scraper, which I find useful when working with sticky bread dough, but it isn’t essential.
Our kitchen isn’t huge, so I’m always happy when a recipe doesn’t require lots of extra gadgets!
How to fold focaccia dough
WhIf you’ve never made focaccia before, folding sticky dough can sound much more complicated than it actually is.
I keep a small bowl of cold water next to me and lightly dampen my hand before each set of folds. This stops most of the dough sticking to my fingers.
Slide your hand underneath one side of the dough, gently lift it upwards and fold it over towards the opposite side.
Rotate the bowl and repeat the process until you’ve completed 8 folds.
You don’t need to be too precise. The aim is simply to gently stretch and fold the dough rather than kneading it on the worktop.
As you repeat the process, you’ll start to notice the dough becoming smoother and developing more structure and air.
Should focaccia dough be sticky?
Yes. Don’t panic if your focaccia dough feels much stickier than a traditional bread dough.
Mine is very sticky when it’s first mixed, which is why I don’t try to knead it on a floured worktop.
The resting and folding stages gradually help the dough develop structure. Keeping your hand slightly damp while folding also makes it much easier to handle without adding lots of extra flour.
I’d avoid adding extra flour simply because the dough initially feels sticky – that’s part of this recipe.
How to store homemade focaccia
This focaccia is at its best when it’s fresh, especially while the outside still has that lovely texture.
Once completely cool, I store ours in a sealed bread bag or airtight container at room temperature.
If you’re eating it later, you can warm a slice briefly before serving to bring some of that freshly baked texture back.
Make sure the focaccia has completely cooled before storing it, otherwise condensation can make the bread soggy.
What to serve with jalapeño cheddar focaccia
Honestly, this focaccia is good enough to tear into and eat on its own while it’s still fresh!
One of our favourite ways to serve it is alongside my homemade red pepper hummus. The combination makes a really easy lunch or something you can put out for everyone to share.
It’s also great alongside soup, as part of a picnic or BBQ spread, or sliced horizontally and filled to make a focaccia sandwich.
If you’re serving several people, I like putting the whole focaccia in the middle of the table and letting everyone tear off their own piece.
More homemade bread recipes
Making bread at home always feels far more complicated before you start than it actually is, and this jalapeño cheddar focaccia is a great recipe if you’re still fairly new to bread making.
If you enjoyed making this one, try my easy homemade bread rolls next.
And if you make this focaccia, let me know what toppings you used in the comments below. I’m always interested to hear the combinations other people come up with!
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