This Corn Jalapeño Bacon Cheddar Focaccia is everything you want in a homemade bread: soft, cheesy, a little spicy, and full of flavor. Sweet corn adds texture, jalapeños bring gentle heat, and crispy bacon ties it all together.
This recipe is based on my Same Day Focaccia Recipe. Enjoy it on its own or as a side with one of my main dishes.
Table of Contents
Why This Recipe Works
- Quick and approachable: No overnight rise required! Just a few stretch-and-folds and you’re on your way to beautifully risen, fluffy focaccia in under 5 hours. But if you want to use my overnight no-knead focaccia recipe as the base, you totally can.
- Seasonally perfect: Bacon, corn, cheese, jalapenos, and scallions… that’s a flavor combo no one can hate!
- Versatile pairing: Serve it with soups (like my Roasted Red Pepper Tomato Soup), salads, and charcuterie boards. Or have it on its own for breakfast, lunch or a snack.
Ingredients
You only need 5 ingredients for the base recipe (topping ingredients listed below the base recipe). Here’s what you’ll need:
- Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat, just like how I do it in my Whole Wheat No Knead Focaccia recipe.
- Olive oil: You are going to need quite a bit of olive oil for this recipe. Use good-quality extra virgin olive oil.
- Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before adding the flour. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
When it comes to the toppings, here’s what you will need:
- Corn: I am grilling corn cobs myself here, but you can totally use frozen fire roasted corn, or even canned corn. I think the recipe tastes better with fresh grilled corn, just like in my Grilled Corn Peach Salad and in my Elote Pasta Salad recipe.
- Bacon: Try to use thick cut bacon if you can. Cut it into small bite sized pieces before cooking it off. You can of course use any bacon you like, including turkey bacon. Or keep the recipe vegetarian by not using bacon at all.
- Jalapenos: Diced jalapenos add a little heat. You can remove the seeds and ribs of the pepper to cut back on some of the heat. Or you can simply omit the jalapenos if you are not a fan of spice. Also try my Cheddar Jalapeno Focaccia recipe.
- Cheese: I love using aged cheddar in my focaccia recipes. But feel free to use whatever you like. Mozzarella, Monterey Jack, or mild cheddar would work too.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Bacon Jalapeno Cheddar Focaccia Recipe
I highly recommend that you read through all the steps before starting this bake!
Step 1. Mix the Dough. In a large bowl, combine the flour, instant yeast, kosher salt, lukewarm water, and olive oil (Image 1). Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms (Image 2). The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes (Image 3).
Step 2. Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up, and fold it over (Images 4-5). Rotate the bowl 90 degrees and repeat 3 more times (Images 5-7). Cover and let rest for 30 minutes. As you do this, try to scrape down any dough stuck to the sides of the bowl.
Step 3. Repeat. Repeat the stretch and fold process. At this point, the dough should be much smoother. Rest for another 30 minutes.
Step 4. Prepare the Filling. While the dough rests, grill the corn cobs until charred and cooked through, turning regularly, about 9-10 minutes (Image 8). Fry the bacon pieces until cooked, but not too crispy, about 6-8 minutes (Image 9). To a bowl, add the cooked corn kernels, bacon, jalapeno and chopped scallions (Image 10).
Step 5. Add Filling and Stretch and Fold Dough. Add half the filling mixture to the dough. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up, and fold it over (Images 11-12), making sure the filling gets incorporated as you fold. Rotate the bowl 90 degrees and repeat 3 more times (Images 13-14). Cover and let rest for 30 minutes. Repeat. You should have now completed 4 sets of stretch and fold (2 without the filling and 2 with the filling).
Step 6. Transfer to Pan & Proof. Grease a baking tray with butter and olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom (Image 15). Cover with a clean kitchen towel and rest for 1.5 to 2 hours to proof in a warm place. The dough should stretch on its own (Image 16).
Step 7. Garnish. Preheat the oven to 425°F / 215°C. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan. Drizzle olive oil and using your fingers, dimple the dough pressing all the way down. Garnish the dough with the remaining filling mixture and shredded cheese (Image 17). Go over the focaccia one more time with your fingers, pressing the ingredients in.
Step 8. Bake. Bake in the preheated oven for 20-25 minutes, or until golden brown (Image 18).
Expert Tips
- Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.
- Stretch-and-fold magic: Don’t skip this step! It builds gluten and structure without kneading. It’s the same process I outlined in my Tuscan Flatbread (Schiacciata) recipe.
- Use a metal baking pan. Metal pans are easier to work with and less likely to cause your focaccia to stick. I like to use a 9×13-inch pan, but a quarter baking sheet pan will work too. A large skillet also works. Glass is notorious for sticking, so avoid it if you can. Or use parchment paper.
- BUTTER THE PAN! Before you oil the pan, butter it. The butter creates a layer between the pan and the dough, making it so incredibly easy to remove the bread from the pan once baked.
- Olive oil is key. Don’t skimp on the olive oil. It’s what gives focaccia it’s outer crust and soft interior.
- Let it cool. As tempting as it is, wait before slicing. This sets the crumb and keeps it from turning gummy.
Recipe FAQs
Yes! If you want to prep earlier in the day, just slow down the rise by placing the dough in a cooler spot or refrigerating for a short time. Bring it back to room temp before baking. Bur my recommendation would be to figure out when you want to serve it, and work backwards to determine when to start the recipe.
Place leftover in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to crisp it up.
Absolutely. Let it cool completely, then cut into squares or rectangles, place in freezer bags and freeze for up to 3 months. Reheat in the oven straight from frozen.
Other Baking Recipes
If you make this Corn Jalapeno Bacon Cheddar Focaccia or any other baking recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Corn Jalapeno Bacon Cheddar Focaccia (Same Day Recipe)
Equipment
- 9×13 Baking pan or large rimmed baking sheet – Affiliate Link
- Kitchen Scale – Affiliate Link
Ingredients
For the Base Dough
- 3¾ cups All purpose flour – 500 grams
- 2 teaspoon Kosher salt – 10 grams
- 2 teaspoon Instant yeast – 7 grams
- 2 tablespoon Extra virgin olive oil – 28 grams
- 1¾ cups Lukewarm water – 415 grams
Filling Mix
- 2 Corn on the cob
- 4 Bacon strips (cut into pieces)
- 5 Green onions (chopped)
- 1 Jalapeno (minced)
For Greasing the Pan
- 1 teaspoon Butter
- 2 tablespoon Extra virgin olive oil
Remaining Toppings
- 2 tablespoon Extra virgin olive oil
- 1 cup Shredded aged cheddar
Instructions
- Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 teaspoon Kosher salt, 2 teaspoon Instant yeast, 2 tablespoon Extra virgin olive oil and 1¾ cups Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
- Stretch and Fold. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat. Repeat 2 more times. As you do this, try to scrape down any dough stuck to the sides of the bowl. Cover and let rest for 30 minutes.
- Repeat. Repeat the stretch and fold process. At this point, the dough should be much smoother. Rest for another 30 minutes.
- Prepare the Filling. While the dough rests, grill 2 Corn on the cob until charred and cooked through, turning regularly, about 9-10 minutes. Fry 4 Bacon strips (cut into pieces) until cooked, but not too crispy, about 6-8 minutes. To a bowl, add the cooked corn kernels, bacon, 5 Green onions (chopped) and 1 Jalapeno (minced).
- Add Filling and Stretch & Fold Dough. Add half the filling mixture (reserve the other half for later) to the dough. Wet your hands and perform a stretch and fold. Grab the dough from one side, gently pull up, and fold it over, making sure the filling gets incorporated as you fold. Rotate the bowl 90 degrees and repeat 3 more times. Cover and let rest for 30 minutes. Repeat. You should have now completed 4 sets of stretch and fold (2 without the filling and 2 with the filling).
- Transfer to Pan & Proof. Grease a baking tray with 1 teaspoon Butter and 2 tablespoon Extra virgin olive oil. Transfer the dough to the prepared pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover with a clean kitchen towel and rest for 1.5 to 2 hours to proof in a warm place. The dough should stretch on its own.
- Preheat the oven to 425°F/215°C.
- Garnish. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan. Drizzle 2 tablespoon Extra virgin olive oil and using your fingers, dimple the dough pressing all the way down. Garnish the dough with the remaining filling mixture and 1 cup Shredded aged cheddar. Go over the focaccia one more time with your fingers, pressing the ingredients in.
- Bake. Bake in the preheated oven for 20-25 minutes, or until golden brown.
Notes
- Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat, just like how I do it in my Whole Wheat No Knead Focaccia recipe.
- Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before adding the flour.
- Corn: I am grilling corn cobs myself here, but you can totally use frozen fire roasted corn, or even canned corn.
- Jalapenos: Diced jalapenos add a little heat. You can remove the seeds and ribs of the pepper to cut back on some of the heat. Or you can simply omit the jalapenos if you are not a fan of spice.
- Cheese: I love using aged cheddar in my focaccia recipes. But feel free to use whatever you like. Mozzarella, Monterey Jack, or mild cheddar would work too.
- Bacon: Try to use thick cut bacon if you can. Cut it into small bite sized pieces before cooking it off. You can of course use any bacon you like, including turkey bacon. Or keep the recipe vegetarian by not using bacon at all.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
