Jalapeno Cheddar Focaccia (Easy No Knead Bread Recipe)

Slices of cheddar jalapeno focaccia on a wooden board.

5 from 7 votes

Jalapeno Cheddar Focaccia (Easy No Knead Bread Recipe)

A spin on the classic, this Jalapeno Cheddar Focaccia bread recipe is delicious and adaptable. This no-knead dough requires overnight proofing, which makes it tastier and easier to digest. The base recipe needs just 5 ingredients that you probably have in your pantry right now!

Prep Time15

Cook Time25

Proofing Time18

Total Time18 40

Course: Appetizer, Breakfast, Brunch, Side Dish, Snack

Cuisine: American

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $10

Equipment

9x13 Baking pan or large rimmed baking sheet - Affiliate link

Ingredients

For the Dough

4 cups All-purpose flour - 520 grams - Bread flour can be used
2 tsp Kosher salt - 10 grams
2 tsp Instant yeast - 7 grams
2 tbsp Extra virgin olive oil - 28 grams
2 cups Lukewarm water - 473 grams
Extra olive oil for drizzling

For Baking and Garnish

1 tbsp Butter - For greasing the pan
¼ cup Extra virgin olive oil
5 Green onions - Chopped
1 cup Aged Cheddar - 150 grams - Cubed
1-2 Jalapeno peppers - Thinly sliced

Instructions

Mix: To a large bowl, add 4 cups All-purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp Extra virgin olive oil and 2 cups Lukewarm water. Mix with a wooden spoon until all the flour is hydrated. The mix should be shaggy but not sloppy.
Rise: Drizzle some olive oil over the top of the dough, cover the bowl with plastic wrap or a tight-fitting cover and refrigerate overnight for at least 18 hours.
Deflate: 2 hours before you want to bake the focaccia, take the bowl out of the fridge and uncover it. Using your hands deflate the dough slightly and transfer the dough to a buttered and oiled baking tray (9x13) or sheet pan.
Shape: Sprinkle over the sliced green onions, pressing down so they stick, before shaping. Shape it loosely by grabbing each end and folding it over like you would a letter. Flip the dough over so the seams are on the bottom. Cover the tray with a tea towel and set aside for 1.5-2 hours.
Dimple. Preheat your oven to 425F/220C. The dough should now have spread covering the surface of the baking tray. If not, you can help it stretch to the edges by carefully easing it to the corners. Drizzle more olive oil over the dough and start dimpling with your fingers, covering the entire surface. This creates valleys and mountains in the dough and you should also see air bubbles forming.
Dress. Nestle in your sliced jalapenos and cubed cheese into the dimples and press in.
Bake. Bake in the preheated oven for 20-25 minutes, until golden brown. Feel free to sprinkle some sea salt at the end.

Video

Notes

See the blog post above for detailed step-by-step recipe photos.

Ingredient notes:

Flour: This recipe uses 100% white all-purpose flour (unbleached preferred). However, feel free to sub in some whole wheat flour (up to 25% of the total flour amount).
Yeast: I like to use Instant yeast when making no knead bread, but dry active yeast will work just fine too. Just make sure to bloom it in the water for a few minutes before making the dough.
Olive Oil: It wouldn’t be a focaccia without olive oil. This recipe uses quite a bit of oil. You can reduce the amount slightly but keep in mind a traditional focaccia is supposed to be slightly oily. Good quality olive oil is a must.
Scallions: I like the flavor fresh green onions give to the finished recipe. You can use regular sliced onions or chives.
Cheese: For me, aged cheddar is a must here, but you can use a lighter cheddar cheese or even mozzarella.
Jalapenos: Use fresh or pickled. Either work.

Some important tips:

Don’t Hurry the process. Allow the dough to rise in the fridge for at least 18 hours and you’ll need 2-4 hours for the second rise. The timing will depend on the temperature in your kitchen and how active the dough is. That being said, plan ahead!

Short on time? Make the dough in a stand mixer with a dough hook and knead on medium speed for 6-8 minutes. Let the dough rise for 1 hour and then proceed with the preparation and baking steps (starting at step 3).

Nutrition