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Looking to add a little heat to your focaccia? You are going to love this Jalapeño Cheddar Sourdough Focaccia. With sharp cheddar and diced jalapeños mixed into the dough, it’s a savory bake that really pops in the flavor department.
This recipe is based on my popular Cheesy Garlic Sourdough Focaccia recipe, but including the jalapeños gives it an extra special kick. I think you are going to love it!
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Why You’ll Love This Focaccia
- 100% Sourdough Focaccia – Just like my original Sourdough Focaccia Bread, this recipe uses a sourdough levain instead of commercial yeast for maximum sourdough benefits and flavor.
- Balanced Spice – Something about the balance of cheddar and jalapeños just works in a loaf of bread or focaccia. If you are looking for a more traditional artisan loaf with a similar spicy flavor profile, then try my Jalapeño Cheddar Sourdough Bread too.
- Savory Inclusions – I love finding new things to mix in to my sourdough focaccia. The savory inclusions of cheddar and jalapeños work so well with this recipe! If you want to try other savory inclusions, check out my Caprese Sourdough Focaccia or try this Spinach Artichoke Sourdough Pull-Apart Focaccia.
Important Ingredients
- Jalapeños – Diced jalapeños are perfect for this focaccia bread. I use canned jalapeños and they make this focaccia bread so soft! Just make sure you drain them well before adding them to the dough.
- Sharp Cheddar Cheese – Sharp cheddar cheese has incredible flavor when paired with the jalapeños. I always recommend grating your own cheese before adding it to the dough. Pre-shredded cheese has “caking” additives in it that keep the cheese from sticking together. Grating your own is the way to go for this recipe.
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mildly sour aroma) to mix the levain.
See the recipe card for full information on ingredients and quantities
Substitutions
This recipe is based on my traditional Sourdough Focaccia Bread. It’s the perfect base recipe that you can customize with any inclusions that sound good to you.
- Cheese: Choose whatever cheese you like. I think sharp cheddar pairs really well with this focaccia. If you prefer chunks of cheese instead of grated cheese, you can also cut the cheese into small chunks.
- Levain: Ripe, bubbly active and well-maintained sourdough starter can be substituted for the levain in this recipe.
- Jalapeños: You can also use sliced canned jalapeños or pickled jalapeños if you wish. Fresh jalapeños will also work, but I would increase the water in the dough by 25 grams to 425 grams water total to account for the moisture in the canned jalapeños.
- Paprika Oil: I love the flavor of smoked paprika in this oil mixture. If you prefer regular paprika or don’t have paprika, you can leave it out or substitute some of your favorite spices.
- Bread Flour: I love using bread flour to make this focaccia. You can substitute all-purpose flour, but you will want to decrease the amount of water in the dough to 375 grams so it is easier to handle.
Sourdough Baker’s Timeline
A sample baking schedule helps me when baking with sourdough. I’ve been baking sourdough for over a decade and this schedule helps me plan my bake. Please Note: This schedule assumes the dough temperature is 78-80ºF throughout the process.
| Day 1 | Mix Levain |
| 8:00 PM- 8:00 AM | Mix Levain. Let sit at 78º F for about 10-12 hours until doubled/bubbly and ripe. |
| Day 2 | Mixing/Bulk Fermentation/Shaping/Baking |
| 9:00 AM | Mix dough Begin Bulk Fermentation |
| 9:30 AM | Coil Fold #1 |
| 10:00 AM | Coil Fold #2 Add 150 grams Cheese and Drained Jalapeños |
| 10:30 AM | Coil Fold #3 |
| 11:00 AM | Coil Fold #4 |
| 11:00 AM – 1:00 PM | Bulk Fermentation |
| 1:00 PM | Place dough in pan with paprika oil and cover Optional Overnight Refrigeration |
| 1:00 PM -5:00 PM | Let dough rise in a warm 78-80º F place until the dough is doubled, airy, light and jiggly. Top with shredded cheddar and more jalapeños. Do not bake unless the dough is puffed up and aerated. |
| 5:00 PM | Dimple and Bake |
If you are new to sourdough, learn how to make a sourdough starter from scratch and how a sourdough starter works in my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
How to Make Jalapeño Focaccia
Mix the Levain
Step 1: Mix Levain. Mix ripe sourdough starter with water and flour (Image 1). Let sit overnight until doubled in size, bubbly, and active (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute that in place of the levain in the recipe.
Begin Bulk Fermentation: Mix and Strengthen the Dough through Coil Folds
Step 2: Mix Dough. Use a dough whisk to combine ripe levain with water, salt, and bread flour (Image 3). Cover and let rest for 30 minutes (Image 4).
Step 3: Coil Folds. After the dough has rested, perform the first coil fold by placing wet hands under the middle of the dough and pulling up to stretch the dough, letting the dough fall back under itself. Repeat 4-6 coil folds, turning the dough each time (Image 5). Let the dough rest for 30 minutes. Before performing the second set of coil folds, add 150 grams of shredded sharp cheddar cheese and a 4oz can of drained, diced jalapeños on top of the dough (Image 6). Repeat the coil folds every 30 minutes, 3 more times, incorporating the cheese and jalapeños every time you fold. (Images 7 & 8).
Finish Bulk Fermentation & Prepare Pan
Step 4: Prepare Pan and Turn Out the Dough: By the end of the coil folds, the dough should have risen by about 30-40% and have some light bubbles (Image 9). Mix together olive oil, melted butter, smoked paprika, garlic powder, onion powder, and salt. Pour half of the mixture into a 12-inch round non-stick metal pan. Tip the pan around to coat the entire bottom of the pan and stretch the dough into the pan to slowly fill to the edges. Pour the remaining oil mixture on top of the dough (Image 10) and cover with plastic wrap to proof/rise.
Proof the Dough
Step 5: Proof the Dough. Proof the dough by letting it sit in a warm place for 3-5 hours until it has fille the pan and doubled in size. You will notice bubbles across the surface and the dough will be very jiggly and filled with air (Image 11).
Optional Cold Fermentation: Before the dough goes through its second rise (proof), the covered focaccia dough can be stuck in the refrigerator overnight to cold ferment. Pull it out and let it rise and double in size before baking it the next day.
Dimple & Bake
Step 6: Dimple & Bake. Once the dough has doubled in size, sprinkle 100 grams of shredded cheddar and sliced or diced jalapeños on top. Use your fingers to gently dimple the dough until the entire focaccia is dimpled and bubbly (Images 12 & 13). Bake sourdough focaccia at 450ºF for 25-30 minutes until bubbly, crispy, and golden brown on top (Image 14). Let cool in the pan for 5-10 minutes before removing to a wire rack. Slice and enjoy (Image 15).
How to Store Leftovers
Sourdough focaccia bread can be left out for 24 hours. After that stick in an airtight container and freeze for up to a couple months. Warm it up before serving. I like to toast slices of focaccia in the toaster or in the oven for a few minutes to get it crispy again.
Amy’s Recipe Tip
Use freshly grated cheddar cheese for the best results. Pre-shredded cheddar can work, but it will really depend on the brand. It often has an anti-caking agent that makes it difficult to melt into the bread as well.
Frequently Asked Questions
Often it is a pan issue. Make sure you’re using a good quality non-stick metal pan. I’ve been using the same USA pans for years and swear by them – especially this 12-inch round pan for focaccia and deep dish focaccia pizza. If you need a quick fix, add some parchment paper to the bottom of your pan. Top the parchment with the olive oil, then put the focaccia dough on top of that. You can also try adding a little melted butter to the bottom of your pan WITH the oil to help keep the dough from sticking.
Yes! But you will want to decrease the amount of water in the dough to 375 grams. All-purpose flour has a lower protein content and absorbs less water than bread flour.
I think all the flavors work well together in this cheesy jalapeño sourdough focaccia, but if you aren’t a fan of a lot of cheese, you could reduce the amount by half. It would be less cheesy but still delicious.
This can happen from uneven baking and not using the right pan. Make sure you use a metal, non-stick pan and increase the baking time a little.
Sourdough Focaccia Recipes
If you tried this Jalapeño Cheddar Sourdough Focaccia Recipe
or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Jalapeño Cheddar Sourdough Focaccia Recipe
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Equipment
- 12-inch metal round pan or 9 by 13-inch pan
- dough whisk optional
Ingredients
Levain (1:10:10, overnight ready in about 10-12 hours at 78ºF)
- 5 grams sourdough starter, ripe, bubbly and active, about 1 teaspoon
- 55 grams flour all-purpose or bread flour, scant 1/2 cup
- 55 grams water, about 1/4 cup
Sourdough Focaccia Dough
- 100 grams levain, ripe, bubbly, active, scant 1/2 cup
- 400 grams water, about 1 2/3 cups
- 12 grams salt, about 2 teaspoons
- 500 grams bread flour, about 3.5 cups
Inclusions
- 150 grams sharp cheddar cheese, shredded, about 1 1/2 cups
- 113 grams canned, diced jalapeños (one 4oz can, drained, see recipe notes)
Paprika Oil
- 45 grams olive oil, about 3 Tablespoons
- 30 grams unsalted butter, melted (about 2 Tablespoons)
- 2 grams smoked paprika, about 1 teaspoon
- 3 grams garlic powder, about 1 teaspoon
- 1 gram onion powder, about 1/2 teaspoon
- 2 grams salt, about 1/4 teaspoon
Toppings
- 100 grams sharp cheddar cheese, shredded (about 1 cup)
- 25 grams sliced or diced jalapeños, about 2 Tablespoons – depending on how spicy you want the focaccia
Instructions
Levain: 1:10:10, about 10-12 hours at 78ºF
- Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Note: If you have ripe, bubbly, active sourdough starter, you can substitute it for the levain in this recipe.
Jalapeño Cheddar Sourdough Focaccia
- Mix: Mix together ripe, bubbly, active levain with water, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- Coil Fold # 1: Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Cover and let rest for 30 minutes.
- Prepare the cheese and jalapeños: Shred 150 grams of cheese. Open and drain a 4 oz can of diced jalapeños.
- Coil Fold #2: Wet your hands. You will notice the dough is stronger than your first set of folds. Add 150 grams cheese and the can of drained jalapeños on top of the dough. Repeat the coil folds, incorporating the cheese and jalapeños as you go. Cover and rest for 30 minutes.
- Coil Fold #3: Wet your hands. Perform 3-4 coil folds, mixing the inclusions into the dough. Don't worry if they aren't all completely incorporated yet. Cover and rest for 30 minutes.
- Coil Fold #4: Repeat the last set of coil folds. Cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.
- Prepare the Paprika Oil: Mix together olive oil, melted butter, smoked paprika, garlic powder, onion powder and salt.
- Prepare the Pan: After the long bulk rest, prepare a 12-inch round non-stick metal pan (or 9 by 13-inch metal baking pan) with half of the paprika oil. Tip the pan around to coat the entire bottom of the pan. If your pan has issues with dough sticking put some parchment paper down before the butter/oil.
- Stretch the Dough: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again. Pour the rest of the oil on top of the dough and cover with plastic wrap to proof. At this point you can cover the dough and refrigerate it for up to 48 hours before proceeding with a second proof and baking.
- Proof the Dough: Let the dough sit in a warm 78-80ºF place for 3-5 hours until doubled in size, puffed up and very airy. If the dough doesn't look like this, warm it up a little more and let it rise longer.
- Dimple the Dough: After the dough is puffed up, jiggly and aerated with air bubbles, pre-heat the oven to 450ºF. Sprinkle 100 grams shredded cheddar cheese on top of the dough, spreading it evenly over the focaccia. Top with diced or sliced jarred/canned or fresh jalapeños. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.
- Bake Focaccia: Once the oven is pre-heated to 450ºF, bake for 25-30 minutes until bubbly, crispy and golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing ! Loved This!
Thanks for the review! I’m glad you loved the recipe.
tried this recipe and it was awesome!!! my family loved it we will make some again tomorrow! 😍
Thanks for the review. Enjoy!
Mind blown how good this was! The flavors in the paprika oil made it extra special. I made it for Super Bowl. Thanks for the recipe and storage notes.
I’m glad it was a hit! Thanks for the review.
This is amazing bread! I’ve made it twice and it is perfect each time. I’ve used picked and fresh jalapeños, rings and chopped. I bake it in a cast iron skillet and it comes out with a great crust!
Yum! Thanks for the review.