Jalapeno Cheddar Focaccia Recipe

Activate yeast

In a medium bowl, combine warm water, active dry yeast, and granulated sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour and fine sea salt. Add the foamy yeast mixture and 3 tablespoons olive oil. Mix on low (or stir with a wooden spoon) until a shaggy dough forms, then knead 6–8 minutes by machine or 8–10 minutes by hand until the dough is smooth, slightly tacky, and elastic.

First rise

Lightly oil a clean bowl with 1 tablespoon olive oil, place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Prepare pan

Generously oil a 9x13-inch baking pan (or similar size) with about 1 tablespoon olive oil, making sure the oil coats bottom and sides to prevent sticking and encourage crisp edges.

Shape and second rise

Turn the risen dough out onto a lightly oiled surface and gently press it into a rectangle roughly the size of your pan. Transfer to the prepared pan and use your fingers to gently stretch and press the dough to fill the pan. Cover loosely with oiled plastic wrap or a towel and let rest for 20–30 minutes; the dough will puff slightly.

Dimple and oil

Preheat the oven to 425°F (220°C). Using fingertips, press deep dimples all over the dough surface about 1/2 inch apart. Drizzle the remaining 2 tablespoons of olive oil evenly over the top, allowing some oil to pool in the dimples.

Add garlic, jalapeño & herbs

Distribute the minced garlic and chopped rosemary evenly over the oiled dough. Arrange the thinly sliced jalapeños across the surface to your preferred coverage and heat level.

Cheese and seasoning

Sprinkle the shredded sharp cheddar evenly over the dough, followed by the grated Parmesan. Finish with coarse sea salt and freshly ground black pepper to taste.

Bake

Place the pan on the middle rack and bake in the preheated oven for 18–22 minutes, until the top is golden-brown, cheese is melted and edges are crisp. Rotate the pan halfway through baking for even browning if your oven runs hot.

Rest

Remove focaccia from the oven and let cool in the pan for 5–10 minutes. Transfer to a cutting board and cut into squares or strips while still warm.

While the focaccia bakes, prepare the whipped butter. Place softened unsalted butter in a medium bowl. Using a hand mixer or stand mixer, whip the butter on medium-high speed until light and airy, about 1–2 minutes.

Add the honey, finely chopped chives (if using), and sea salt. Beat briefly to incorporate and scrape the bowl so the mixture is smooth and uniformly whipped. Taste and adjust salt or honey as desired.

Transfer the whipped butter to a small serving dish and keep at room temperature until serving. For a spreadable soft texture, serve immediately with warm focaccia.