Same Day Crunchy Jalapeno Cheddar Focaccia
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Temps de lecture 4 min
Same-Day Crunchy Jalapeño Cheddar Focaccia
2 hours
28 minutes
9 slices
Bread / Loaf
Canada
Welcome to our Pantrylot recipe series where we will share some of our favourite custom recipes made by local bakers. Our first baker is Saranya who is known for her lunchbox ideas and family recipes. Follow her here
Next on her recipe list is:
A bubbly, blistered focaccia loaded with sharp cheddar and jalapeño, finished with a warm jalapeño garlic oil.
Her Same-Day Crunchy Jalapeño Cheddar Focaccia is perfect for your fall focaccia. Make it for your next BBQ, Sports Game, or as a side to any of your fall crock pot meals!
We recommend eating it what a delicious homemae soup, sandwiches or have it it's own feature with olive oil or on a charcuterie board.
If you don't eat all of it in one sitting it stores very well:
Room temperature: 2 days in an airtight container
Refrigerate: up to 4 days in an airtight container
Reheat: 350°F (175°C) oven for 5–8 minutes, or air fry at 325°F (160°C) for 3–4 minutes, until warmed through and the crust crisps again
Freeze: up to 2 months. Thaw at room temperature and reheat before serving for the best texture
PANTRYLOT TIPS
Made with Pantrylot Bread Flour and Pantrylot Active Dry Yeast for the best rise and crumb.
If the dough feels sticky, lightly oil your hands instead of adding extra flour.
Reserve a few chopped jalapeños for the topping to add extra color and flavor.
Freshly grate the cheddar for the best melt and texture.
If you are baking these at home, tag us in all our creations @pantrylot and let us know what you think! We love hearing how creative all our bakers get. If you want to be on our recipe creation team send us a DM at @pantrylot to get started!
Happy Baking!
Pantrylot team
PantryLot
Focaccia Ingredients
DOUGH
3½ cups (420g) |
Bread flour |
1¾ cups (420ml) |
Warm water |
2¼ tsp (1 packet) |
Instant or active dry yeast |
2 tsp |
Granulated sugar |
2 tsp |
Salt |
3 tbsp |
Extra virgin olive oil |
MIX-INS
1 cup |
Sharp cheddar cheese, shredded + cubed |
1 |
Jalapeño, finely chopped |
JALAPEÑO GARLIC OIL
⅓ cup |
Extra virgin olive oil |
3 cloves |
Garlic, minced |
1 |
Jalapeño, finely chopped |
½ tsp |
Chili flakes |
½ tsp |
Flaky sea salt |
1 tbsp |
Honey |
TOPPING
¾ cup |
Sharp cheddar cheese, shredded + cubed |
1 |
Jalapeño, thinly sliced |
To taste |
Freshly grated Parmesan |
To taste |
Flaky sea salt |
Directions
Step 1
1. Make the Dough
In a large bowl, whisk together the warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy (skip this step if using instant yeast).
Add the bread flour, salt, and olive oil. Mix until no dry flour remains and a shaggy dough forms.
Fold in the shredded cheddar and finely chopped jalapeño until evenly distributed.
Cover and let the dough rest for 20 minutes.
Image from Pantrylot
Step 2
2. Stretch & Fold
With lightly oiled hands, perform a set of stretch and folds by lifting one side of the dough and folding it over itself. Rotate the bowl and repeat on all four sides.
Cover and rest for 20 minutes.
Repeat this process three times. The dough will become smoother, stronger, and more elastic with each fold.
After the final fold, cover and let the dough rise for 40–60 minutes until doubled. Refrigerate the dough for 20 minutes to make it easier to handle and shape.
Image from Pantrylot
Step 3
3. Prepare the Jalapeño Garlic Oil
While the dough rests, combine the olive oil, garlic, jalapeño, chili flakes, flaky sea salt, and honey in a small saucepan.
Warm over low heat for 2–3 minutes, just until fragrant. Do not let the garlic brown.
Set aside to cool slightly.
Step 4
4. Shape the Dough
Generously oil a 9 × 13-inch baking pan. Sprinkle 1–2 tbsp semolina flour into the oiled pan, then place the dough on top.
Transfer the dough to the pan and gently stretch it toward the edges. If it resists stretching, let it rest for 10–15 minutes before trying again.
Cover and let rise for 45–60 minutes, or until noticeably puffy.
Meanwhile, preheat the oven to 450°F (230°C).
Image from Pantrylot
Step 5
5. Dimple & Top
Drizzle a few tablespoons of the jalapeño garlic oil over the dough.
Using well-oiled fingertips, gently press deep dimples all over the surface. After dimpling, drizzle olive oil generously so it settles into the dimples rather than spreading it evenly — the little oil pools create crispy bubbles while baking, giving the focaccia its signature blistered crust.
Top with the remaining cheddar, sliced jalapeños, freshly grated Parmesan, and a sprinkle of flaky sea salt.
Step 6
6. Bake
Right after placing the focaccia in the oven, throw 2 ice cubes onto the bottom of the oven and close the door immediately — the burst of steam helps the crust crisp and blister.
Bake for 22–28 minutes, or until the focaccia is deep golden brown with crispy edges and bubbling cheese.
Step 7
7. Finish
As soon as the focaccia comes out of the oven, brush the top generously with the remaining jalapeño garlic oil.
Allow the focaccia to cool for 10–15 minutes before slicing and serving warm.
SERVE WARM WITH
Soups
Sandwiches
Olive oil dipping sauce
Charcuterie boards
Enjoy!!
Room temperature: 2 days in an airtight container
Refrigerate: up to 4 days in an airtight container
Reheat: 350°F (175°C) oven for 5–8 minutes, or air fry at 325°F (160°C) for 3–4 minutes, until warmed through and the crust crisps again
Freeze: up to 2 months. Thaw at room temperature and reheat before serving for the best texture
Pantrylot