To make the dough:
3 1 pound all-purpose flour
1 tablespoon sugar 2 tablespoons instant yeast 1 teaspoon salt
1 1/2 cup hot water
2 tbsp of olive oil
For the garnish:
2-3 finely sliced jalapeno peppers
1 pound shredded cheddar cheese
ground black pepper, freshly ground
Sea salt, coarse
Fresh cilantro or parsley (optional garnish)
To make Jalapeo Cheddar Focaccia, combine the flour, instant yeast, salt, and sugar in a large mixing basin. Combine thoroughly.
Add the warm water and olive oil to the dry ingredients gradually. Stir constantly until a sticky dough develops.
Turn the dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
Place the dough in a greased mixing bowl, cover it with a clean kitchen towel or plastic wrap, and set aside for 1-2 hours or until doubled size.
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper or grease it.
Punch the risen dough down and place it on the prepared baking sheet. Push and stretch the dough to form a rectangle or preferred shape on the baking sheet.
Arrange the jalapeno slices evenly throughout the dough, lightly pushing them into the surface. Sprinkle the shredded cheddar cheese over the top, ensuring it’s evenly distributed.
Season the focaccia with freshly ground black pepper and coarse sea salt.
Bake the Jalapeno Cheddar Focaccia for 20-25 minutes, until the bread is golden brown and the cheese is melted and bubbly in a preheated oven.
Allow the focaccia to cool slightly after removing it from the oven. To serve, sprinkle with fresh cilantro or parsley if desired.
Slice the Jalapeno Cheddar Focaccia and serve warm or at room temperature.
