Jalapeño Pepper Jack Focaccia

This Jalapeño Pepper Jack Focaccia is soft, airy, and wonderfully chewy inside with a golden, crisp crust. Fresh jalapeños add a gentle kick while melted Pepper Jack cheese creates a rich, creamy finish. It’s delicious served alongside soups, pasta, sandwiches, or enjoyed warm on its own.

Ingredients

For the Focaccia

• 4 cups all-purpose or bread flour
• 2 teaspoons instant yeast
• 1½ teaspoons salt
• 1 tablespoon honey or granulated sugar
• 1¾ cups warm water
• 3 tablespoons olive oil, plus more for the pan
• 1 cup shredded Pepper Jack cheese
• 2–3 fresh jalapeños, thinly sliced
• 1 teaspoon dried Italian seasoning
• ½ teaspoon garlic powder
• Flaky salt, for topping

Directions

1. Make the Dough

In a large bowl, combine the flour, instant yeast, salt, and honey.

Pour in the warm water and olive oil.

Stir with a wooden spoon until a sticky, rough dough forms.

The dough should be wetter and softer than typical bread dough.

2. Knead and Rest

Using lightly oiled hands, fold and stretch the dough for 2–3 minutes until it begins to come together.

Cover the bowl with plastic wrap or a clean kitchen towel.

Let the dough rise in a warm place for about 1–1½ hours, or until noticeably puffy and nearly doubled.

3. Prepare the Pan

Generously coat a 9×13-inch baking pan with olive oil.

Transfer the dough to the pan.

Gently stretch it toward the edges. If it resists, let it rest for 10 minutes, then stretch again.

4. Second Rise

Cover the pan and let the dough rise for another 30–45 minutes, until light and airy.

Meanwhile, preheat the oven to 425°F (220°C).

5. Create the Signature Dimples

Drizzle a little olive oil over the dough.

Using well-oiled fingertips, gently press deep dimples all over the surface without deflating the dough.

6. Add the Toppings

Sprinkle the shredded Pepper Jack cheese evenly over the dough.

Arrange the sliced jalapeños across the top.

Sprinkle with Italian seasoning, garlic powder, and a little flaky salt.

Drizzle with another small amount of olive oil.

7. Bake

Bake for 20–25 minutes, until the focaccia is puffed and golden brown and the cheese is melted and lightly browned.

For a crispier crust, bake for an additional 2–3 minutes.

8. Cool and Serve

Allow the focaccia to cool in the pan for about 10 minutes.

Remove carefully and slice into squares.

Serve warm.

Recipe Tips

• For a milder focaccia, remove the seeds and membranes from the jalapeños.
• For extra heat, use pickled jalapeños or add a pinch of red pepper flakes.
• Don’t add too much flour—the sticky dough helps create a light, airy crumb.
• Generous olive oil in the pan helps produce a crisp, flavorful bottom crust.
• For extra cheesiness, sprinkle a little Parmesan over the Pepper Jack.
• Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
• Reheat in a 350°F (175°C) oven for several minutes to restore the crisp edges.

Prep & Cooking Time

Prep Time: 20 minutes
First Rise: 1–1½ hours
Second Rise: 30–45 minutes
Bake Time: 20–25 minutes
Servings: 12 squares

Meta Description

Make Jalapeño Pepper Jack Focaccia with a soft, airy center, crispy golden crust, spicy fresh jalapeños, and melted Pepper Jack cheese. Perfect with soups, pasta, or sandwiches.