Jalapeño Cheddar Sourdough Focaccia (Easy No-Knead Recipe)
If you love sourdough bread with bold flavor, this jalapeño cheddar sourdough focaccia is about to become a staple in your kitchen. It’s soft and airy on the inside, golden and crisp on the outside, and packed with pockets of melted sharp cheddar and just the right amount of heat from jalapeños.
Best of all? This is a no-knead sourdough focaccia, making it approachable even if you’re newer to sourdough baking. With simple stretch-and-folds and a flexible fermentation schedule, this recipe fits beautifully into real life, whether you’re baking in a warm summer kitchen or relying on your oven light in the winter.
This bread pairs perfectly with soups and stews, works beautifully for sandwiches, and rarely lasts more than a day in our house.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Jalapeño Cheddar Sourdough Focaccia Recipe
Jalapeño Cheddar Sourdough Focaccia
Ingredients
Dough
- 4 cups all-purpose flour or bread flour 500 g
- 1½ cups + 1½ tablespoons water 375 g
- ⅔ cup active sourdough starter 150 g
- 2 teaspoons fine sea salt 10 g
- 2 tablespoons olive oil 30 g
Toppings & Filling
- 1 –2 fresh jalapeños thinly sliced (or jarred jalapeños, drained well)
- 2 cups sharp cheddar cheese shredded
- ¼ cup olive oil for the pan and topping
- Sea salt to taste
- Optional: sliced green onions
Instructions
Mix & Rest
- In a large bowl, mix the flour and water until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
Add Starter & Salt
- Add the active sourdough starter and sea salt. Mix until fully incorporated. Drizzle in the olive oil and gently fold until combined. The dough will be sticky and loose—this is normal.
Bulk Fermentation
- Cover and ferment at room temperature for 3–5 hours.
- During the first 2 hours, perform stretch and folds every 30–40 minutes (3–4 total rounds).
- The dough should become airy and bubbly but does not need to fully double.
Optional:
- You may ferment overnight on the counter.
- In cooler homes, preheat your oven to the lowest setting, turn it off, and place the dough inside to encourage fermentation.
Prepare the Pan
- Generously coat a 9×13-inch baking pan or rimmed baking sheet with olive oil.
- About 2 hours before baking, gently deflate the dough and transfer it to the oiled pan.
Add Cheese & Jalapeños
- Sprinkle cheddar cheese and jalapeños over the dough (use as much or as little as you like). Gently fold the dough over itself to incorporate the fillings, then flip seam-side down.
- Lightly stretch the dough with your fingers. It will not yet cover the pan.
- Cover and let rise in a warm place until the dough spreads to fill the pan, about 1–2 hours, depending on room temperature.
Dimple & Top
- Preheat oven to 425°F (218°C).
- Once the dough fills the pan, drizzle generously with olive oil. Use your fingers to dimple the dough all over—you should see air bubbles form.
- Top with additional jalapeños and cheddar cheese. Sprinkle lightly with sea salt.
Bake
- Bake for 20–25 minutes, until golden brown and bubbly.
- Remove from the oven and finish with additional sea salt if desired. Cool slightly before slicing.
Notes
- Jarred jalapeños: Be sure to drain and pat dry before using. Excess brine can make the bread overly spicy and affect the dough’s texture.
- Cheese swap: Sharp white cheddar, pepper jack, or a cheddar–mozzarella blend all work well.
- Fermentation timing: This dough is forgiving—longer fermentation develops more sour flavor.
- Serving idea: Delicious warm with butter, alongside soup, or sliced horizontally for sandwiches.
Why You’ll Love This Jalapeño Cheddar Sourdough Focaccia
There’s a reason focaccia is one of the most forgiving sourdough breads, and adding jalapeños and cheddar only makes it better.
- No kneading required – just mix, rest, and fold
- Soft, airy crumb with crisp, olive-oil-soaked edges
- Bold flavor from sharp cheddar and jalapeños
- Flexible fermentation – same-day or overnight
- Perfect for beginners
Unlike sandwich loaves that require shaping and kneading, focaccia is rustic and forgiving. Even if your dough spreads unevenly or your bubbles vary, the final result is still delicious.
What Makes This Sourdough Focaccia Special
This jalapeño cheddar sourdough focaccia uses a higher hydration dough, which is what gives it that open, bubbly crumb. Olive oil plays a dual role here—keeping the dough tender while creating those signature crispy edges on the bottom of the pan.
The cheese is folded directly into the dough, rather than only sprinkled on top, which means you get melty pockets of cheddar throughout the bread, not just on the surface. And the jalapeños? They soften beautifully during baking!
Ingredients You’ll Need
This recipe uses simple pantry staples plus a few flavorful additions:
- All-purpose flour or bread flour
- Water
- Active sourdough starter
- Fine sea salt
- Olive oil
- Sharp cheddar cheese
- Jalapeños (fresh or jarred)
Choosing Jalapeños: Fresh vs. Jarred
You can use fresh or jarred jalapeños in this sourdough focaccia, but there are a few things to keep in mind:
- Fresh jalapeños offer a brighter flavor and slightly firmer texture
- Jarred jalapeños are more consistent in heat and softer when baked
Important tip: If using jarred jalapeños, drain and pat them dry before adding them to the dough. Excess brine can make the bread overly spicy.
How Active Should Your Sourdough Starter Be?
For best results, your starter should be:
- Bubbly and active
- At or near peak rise
- Able to float in water (optional test)
An under-fermented starter can result in dense bread, while an over-fermented starter may cause the dough to spread too quickly. This recipe is forgiving, but a healthy starter makes a noticeable difference in oven spring and crumb structure.
Bulk Fermentation Tips for Focaccia
Bulk fermentation is where the magic happens. During this stage, the dough develops flavor, strength, and air.
What to Look For:
- Dough becomes smoother and more elastic
- Visible bubbles throughout
- Slight rise (it does NOT need to double)
Cold House Hack:
If your kitchen runs cool, preheat your oven to the lowest setting, turn it off, and place the covered dough inside. This creates a warm, draft-free environment that speeds fermentation without overheating the dough.
Shaping & Second Rise
Unlike sandwich loaves, focaccia doesn’t require traditional shaping. After bulk fermentation:
- Gently deflate the dough
- Transfer to a generously oiled pan
- Fold in the cheese and jalapeños
- Flip seam-side down
- Let the dough relax and spread naturally
During the second rise, the dough should slowly fill the pan. Be patient—this is where those airy pockets form.
The Secret to Classic Focaccia Dimples
Dimples aren’t just decorative—they help trap olive oil and encourage even baking.
Before baking:
- Drizzle generously with olive oil
- Press your fingers straight down into the dough
If bubbles rise to the surface, that’s a good sign.
Baking Jalapeño Cheddar Sourdough Focaccia
Bake your focaccia at 425°F (218°C) until:
- The top is golden brown
- Cheese is bubbly and lightly crisped
- The bottom is deeply golden
Once baked, finish with a sprinkle of flaky sea salt and allow it to cool slightly before slicing.
How to Serve Jalapeño Cheddar Sourdough Focaccia
This bread is incredibly versatile:
- Serve warm with butter or honey
- Pair with soups, chili, or stews
- Slice horizontally for sandwiches
- Toast leftovers for breakfast
It also freezes beautifully—just slice first for easy reheating.
Jalapeño Cheddar Sourdough Focaccia FAQ
Yes. After mixing and folding, you can leave the dough at room temperature overnight if your kitchen is cool, or refrigerate it for a slow ferment. Allow it to come to room temperature before transferring to the pan.
It has a mild to medium heat, depending on the jalapeños used. Removing seeds and membranes reduces heat, while jarred jalapeños tend to be spicier if not drained well.
Absolutely. Bread flour will create a slightly chewier texture, while all-purpose flour yields a softer crumb. Both work well.
Yes. Pepper jack, white cheddar, or a cheddar-mozzarella blend all work well. Avoid very soft cheeses, which can leak excess moisture.
Store covered at room temperature for up to 2 days. For longer storage, freeze slices in an airtight container and reheat in the oven.
Pin, Comment & Share
This jalapeño cheddar sourdough focaccia is everything good bread should be—simple, rustic, and full of flavor. Whether you’re baking it for a family dinner, slicing it for sandwiches, or serving it alongside soup, it’s the kind of recipe that earns a permanent spot in your rotation.
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