Jalapeño Cheddar Sourdough Focaccia
This sourdough jalapeño cheddar focaccia is soft, airy, and packed with bold flavor. Made with an active sourdough starter and no kneading required, this easy focaccia is studded with sharp cheddar cheese and spicy jalapeños, then finished with olive oil and flaky sea salt. Perfect as a side for soups, sliced for sandwiches, or enjoyed warm straight from the pan.
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.