This jalapeno cheddar bacon focaccia bread is loaded with all the right combination of flavors! Crispy and golden on the outside, soft and fluffy on the inside loaded with melty cheddar cheese, spicy jalapenos, and crispy bacon.

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JALAPENO CHEDDAR FOCACCIA

If you love a little spice, you need this jalapeno cheddar bacon focaccia bread recipe! The ultimate focaccia recipe packed with flavors in every bite. The base is my simple homemade focaccia dough that is loaded with fresh jalapenos, cheddar cheese and crispy bacon bits. Serve this focaccia recipe warm on its own, alongside a bowl of soup, or use it for sandwiches!

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HOW TO MAKE JALAPENO CHEDDAR FOCACCIA

Have this simple and flavorful focaccia recipe ready in no time!

1. Mix the focaccia dough ingredients in a large bowl until a wet, sticky dough forms. Cover and let the dough rest for 15 minutes.
2. Add the jalapenos and cheddar cheese to the dough then with wet hands, stretch and fold the dough 4–5 times. Cover and rest for 15 minutes, then repeat the stretch-and-fold process twice more, for a total of 3 rounds.
3. Cover the dough and let it rise at room temperature for about 45 minutes.
4. Grease a 9×9-inch pan with oil. Transfer the dough to the pan, add some cheddar cheese, jalapenos, and bacon bits on top of the dough, then fold each side inside and gently flip the dough.
5. Stretch the dough toward the edges. Cover and let rise for about 2 hours, until fluffy and bubbly.
6. Preheat the oven to 450°F.
7. Spread the paprika oil mix over the dough then top with the rest of the cheddar cheese, bacon bits and jalapenos. Gently dimple the focaccia by pressing your fingertips into the dough.
8. Bake until the focaccia is golden brown, the edges are crisp, and the cheese is melted and bubbly.
9. Let the focaccia cool slightly before slicing. Serve warm and enjoy!

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Jalapeno Cheddar Bacon Focaccia

Check out this flavorful jalapeno cheddar bacon focaccia bread! Crispy and golden on the outside, soft and fluffy on the inside, and loaded with melty cheddar, spicy jalapenos, and crispy bacon!

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Course Appetizer, Side Dish

Cuisine American, Italian

Keyword jalapeno cheddar focaccia

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Rise Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 8 servings

Cook ModePrevent your screen from going dark

Ingredients

• 2 Tbsp olive oil for baking pan
• 1/2 cup cheddar cheese cubed or shredded, divided
• 1/3 cup fresh jalapeno finely chopped or sliced, divided
• 6 oz cooked bacon chopped, divided

Focaccia Dough-

• 240 grams all-purpose flour
• 1 ¼ tsp salt
• 1 tsp garlic powder
• 1 tsp active dry yeast or instant yeast
• 204 grams warm water 105-110°F
• 1 Tbsp olive oil
• 1/2 cup cheddar cheese cubed or shredded
• 1/3 cup fresh jalapeno finely chopped

Paprika Oil- for topping

• 2 Tbsp olive oil
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp paprika powder

Instructions

• Add all the ingredients for the focaccia dough in a large bowl. Using a dough whisk or your hands, mix until everything is well combined and a wet, sticky dough forms. Cover and let the dough rest at room temp for 15 minutes.
  240 grams all-purpose flour, 1 ¼ tsp salt, 1 tsp garlic powder, 1 tsp active dry yeast, or instant yeast, 204 grams warm water, 105-110°F, 1 Tbsp olive oil
• After 15 minutes, add the cheddar cheese and jalapenos to the dough. Then stretch and fold the dough. With wet hands, grab one edge of the dough, gently pull it upward, and fold it toward the center. Turn the bowl slightly and repeat with another section of dough.
  1/2 cup cheddar cheese, cubed or shredded, 1/3 cup fresh jalapeno, finely chopped
• Cover the dough and let rest another 15 minutes. Repeat the stretch and fold process. Rest the dough for another 15 minutes, then repeat the stretch-and-fold process one final time, for a total of 3 rounds of stretching and folding.
• After the third and final stretch and fold, cover the dough and let rise at room temp, or in a warm, draft-free spot, for 45 minutes.
• Drizzle a 9×9 inch baking pan with 2 Tbsp of olive oil. Transfer the dough to the prepared pan. Using lightly oiled or wet hands, gently stretch the dough toward the edges of the pan.
  2 Tbsp olive oil, for baking pan
• Add ½ of the cheddar cheese, jalapenos and bacon bits in the center of the dough. Starting with one side of the dough, gently stretch it upward and fold it toward the center. Repeat with the opposite side, folding it over the first fold.
  1/2 cup cheddar cheese, cubed or shredded, divided, 1/3 cup fresh jalapeno, finely chopped or sliced, divided, 6 oz cooked bacon, chopped, divided
• Carefully flip the dough over so the folded side is underneath. Using wet or lightly oiled hands, gently stretch the dough toward the edges of the pan. (If the dough does not reach all the way to the edges, that’s okay! It will continue to spread as it rises.)
• Cover the baking pan and allow the dough to rise for another 2 hours, until the dough has doubled in size and looks fluffy and bubbly. (Do NOT rush this step! The dough needs enough time to rise properly for the best texture and flavor.)
• About 20–30 minutes before the dough is finished rising, preheat the oven to 450°F. This ensures the oven is fully heated when the focaccia is ready to bake.
• In a small bowl, combine the ingredients for the paprika olive oil. (You can totally omit the paprika oil and just use regular olive oil.)
  2 Tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, 1 tsp paprika powder
• Once the dough has finished rising, uncover it and drizzle with the paprika oil. Then top with the rest of the cheese, bacon bits and jalapenos. Wet your hands, then gently press your fingertips straight down into the dough to create deep dimples. Continue until the entire surface of the dough is covered with dimples.
  1/2 cup cheddar cheese, cubed or shredded, divided, 1/3 cup fresh jalapeno, finely chopped or sliced, divided, 6 oz cooked bacon, chopped, divided
• Bake at 450°F for 20-25 minutes, until the focaccia is deep golden brown and crisp around the edges.
• Remove the focaccia from the oven and let it cool in the pan for 5-10 minutes. Then, carefully transfer it to a cutting board.
• With a bread knife slice and enjoy the cheesy garlic bread while still warm and cheese is gooey.

Notes

**If you want to make the focaccia dough overnight, check out my classic focaccia bread recipe. 

***The flour and water are measured in grams instead of cups for greater accuracy, helping ensure your dough comes out perfect every time!