Jalapeno Cheddar Sourdough Focaccia
Jalapeno Cheddar Sourdough Focaccia
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Our Jalapeño Cheddar Sourdough Focaccia is a bold, savory loaf baked in our Filipino artisan bakery, crafted with just six ingredients: flour, salt, water, olive oil, jalapeños, and sharp aged cheddar cheese.
Made with naturally leavened dough and 512 grams of bread flour at 82% hydration, this sourdough loaf is fermented slowly for flavor and texture. We use a mix of fresh (when in season) and pickled jalapeños, folded in generously after the bulk rise. The dough is proofed overnight, then brought to life the next morning with a long final rise, before being hand-dimpled in olive oil and topped with more jalapeños and a final sprinkling of grated cheddar.
Baked until golden, it delivers a soft, fluffy crumb with a thin, beautifully toasted crust. Perfect with tomato soup, pasta, or when turned into crostini—just slice, toast, and dip into your favorite spreads or sauces.
This is artisan sourdough bread, made with care and designed to surprise—small-batch, preservative-free, and proudly baked in a local microbakery in the Philippines.
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Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
