Jalapeno Cheddar Sourdough Focaccia
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Our jalapeno cheddar sourdough focaccia has six ingredients: flour, salt, water, olive oil, jalapenos, and cheddar cheese.
We use a combination of pickled and fresh jalapenos, whenever the latter is in season. For the cheese, we use sharp and aged cheddar.
It is baked fresh using 512 grams of bread flour at 82% hydration.
After the bulk rise, generous amounts of diced jalapenos and cheddar cheese is added to the sourdough then proofed overnight. The next day, we let the dough rise for another 2.5 to 3 hours. When it is ready for baking, the dough is dimpled by human hands with olive oil, topped with jalapeno slices, and sprinkled generously with grated cheese.
This focaccia has a soft, fluffy crumb that is great for dipping in a tomato-based soup or pasta. It has a thin crust that comes out beautifully when toasted, which also enhances the overall bread experience. This variant can be easily converted into a crostini - just slice thinly then toast, then pair with salsa, pasta or any dip of your choice.
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.
