Jalapeno Cheddar Sourdough Focaccia

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.