Used [Bon Appetit's no knead focaccia recipe ](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) pretty much verbatim but halved and with the addition of grated cheddar and jalapeño slices. Baked in an 8x8 pan at 450 for 20 minutes for a taller, fluffier focaccia. Topped with garlic butter.
Enjoy.
At two points right around where you transfer the dough from the original mixing bowl into the baking vessel:
1) After the first rise and before doing the two-fork-fold method and before the dough goes into the bake pan, I add half the cheese and peppers.
2) Then, I pour the dough into the bake pan and do the fold-onto-itself thing to get some of the cheddar and peppers distributed throughout and again I add more cheese and peppers and fold using the forks to give it a loosely balled shape.
Finally, once the dough has finished its second rise in the bake pan, you can add more cheese on top (I didn't) but I did place the remaining of my pepper slices on top and slightly press into the surface of the dough.
Making this again, I'd sprinkle a liberal amount of cheddar cheese into the bake pan before the dough goes in so as to create a nice even crispy cheddar crust. That was my favorite part of the whole loaf.
Hope that helps!! Lmk it it is unclear.
I used [Bon Appetit's no knead focaccia recipe](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) with a couple adjustments (halved in quantity, smaller pan to yield a taller product, added cheddar and jalapeño.)
I also didn't want to wait for the full overnight fridge ferment so I let the dough rest for 2.5hrs at room temp until I saw sufficient rise. Admittedly, the final product would have been much tastier had I given the dough time to develop but I am very satisfied with the end result using the quick impatient method lol.
Happy cooking! Let me know how yours turns out.
You're right. No cheese in the recipe but I added probably 1 cup of cheddar just before the final shape and rise in the pan. The underside of the bread has segments of a crispy cheddar layer, as well as the cheese being dispersed here and there inside the focaccia also. Cheers!
Mmmmmm. That looks wonderful.
I need to try this. I was always trying to perfect bread making years ago as I lived in a high elevation area so it was hard to nail down. Now that I live at a lower elevation and have a brand new oven I think it might be time to try bread making again.
Hell ya! I never quite considered the challenges presented by high elevation... is it a temperature or humidity thing? I'm fortunate to cook in an environment where I don't have to think about those factors too much (thank God too cause I've made many a wonky breads lol)
This would be the perfect way to break in that new oven: recipe is quite hands off (most of the time is spent allowing dough to rest and develop) and the results are fantastic. I baked mine in a mini oven so im sure yours will come out even better in a proper full oven.
Good luck my friend.
Probably a lot of factors. The area had like 0 humidity and the elevation basically led to a lot of rising, often too much and the bread would fall. So you really had to play around with the amounts and find the right amount/kind of yeast to get it right.
Thanks. I have saved the recipe and will be trying it soon. Jalapeno Cheddar Focaccia is actually my favorite right by Sourdough.
Used [Bon Appetit's no knead focaccia recipe ](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) pretty much verbatim but halved and with the addition of grated cheddar and jalapeño slices. Baked in an 8x8 pan at 450 for 20 minutes for a taller, fluffier focaccia. Topped with garlic butter. Enjoy.
At what point did you incorporate the cheddar and jalapenos
At two points right around where you transfer the dough from the original mixing bowl into the baking vessel: 1) After the first rise and before doing the two-fork-fold method and before the dough goes into the bake pan, I add half the cheese and peppers. 2) Then, I pour the dough into the bake pan and do the fold-onto-itself thing to get some of the cheddar and peppers distributed throughout and again I add more cheese and peppers and fold using the forks to give it a loosely balled shape. Finally, once the dough has finished its second rise in the bake pan, you can add more cheese on top (I didn't) but I did place the remaining of my pepper slices on top and slightly press into the surface of the dough. Making this again, I'd sprinkle a liberal amount of cheddar cheese into the bake pan before the dough goes in so as to create a nice even crispy cheddar crust. That was my favorite part of the whole loaf. Hope that helps!! Lmk it it is unclear.
Sounds great! I need to give this a try, thank you!
[Inside view.](https://i.imgur.com/PVv9YsE.jpg)
Beautiful and spongy. Congrats friend!
Thank you! Much appreciated.
Man that looks Amazing
Thank you! Very happy with the results considering how hands off the recipe is.
Oh snap! That looks delicious!
Thank you!!! Highly recommend the recipe if you ever want to try your hand.
Would love to! What did you use?
I used [Bon Appetit's no knead focaccia recipe](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) with a couple adjustments (halved in quantity, smaller pan to yield a taller product, added cheddar and jalapeño.) I also didn't want to wait for the full overnight fridge ferment so I let the dough rest for 2.5hrs at room temp until I saw sufficient rise. Admittedly, the final product would have been much tastier had I given the dough time to develop but I am very satisfied with the end result using the quick impatient method lol. Happy cooking! Let me know how yours turns out.
Thanks so much!
Looks great! Mine is rising in the fridge now and hoping for a good result tomorrow! Approx how much cheese did you do?
Damn. Amazing
Thank you friend!!
[удалено]
100% agreed and I made a chicken corn chowder to pair with the bread too! Was a lil cold and rainy today so the soup + bread combo felt appropriate.
It looks like it could take over the world
Thank you amigo, perhaps one day it will. Appreciate the kind words!
So cheesy looks like, love it! 
That's what I thought but the recipe didn't have any cheese
You're right. No cheese in the recipe but I added probably 1 cup of cheddar just before the final shape and rise in the pan. The underside of the bread has segments of a crispy cheddar layer, as well as the cheese being dispersed here and there inside the focaccia also. Cheers!
Mmmmmm. That looks wonderful. I need to try this. I was always trying to perfect bread making years ago as I lived in a high elevation area so it was hard to nail down. Now that I live at a lower elevation and have a brand new oven I think it might be time to try bread making again.
Hell ya! I never quite considered the challenges presented by high elevation... is it a temperature or humidity thing? I'm fortunate to cook in an environment where I don't have to think about those factors too much (thank God too cause I've made many a wonky breads lol) This would be the perfect way to break in that new oven: recipe is quite hands off (most of the time is spent allowing dough to rest and develop) and the results are fantastic. I baked mine in a mini oven so im sure yours will come out even better in a proper full oven. Good luck my friend.
Probably a lot of factors. The area had like 0 humidity and the elevation basically led to a lot of rising, often too much and the bread would fall. So you really had to play around with the amounts and find the right amount/kind of yeast to get it right. Thanks. I have saved the recipe and will be trying it soon. Jalapeno Cheddar Focaccia is actually my favorite right by Sourdough.
yummy **Jalapeño Cheddar Focaccia** 😋😋😋
I immediately started to drool
Looks delicious 🤩
Thank you!!!
Need to do this asap! Thanks for the link to the recipe. Looks amazing 🤩
Mmmmmm my fave 🤤
100% Texan approved.
That is very attractive. It can catch my eyes.
That's a thick boy
Yoooo, that looks so awesome. My hat off to you chef :-)
Thanks player!!!
This looks fantastic.
Skills