Sourdough Cheddar Jalapeño Focaccia
Bold, cheesy, and just the right amount of spicy—this sourdough discard focaccia with cheddar and jalapeño is the savory bake your dinner needs.
This easy sourdough focaccia brings bold flavor and irresistible texture to the table with sharp cheddar cheese and minced jalapeños baked into every bite. The discard gives the dough a delicious depth and subtle tang, while the classic olive oil crust keeps it golden and crisp. perfect as a side, snack, or sandwich base, this focaccia is a fun and flavorful recipe.
This recipe uses my standard sourdough discard focaccia recipe and infuses it with cheddar cheese and finely minced jalapeños. It’s got heat, but not so much that it is overpowering.
Why you’ll love this recipe
- Bold flavor – The combo of sharp cheddar and jalapeños baked into golden, olive oil-rich focaccia delivers big, satisfying flavor with just the right amount of heat.
- Discard magic – Using sourdough discard gives this focaccia a soft, chewy interior and slightly tangy flavor without all the extra time, making it a tasty and practical way to use up that extra starter.
- Versatile – Serve it with soup or chili, slice it for sandwiches (it is amazing with a fried egg!), or bring it to your next gathering – this focaccia is easy to make but always a crowd pleaser!
If you love this cheesy, spicy twist on sourdough focaccia, there are plenty of other savory bakes to explore. Try making a batch of crisp, golden sourdough popovers, they’re light, airy, and perfect for soaking up soups or sauces. Or keep it more crunchy with our sourdough grassini, perfect for serving alongside meals, or a fan favorite discard cheddar drop biscuits.
How to make discard focaccia with cheddar and jalapeños
Here’s a brief overview of the recipe so you know what to expect. For the full set of directions and ingredient amounts, please scroll down to the recipe card below.
Step one: Mix the dough
In the bowl of a stand mixer, combine the ingredients for the dough together and mix until a cohesive dough forms.
Step two: Stretch and folds
Add the minced jalapeños on top of the dough. With wet hands, stretch one side of the dough upwards and fold it toward the center. Rotate the bowl 90 degrees and repeat on each side for a total of four sets of stretch and folds.
Step three: Proof
Drizzle some olive oil over the top of the dough and cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm spot until it doubles in size.
Step four: Shape the dough
Coat the bottom of a pan with olive oil. Transfer the dough to the pan and with oiled hands, press the dough out. Sprinkle half of the cubed cheese cubes evenly on top of the dough, and then fold the dough into thirds envelope style, rotating the dough 90 degrees again so it fits better into the pan. Sprinkle the remaining cheese and the sliced jalapeños on top.Use your fingers to dimple the dough, pushing some of hte cheese and jalapeños into the dough a little bit.
Step five: Bake
Bake in a preheated oven until golden brown, about 25-30 minutes. Let the bread cool for at least 10 minutes before slicing and serving.
Storage info:
Store this focaccia loosely covered for 2-3 days. Reheat as desired.
Sourdough is better when shared
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Sourdough Cheddar Jalapeño Focaccia
Ingredients
Method
- In a stand mixer bowl, combine the flour, sourdough discard, yeast, warm water, salt and 3 Tablespoons olive oil.
- Mix with the dough hook on low speed until the ingredients are incorporated. Increase the speed to medium-low and mix for 2-3 minutes until a cohesive dough forms.
- Sprinkle the minced jalapeños on top of the dough.
- With wet hands, stretch one side of the dough upwards and fold it toward the center. Rotate the bowl 90 degrees and repeat on each side for a total of four sets of stretch and folds.
- Drizzle about 1 tablespoon of olive oil over the top of the dough and cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm spot for 1-2 hours, until it doubles in size.
- Coat a 9×13 inch baking pan with about 2 tablespoons of olive oil.
- Transfer the dough to the prepared pan. With clean, oiled hands, gently press and stretch the dough to reach the corners of the pan. If the dough resists stretching, let it rest for 5-10 minutes and try again.
- Sprinkle half of the cubed cheese over the dough evenly, and then fold the dough into thirds (envelope style) to incorporate the cheese into the dough. Rotate the dough 90 degrees so it fits in the pan better.
- Sprinkle the sliced jalapeños and the remaining cheese on top of the dough.
- Drizzle 2-3 tablespoons of olive oil over the surface, and then use your fingertips to create deep dimples all over the dough. Press firmly but gently to create little pockets where the oil will gather.
- Cover and allow to rise for an additional 1-2 hours, until almost doubled in size.
- Drizzle an additional 2 tablespoons of olive oil over the surface, and then create deep dimples with your fingertips.
- Preheat your oven to 425°F with the rack in the middle position.
- Bake for 25-30 minutes until golden brown and its internal temperature reaches 200°F.
- Optional: For an extra crispy crust, place a pan with 1 cup of hot water on the bottom rack during baking.
- Remove the bread from the oven. Optional: Brush it with an additional tablespoon of olive oil for a softer crust.
- Let the bread cool in the pan for about 10 minutes before slicing.
- Slice your sourdough discard focaccia bread and enjoy! It’s perfect on its own, with olive oil for dipping, or alongside a meal.