Description
A soft and airy overnight jalapeno cheddar sourdough focaccia with a crispy golden crust, melty cheese pockets, and a gentle spicy kick.
Ingredients
Scale
- 3 ½ cups bread flour
- ½ cup active sourdough starter
- 1 ½ cups water
- ¼ cup olive oil
- 1 ½ cups shredded cheddar cheese
- 2 medium fresh jalapenos, sliced
- 2 teaspoons salt
Instructions
- Preheat your oven to 220°C and lightly oil a rectangular baking pan.
- In a large bowl, combine bread flour, water, active sourdough starter, and salt, mixing until a sticky dough forms.
- Drizzle olive oil into the baking pan, ensuring the bottom is evenly coated.
- Transfer the dough into the pan and gently stretch it to fit. Top evenly with shredded cheddar and sliced jalapenos.
- Bake for 25 minutes until the focaccia is golden brown with crispy edges.
- Remove from oven and let cool slightly, optionally drizzle with a little more olive oil.
- Slice into portions and serve warm.
Notes
- Use an active and bubbly sourdough starter for best texture.
- Let the dough rise overnight at room temperature for optimal flavor.
- Do not overmix the dough, it should remain soft and sticky.
- Adjust jalapeno quantity based on preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 1g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg