Jalapeño Cheddar Sourdough Focaccia Recipe

We love a classic sourdough loaf in our home, but this jalapeño cheddar focaccia is a true treat!

ingredients
◦ 160g active sourdough starter
◦ 450g unbleached all purpose flour
◦ 375g filtered water
◦ 9g salt — I used baja gold salt for mineral content
◦ approx. 2-3 tbsp extra virgin olive oil (1 tbsp in mixture and more for pan + top)
◦ toppings: jalapeno, raw cheddar, sea salt

instructions
◦ in a large mixing bowl whisk together active starter, filtered water, extra virgin olive oil and salt.

◦ add the flour & mix thoroughly.

◦ cover the bowl with a linen towel & let sit to bulk ferment at room temperature for approx. 5 hours. stretch and fold a couple times in the first hour of the bulk ferment and then let it sit the rest of the time. the goal is for the dough to double in size in this step.

◦ once doubled, oil a baking pan and transfer the dough to the pan. gently push the dough to encourage it toward the edges and corners of the dish, it will continue to spread on its own.

◦ cover with a damp linen cloth & counter proof for 1-3 hours then let it sit in the fridge overnight (or around 12 hours)

◦ remove from the fridge & let it come to room temperature.

◦ preheat oven to 450°F

◦ drizzle with olive oil followed by sprinkling diced jalapeños, shredded raw cheddar and pinch into the dough until it is all dimpled.

◦ top with slices of jalapeño & sprinkled sea salt.

◦ bake at 450 for about 25-30 minutes, or until golden brown.

at about the 20 minute mark add a baking sheet on top to keep focaccia from burning for the remainder of the bake time.

Enjoy! Share your process or your final product on instagram and tag me @kaleyrskinner!