There’s something really satisfying about making focaccia from scratch, especially when you pull it out of the oven and it’s golden, crispy on the outside, and full of airy bubbles inside.
Letting the dough sit overnight and waking up to something that feels bakery-level with barely any effort the next day. this version has melty vegan cheddar, fresh jalapeños, crispy edges, and that soft airy center that makes focaccia so good straight out of the oven.
You Will Need…
Bread flour – higher in protein, which gives focaccia its chewy structure and airy texture.
Instant yeast – helps the dough rise slowly overnight..
Olive oil – lots of it, which is essential for that crisp golden crust and soft interior.
Jalapeños – add fresh heat and brightness throughout the bread.
Vegan cheddar cheese – melts into the dough and creates rich, savory pockets throughout.
Prep Time
16.5 hours
Cook Time
25-30 mins
Servings
1 large focaccia (9-12 slices)
INGREDIENTS
512 g (~4 cups) bread flour
3 tsp salt
2 tsp instant yeast
2 cups lukewarm water (made using ½ cup boiling water + 1½ cups cold water)
4 jalapeños, chopped/sliced
1 cup shredded vegan cheddar cheese
Olive oil, for greasing
4 tbsp olive oil, divided
Flaky sea salt
INSTRUCTIONS
Make the Dough
In a large bowl, whisk together the flour, salt, and yeast. Pour in the lukewarm water and mix with a rubber spatula until a sticky dough forms. Cover and let rest for 30 minutes.
Meanwhile, prep the jalapeños. After the dough has rested, add the jalapeños and cheddar cheese. Using wet hands, stretch and fold the dough 10–12 times by pulling the edges up and toward the center. The dough will become smoother and airier as you work with it.
Cold Proof Overnight
Lightly coat the surface of the dough with olive oil. Cover tightly and refrigerate for at least 12 hours.The olive oil helps prevent the dough from drying out while it proofs overnight.
Transfer to the Pan
Pour 2 tbsp olive oil into a 9×13-inch pan. Using two forks, release the dough from the bowl and gently deflate it by pulling the edges toward the center. Transfer to the prepared pan and roll the dough in the oil to coat. Let rise at room temperature for 3–4 hours, until relaxed and puffy.
Dimple & Top
Preheat oven to 425°F (220°C). Drizzle the remaining 2 tbsp olive oil over the dough. Using oiled fingers, press deep dimples all over the surface. Gently stretch the dough if needed so it fills the pan. Top with extra jalapeño slices, more cheese if desired, and flaky sea salt.
Bake
Bake for 25–30 minutes, until deeply golden with a crisp underside. Transfer to a cooling rack and let cool for 10 minutes before slicing.
NOTES/TIPS
Reheat leftovers at 350°F for 10–15 minutes to bring the crust back to life!
Feel free to skip the inclusions (jalapeño and cheddar) to make a simple and delicious plain focaccia loaf.
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