I didn’t want to run into that problem again this week when I made my Chipotle Stout Chili, so I decided to make this Jalapeño Cheddar Focaccia Bread to dip up all that chili goodness!
My Rosemary Focaccia Bread has been a long time favorite of my Dad’s, he makes it regularly and takes to the office to share with his co-workers (I’m pretty sure they don’t mind!)
I basically combined the two to make this delicious new recipe, perfect for Fall!
Whether you dip it in soup or chili, or slice it up and make it into a sandwich, I know you’re going to love it!
- ¼ oz active dry yeast
- 1 tbsp sugar
- 1 cup warm water
- 2 ½ cups flour
- 1 tsp salt
- 1 tbsp butter
- 4 tbsp olive oil (divided)
- ¼ cup cheddar cheese
- ¼ cup sliced jalapenos (fresh or pickled)
Combine the yeast, sugar and water in a large bowl. Wait 10 minutes until the mixture begins to bubble.
Add the flour, salt and butter.
Form the mixture into a ball, place on a floured surface and knead for 10 minutes.
Spread 2 tbsp olive oil on the inside of a bowl and place the kneaded dough into the bowl.
Cover the bowl and allow the dough to rise for an hour and a half or until doubled in size.
Preheat the oven to 400º.
Split the dough in half and form into two oval shapes on a baking stone.
Use your finger to press indentations into the bread.
Brush 1 tbsp of olive oil on each loaf. Top each loaf with cheddar cheese and jalapenos.
Place in the oven and bake for 20-25 minutes.
There is nothing like the smell of homemade bread in the oven. I repeat, there is nothing like the smell of homemade bread in the oven! OMG! It takes me to my seriously happy place!
Like Taylor Swift blasting in the background, dancing around my living room, pouring a glass of wine at 4 in the afternoon, kind of happy place 😉
Yes, the smell and taste of fresh baked bread makes me super happy!
Whip up this bread tonight and let it take you to your happy place!
♣ Vegetarian Option: This recipe is vegetarian.