Who doesn't love homemade bread? This Jalapeno Focaccia has fresh garlic, oregano, chives, coarse salt and so much more! The best part- you can use your favorite spicy peppers to really liven it up! I use jalapenos from our garden, they have matured and turned red but trust me, they have just the perfect spicy kick for this recipe! It is so tasty and will make your house smell absolutely amazing.
This is definitely a longer recipe than my others but it is so well worth it! I highly recommend it for your Sunday baking/meal prep ideas!
Proofing is an important step in bread baking as the yeast ferments the dough. This is what takes time so I just set a timer and work on something else while the yeast is doing it's thing! These steps are so worth it, I promise!
The thought of home baked bread was so daunting to me several years ago. I purchased a bread maker thinking that I REALLY needed it to bake bread. NOPE, didn't need it. I clearly remember my husband saying "do you really need it?" and I of course responded with "yes, I will use it all the time!" Well, I didn't. Oops! For me it's just been easier to use a regular loaf pan or a sheet pan, good old mixing bowls and the oven.
Focaccia is made with plenty of olive oil inside and out! This will give you the perfect crispy edges and crust!
We usually just make this as table bread but it can be used as sandwich bread, antipasto, perfect to dip into soup, etc. I can honestly just snack on this jalapeno focaccia all day!
In Italy, focaccia is commonly made with rosemary (Focaccia al rosmarino). It is absolutely delicious. Really all you need is a good glass of wine with it! We absolutely loved our trip to Italy and can't wait to start traveling again with Shayla!
You guys, seriously- it's spicy, salty, and so flavorful!! As always, I hope you enjoy it as much as we do!
For some other great recipes check out https://kissedbyspice.com/category/recipes/
Jalapeno FocacciaCourse: Appetizers
This Jalapeno Focaccia has fresh jalapenos, fresh garlic, oregano, chives, coarse salt and so much more! It is so tasty and will make your house smell absolutely amazing.
2 ½ cups all purpose flour (keep a little more off to the side for kneading)
1 cup warm water (~105°F)
1 packet of active yeast (approximately 2 ¼ teaspoons)
1 teaspoon sugar or honey
½ cup olive oil + 3 tablespoon (divided)
4-5 small garlic cloves, minced (adjust per taste)
1 tablespoon dried oregano
½ tablespoon dried chives
½ teaspoon ground black pepper
½ teaspoon salt
coarse salt to sprinkle on top (optional- but highly recommended!)
1-2 fresh jalapenos, sliced
- In a cold pan add oil, minced garlic, oregano, chives, black pepper, salt and ½ of the sliced jalapenos. Heat on low for 5-10 minutes to infuse the oil, it's done when it becomes fragrant. Remove from heat and let it cool until ready to use.
- Measure out flour into 2 bowl - 1 cup in one bowl and 1 ½ cups in the second bowl.
- Add yeast and honey to warm water (~105°F). Give it a good stir and let it sit for 5 minutes.
- Add 1 cup flour 3 tablespoon olive oil plus 2-3 tablespoon of the herb oil mixture to the yeast mixture (save the remaining oil mixture to pour on top)
Give it a good stir and let it sit for 10 minutes.
- After 10 minutes, add the remaining 1 ½ cups of flour until well combined. On a clean surface sprinkle some flour and start kneading the dough until it becomes smooth (10x or so, don't overwork the dough)
Let it rest in a bowl covered with a kitchen towel for 1 hour. Set the bowl in a warm place in the kitchen, away from any air conditioner vents.
- Preheat oven to 425°F.
- In an hour, the dough will be ready to bake. It will have doubled in size, look and feel fluffy. Transfer the dough to a well greased 9x13 baking sheet. Use your fingers to spread it out and poke deep holes to make the tiny cavities or dents.
- Pour the remaining oil mixture over the dough to fill in all the dents. Top it with the remaining fresh jalapenos and sprinkle it with some coarse salt.
- Bake at 425°F for 22-25 minutes (until golden brown).
Once it cools off, slice it up and serve! Store in foil or a tightly sealed container.