Easy Jalapeño Cheddar Bread
Jalapeño cheddar bread is a mouthwatering, flavorful treat that combines the perfect balance of spicy jalapeños and creamy, melty cheddar cheese. Each bite offers a delightful kick of heat, complemented by the rich, savory taste of cheese, all wrapped in a soft, golden-brown crust. Whether enjoyed on its own, as a sandwich base or paired with soups and dips, this bread adds a bold twist to any meal, making it an irresistible choice for spice lovers and cheese enthusiasts alike.
One of the best things about jalapeño cheddar bread is how simple the ingredients are! You don’t need any fancy or hard-to-find items—just basic pantry staples like flour and yeast to get the dough going. Add in cheddar cheese and a few fresh jalapeños for that perfect amount of heat, and you’re all set. It’s a no-fuss recipe that comes together quickly, making it an easy yet impressive addition to any meal or snack.
Making jalapeño cheddar bread is surprisingly simple and incredibly rewarding! To start, you’ll mix the dry ingredients, then gradually add warm water to bring everything together into a soft dough. Once it’s kneaded and smooth, you’ll let it rise, giving the yeast time to work its magic. While the dough is resting, prepare your jalapeños by slicing them up and cubing the cheddar cheese.
Once the dough has risen, you’ll fold in the jalapeños and cheese, which infuses every bite with flavor. The result is a beautifully golden, aromatic loaf with a tender crumb and the perfect combination of heat from the jalapeños and richness from the cheese. It’s a fun, hands-on process that fills your kitchen with mouthwatering smells!
Once your jalapeño cheddar bread is baked and cooled, storing it properly helps keep it fresh and delicious. To store it, wrap the loaf tightly in plastic wrap or aluminum foil to lock in moisture. You can also place it in a resealable plastic bag for extra protection. Keep the bread at room temperature for up to 2-3 days, but be sure to consume it within that time for the best texture and flavor.
If you want to keep it longer, you can freeze the bread. Simply slice it first for easy portioning, then wrap the slices tightly in plastic wrap and foil before freezing. When you’re ready to enjoy it, just pop the slices in the toaster or warm them in the oven to bring back that fresh-baked taste!
Baking has always been a way for me to unwind and get creative, and there’s something so special about the simple process of turning a few basic ingredients into something warm and satisfying. Jalapeño cheddar bread, in particular, is one of my favorites to make because it’s the perfect balance of comfort and excitement. The spicy kick of the jalapeños and the creamy richness of the cheese always bring a little bit of joy with each bite. Plus, there’s something magical about the way the kitchen fills with that savory aroma while it bakes—it makes the whole house feel inviting. Every time I make it, I’m reminded of how much I love the art of baking and how it’s such a rewarding, hands-on experience that brings a bit of happiness to everyone who gets to enjoy it!
I still remember when I first wanted to make Jalapeño cheddar bread and watched hundreds of TikTok’s, and it seemed so overwhelming. But really, it’s so easy, and baking bread is a weekly staple in my life. I hope you enjoy this recipe! Share a picture or comment below to let me know how you like this recipe.
Easy Jalapeño Cheddar Bread
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon active yeast
- 1 teaspoon salt
- 1.5 cups lukewarm water
- 1 tablespoon olive oil
- 2-3 Jalapeños (2 large or 3 small).
- 8 ounce brick of cheddar cheese - cubed.
Instructions
- Add 3 cups of all-purpose flour, 1 teaspoon of active yeast, and 1 teaspoon of salt in a large bowl. Using a spatula, mix the ingredients into the flour.
- Add 1.5 cups of lukewarm water (not hot, or it can kill the yeast). Using your spatula, mix and fold until you form a thick dough ball (1-2 minutes). Drizzle the top of the dough ball with olive oil.
- Cover with a kitchen towel and let rest overnight- at least 6-8 hours.
- When ready, preheat the oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
- Slice the jalapeños in half and remove the seeds. Chop the jalapeños. Next, cut your cheese brick into small cubes.
- Using a spatula, slightly release the top edges of the dough so it doesn't stick to the sides as easily. Add the jalapeños and cheddar cheese into the bowl, reserving a few to top the dough. Push the mix-ins inward toward the center while slightly grabbing and folding the dough without ripping it. (It's okay if you do! No need to panic) until everything is together in a dough ball.
- Place your dough ball on a lightly floured surface and shape it into a circle. Make a slit at the top so the bread can breathe as it cooks. Add the few remaining jalapeños and cheese cubes to the top.
- Place the dough ball on a baking sheet and bake for 30-35 minutes.
Easy Focaccia
Focaccia bread, often hailed as Italy's answer to pizza, is a warm, pillowy, and aromatic flatbread that boasts a rich history and a world of flavor possibilities. This rustic yet elegant bread has been a staple of Italian kitchens for centuries and continues to be a favorite in homes and restaurants worldwide. Perfectly crispy on the outside and soft on the inside, focaccia is versatile and can be dressed up with a variety of toppings—from fresh herbs and garlic to sun-dried tomatoes and olives.
Origins and History
Focaccia traces its roots to ancient Roman times when it was known as "panis focacius," meaning "hearth bread." This simple bread was traditionally baked on the stones of an open hearth, and it quickly became a go-to for early Romans, thanks to its easy preparation and satisfying texture. Over the centuries, focaccia evolved into the beloved Italian specialty we recognize today, particularly in the regions of Liguria and Genoa, where it remains a local delicacy.
The Perfect Focaccia Dough
The secret to making great focaccia is in the dough. It’s typically made with a basic mixture of flour, water, yeast, salt, and olive oil. The dough should be kneaded until smooth, then left to rise until it’s doubled in size. Olive oil is key to achieving that golden, crisp exterior while also adding richness to the flavor profile. It’s common to dimple the dough with your fingers before baking, creating signature pockets that absorb any toppings and olive oil drizzle.
Flavor Variations
The beauty of focaccia is in its adaptability. Classic focaccia is topped simply with sea salt and rosemary, but there’s no limit to the variations you can experiment with. Consider adding:
Salt and rosemary: A timeless pairing, infusing the bread with fragrant aromas.
Olives or sun-dried tomatoes: Add depth and savory notes.
Cheese: A grated Parmesan or mozzarella sprinkle makes for an irresistible, melty topping.
Caramelized onions: Their natural sweetness complements the saltiness of the bread.
Balsamic glaze: Drizzled over the top for a sweet-and-savory finish.
Focaccia as a Versatile Dish
While focaccia is often enjoyed as an appetizer or side dish, it can also stand as the main event. Serve it with soups, salads, or as a sandwich base stuffed with ingredients like prosciutto, cheese, and fresh greens. In fact, a slice of focaccia can make an outstanding sandwich that’s as satisfying as any gourmet loaf.
Another fun way to enjoy focaccia is as a snack—dipped in balsamic vinegar and olive oil or served with a spread of hummus or tapenade.
Don’t be discouraged!
Don’t be discouraged by the long prep time! The longest part is the dough rising in the fridge. The rest of the steps take 10-15 minutes and are worth every second.
I like to start on my dough the day before I plan to serve it. For example, if I want to have it around 7:00 pm on a Saturday, I’ll start prepping my dough between 5:00 pm - 7:00 pm on Friday. It seems intimidating but I promise it’s very easy!
Why refrigerate the dough?
Better Flavor: The slow, cold rise gives the dough more time to develop a tastier, richer flavor.
Better Texture: The dough gets soft and chewy inside, with a crispy outside, because the cold rise helps keep moisture in.
Easier to Shape: Chilled dough is firmer and easier to handle, so it won’t spread out too much when you're shaping it.
More Time to Bake: You can leave the dough in the fridge overnight or for a day, making it easier to bake when it's convenient for you.
Less Chance of Overproofing: The cooler fridge slows down the yeast, so you won’t accidentally let the dough rise too much and lose its structure.
In short, rising in the fridge helps make the focaccia tastier, easier to work with, and more flexible for your schedule!
Start out with oiled hands to then grab, stretch, and fold the dough into a rough ball before transferring to prepared oiled pan. Roll the dough ball in an oiled pan, tossing to coat. Allow to rest for another 2-4 hours before moving on to the best part! Dimpling the dough. Using all ten fingers generously dimple the dough. I like to try and spread the dough out some while dimpling to spread it more evenly throughout the pan.
Once you’re done putting dimples throughout the dough, bake, slice, and enjoy!
Making focaccia might sound like something best left to experienced bakers, but trust me—this recipe is incredibly simple and absolutely worth the effort! With just a handful of pantry staples like flour, olive oil, salt, and yeast, you’ll have everything you need to create this beautiful, golden flatbread right at home. And the best part? No fancy techniques are required.
The Simplicity of the Process
One of the things I love most about this focaccia recipe is how approachable it is for bakers of all levels. If you’ve never worked with yeast before, don’t worry—it’s really easy! You’ll mix together the ingredients, knead the dough for a few minutes (don’t stress if it’s not perfect—this bread is forgiving), then let it rise while you relax. After that, it’s just about drizzling with olive oil and your favorite toppings (rosemary and sea salt are classic, but you can get creative!). The oven will do the rest, baking up a warm, fluffy, and crispy masterpiece.
The "Worth It" Factor
You might be thinking, “But why make it from scratch when I can buy it from the store?” Well, that’s exactly what makes this recipe so special. Freshly baked focaccia is in a league of its own—nothing you buy can compare to the taste, aroma, and texture of bread straight from the oven. The satisfying crunch on the outside, the soft, airy crumb inside, and the aromatic olive oil all come together for an experience that’s truly worth the little bit of effort you put in.
Plus, there’s something incredibly rewarding about creating bread from scratch, and sharing it with friends and family is an experience that goes beyond the flavors. It’s perfect for gatherings or even just a cozy meal at home. And let’s be honest—making your own focaccia is a lot of fun, and it gives you full control over the flavors, allowing you to experiment with whatever toppings or additions you crave.
It’s the Perfect Combination of Easy and Impressive
This recipe takes very little hands-on time, but the end result is so impressive—your guests will think you spent hours on it (you don’t have to tell them how easy it was!). Whether you serve it as an appetizer, pair it with a delicious soup, or turn it into a sandwich, this focaccia will shine on your table.
Trust me, once you make this focaccia, you’ll never look at store-bought versions the same way again. The satisfaction of having baked something so incredibly delicious from scratch will have you making this again and again.
Ready to bake up a batch of this delicious focaccia magic? Trust me, you won’t regret it! It’s easy, impressive, and downright delicious. Grab your ingredients, preheat that oven, and let’s make some warm, golden perfection.
Once you’ve made it (or even just taken a bite—no judgment!), I’d love to hear what you think! Drop a comment below and let me know how it turned out, any fun toppings you tried, or how much you loved that crispy, doughy goodness. I can’t wait to see your creations and share the bread love with all of you!
Happy baking, and don’t forget to tag me in your focaccia photos—I’m here for it! 😋🍞
Easy Focaccia
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons active yeast
- 2 teaspoons salt
- 2 cups water (lukewarm)
- 6 tablespoons olive oil
- 2 teaspoons of coarse salt
- 2 teaspoons of fresh rosemary
Instructions
- Add the all-purpose flour, yeast, and salt in a large bowl. Use a spatula to mix these ingredients together.
- Add 2 cups of lukewarm water and fold the ingredients together with your spatula until you have a nice dough ball. It will be tough.
- Drizzle the dough with roughly one tablespoon of olive oil, coating the entire dough ball.
- Cover the bowl (I use saran wrap) and place in refrigerator for at least 20 hours and up to 48 hours.
- When ready, remove the bowl from the refrigerator (The dough should have noticeably risen). With olive-oiled hands, form the dough into a ball, grabbing from the edges and folding it into the center. About 4-6 grabs, then pulls, then folds. Do not pull too hard to where it rips the dough.
- In a 9x13 pan, add 2 tablespoons of olive oil and place the dough ball in the dish, flipping it around in the olive oil to coat.
- Let rest at room temperature for 2-4 hours.
- Next, dimple the dough with all ten fingers, creating multiple dimples throughout the dough. Then top with coarse salt and rosemary.
- Preheat oven to 425 degrees and bake for 25-30 minutes.
- Bowl
- Spatula
- 9x13 baking pan
Notes
- If your dough does not rise in the refrigerator, your yeast could be bad, or the water may be too hot.
Fluffy Buttermilk Pancakes
Buttermilk Pancakes: A Fluffy Delight on Your Plate
Imagine waking up to a stack of golden buttermilk pancakes, each one a cloud of fluffy goodness, just waiting to be drenched in syrup. The secret to their light, tender texture lies in the buttermilk, which not only adds a delightful tang but also helps create the perfect lift.
As you take your first bite, you’re greeted with a soft, pillowy crumb that melts in your mouth, reminiscent of lazy weekend mornings. Their lightly crisped edges contrast beautifully with the airy interior, making each pancake a delightful experience for your taste buds.
These pancakes are incredibly versatile. Top them with a generous pat of butter that slowly melts and seeps into every crevice, drizzle warm maple syrup for that classic touch, or my personal favorite is topped with a blueberry topping.
If you’re feeling adventurous, you can add fresh berries, banana slices, or a sprinkle of chocolate chips for an irresistible twist. For a little zing, a dollop of whipped cream or a smear of peanut butter can elevate your breakfast to a whole new level of indulgence.
Whether stacked high on your plate or enjoyed as a single fluffy masterpiece, buttermilk pancakes are the ultimate breakfast treat. So grab that skillet, whip up a batch, and let the syrup flow—because life is too short for flat pancakes!
Blueberry topping is a delightful burst of flavor that dances on your taste buds! Imagine plump, juicy blueberries, their deep indigo hue glistening with a hint of natural sweetness. When gently cooked, the berries release their vibrant juices, creating a luscious sauce that's both tart and sweet. This topping is perfect for drizzling over pancakes, waffles, or a warm slice of cheesecake.
It's not just a treat for your palate; the bright blue color adds a pop of fun and whimsy to your favorite desserts, making everything look as good as it tastes. Whether fresh, cooked down into a syrup, or swirled into creamy yogurt, blueberry topping is the playful companion every dessert needs to dazzle your senses!
Fluffy Buttermilk Pancakes
Ingredients
- 1/4 cup unsalted butter (½ stick) melted and slightly cooled
- 2 ¼ cup of buttermilk
- 2 eggs
- 2 tsp vanilla extract
- 3 tbsp sugar
- 2 ¼ cup of all-purpose flour
- 3 tsp of baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cup frozen blueberries
- ¼ cup water
- 1 tbsp cornstarch
- 2 tbsp sugar
Instructions
- In a bowl, melt half a stick of butter and let cool.
- In a large bowl, pour in the buttermilk, add the eggs, vanilla extract, and sugar, and whisk until combined.
- In a third bowl, mix the flour, baking powder, baking soda, and salt.
- Pour the dry ingredients into the wet mixture and whisk together until just combined.
- Allow the mixture to set for at least 10 minutes for the ingredients to set.
- Optional: while the mixture sets making some blueberry topping. In a small saucepan, add the frozen blueberries. In a measuring cup, add ¼ cup of water, 1 tbsp cornstarch, 2 tbsp sugar, and mix until combined. Pour the water mixture into a saucepan and cook on medium until the blueberry mixture thickens.
- Place a griddle pan (or pan of your choice) over medium heat. Allow the pan to warm for a couple of minutes, and place some butter on the pan.
- Scoop about ½ cup of batter into a dollop on the pan (I use about two scoops with an ice cream scoop). When the pancakes begin visibly rising and creating air bubbles, carefully flip the pancakes with a spatula. Allow the pancakes to continue cooking on the opposite side for 2-4 minutes or until slightly golden in color.
- Repeat until all mixture is gone (roughly 9 pancakes). Serve with blueberry topping or any other toppings. Enjoy!
- Bowls
- Whisk
- Spatula
- Griddle pan