A Spicy Twist on a Classic

Let’s make some dough!

If you’ve already baked focaccia (and hopefully can do it in under 10 minutes), this variation is your next step. It may take a little more time, but the payoff is worth it — Chili Cheese Focaccia builds on the same easy, foolproof foundation, adding heat, richness, and depth of flavor that make it unforgettable.

Why It Matters:

This recipe demonstrates how fat and spice transform the dough’s character. Chili oil enriches the crust, giving it a gorgeous amber tone, while cheese (cheddar, parmesan, or asiago) adds salt and creaminess that balance the heat. It’s a great lesson in flavor layering — how texture, fat, and fermentation interact to create something bold yet balanced.

A Personal Connection

I first made this as a pull-apart “monkey bread.” The focaccia version turned out to be even better — easier to make and filled with crispy bits and toasted edges. When the cheese bubbled into golden pockets and the chili oil infused the bread with warmth, I knew I had a keeper. Since then, it’s earned at least three blue ribbons at state and interstate fairs and become my personal favorite — a reliable crowd-pleaser at potlucks and pizza nights.

Chili Cheese Focaccia Recipe

Ingredients

• 320 g water
• 400 g bread flour (optional: substitute a portion with whole wheat flour)
• 40–60 g active sourdough starter
• 8 g salt
• 2 tbsp chili oil (plus more for topping)
• 100 g jalapeño rings (about ¼ cup)
• 60–80 g shredded cheese (cheddar, parmesan, or asiago)

Instructions

1. In a mixing bowl, combine flour and salt. Mix to incorporate.
2. Add water and starter, then mix until all flour is hydrated. Cover and rest for 30 minutes. (Optional: use the autolyse method — see Breaducation’s “Autolyse” blog for details.)
3. Perform two rounds of stretches and folds, 15–30 minutes apart.
4. Let the dough ferment for 12–18 hours, or until doubled and bubbly.
5. Generously oil a baking sheet, pie pan, or cast-iron skillet with chili oil. Gently transfer the dough and stretch it into an even layer.
6. Arrange the jalapeño rings and dimple the dough with your fingertips. Drizzle with more chili oil and sprinkle cheese on top. (Optional: finish with a light dusting of coarse salt.)
7. Rest for 30–60 minutes, preheat the oven to 500°F.
8. Bake for 10–15 minutes, checking for sticking, then return to the oven for another 5–10 minutes until golden brown and crisp at the edges.
9. Cool before slicing. Serve warm or at room temperature.

Extra Credit

Notice how fat, spice, and fermentation interact. The chili oil’s heat mellows during baking, while the cheese adds both salt and body, enhancing the bread’s depth of flavor. This lesson teaches control — how to balance moisture and oil to achieve crispness without greasiness.

Conclusion

Your sourdough mastery continues here. Master this flavor variation, perfect your balance of heat and richness, and enjoy the rewards of creativity.

Until next time, let’s give thanks for our daily bread…