Jalapeno Popper Focaccia

Jalapeno popper focaccia with melted cheese, bacon, and soft bread. An easy homemade loaf that works as a snack or side dish.

I baked this focaccia on a slow weekend afternoon when I wanted a bread that felt a little more special than the usual loaf. The dough rose quietly on the counter while the house filled with that soft, yeasty smell. Once it hit the oven with cheese, jalapenos, and bits of bacon on top, the aroma turned into something no one could ignore. By the time it came out, the whole kitchen gathered around the tray.

What makes this loaf stand out is the mix of textures. The crust turns golden and crisp, while the inside stays soft and airy. Pockets of cream cheese melt into the bread, and the jalapenos add just enough heat. The bacon gives a salty crunch that works perfectly with the rich topping. Every bite feels hearty and comforting without being heavy.

When I sliced into it, the steam drifted up and the cheese stretched just a little. We started with one piece each, then another, and then one more. It disappeared faster than most breads I bake. It works as a side, a snack, or even a light dinner with a simple salad. Once you try it, you will keep this recipe close by.

Questions you may have about this recipe

Is this focaccia very spicy
The heat is mild. You can remove the seeds from the jalapenos for a gentler flavor.

Can I make the dough ahead of time
Yes. Let the dough rise in the fridge overnight, then bring it to room temperature before baking.

Do I have to use bacon
No. You can leave it out or use cooked sausage or diced ham.

Can I use store bought dough
Yes. Pizza dough works well if you need a faster option.

How should I store leftovers
Keep slices in an airtight container at room temperature for up to 2 days.

What you need to make Jalapeno Popper Focaccia

For the dough
3 cups all purpose flour

1 tsp salt

1 tbsp sugar

2 1/4 tsp active dry yeast

1 1/4 cups warm water

3 tbsp olive oil

For the topping
1 cup shredded mozzarella

4 oz cream cheese, cut into small pieces

4 slices cooked bacon, chopped

2 jalapenos, thinly sliced

2 tbsp olive oil

1/2 tsp coarse salt

How to make Jalapeno Popper Focaccia

In a bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until foamy.

Add the flour, salt, and olive oil. Stir until a soft dough forms.

Knead the dough for about 5 minutes until smooth.

Place the dough in an oiled bowl, cover, and let it rise for 1 hour.

Grease a baking pan and press the dough into the pan.

Cover and let it rise again for 30 minutes.

Preheat the oven to 425 F.

Press your fingers into the dough to create dimples.

Drizzle olive oil over the top.

Sprinkle the mozzarella, cream cheese pieces, bacon, and jalapenos over the dough.

Finish with coarse salt.

Bake for 20 to 25 minutes until golden brown.

Let it cool slightly before slicing.

Tips

Let the dough rise in a warm spot for the best texture.

Use room temperature cream cheese so it melts evenly.

Do not skip the olive oil on top. It helps create the golden crust.

Slice with a sharp knife once the bread cools slightly.

Reader reviews

⭐⭐⭐⭐⭐ “Crispy edges and soft inside. The bacon and jalapeno combo was perfect.” Linda R

⭐⭐⭐⭐ “Nice flavor and easy to follow steps.” Carol M

⭐⭐⭐⭐⭐ “We ate half the pan while it was still warm.” Denise K

⭐⭐⭐⭐⭐ “Great texture and just the right amount of heat.” Robert P

⭐⭐⭐⭐ “Perfect as a side for soup night.” Susan D

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