Gluten-Free Cheddar Jalapeño Focaccia (8x8 Pan)

Golden focaccia bread topped with melted cheddar cheese and sliced green jalapeños, baked in a rectangular pan. The surface is slightly dimpled and crispy, with vibrant cheese and pepper accents.

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This gluten-free cheddar jalapeño focaccia is everything you want in a savory bread. Crispy edges, a soft and airy middle, and just enough heat from the jalapeño to keep you coming back for more.

This is a half batch of my same-day gluten-free focaccia dough, scaled for an 8×8 pan and loaded with sharp cheddar and fresh jalapeño. Half the cheese and one diced jalapeño go straight into the dough before the rise. The rest goes on top before it hits the oven, so you get cheddar that melts into the crust and jalapeño slices that get a little caramelized around the edges.

Why You’ll Love This Recipe

No kneading required. Mix it in a stand mixer, spread it into the pan with oiled hands, and let it rise.
Same-day dough. One rise, no overnight wait. You can have this on the table in about 2 hours start to finish.
Tastes like the real thing. Caputo Fioreglut gives this focaccia a chewy, open crumb that most gluten-free breads can’t pull off. You’d never know it’s gluten-free.

Searching for more gluten-free focaccia recipes? Gluten-Free Pumpkin Focaccia / Gluten-Free Focaccia Pizza / Gluten-Free Garlic Butter Focaccia / Gluten-Free Chicago Hot Dog Focaccia

Sliced focaccia bread on a wooden surface, topped with melted cheese and jalapeño slices. The bread looks soft and airy with a golden crust.

Ingredient Notes

Caputo Fioreglut Gluten-Free Flour – This is the only flour I recommend for this recipe. It contains gluten-free wheat starch, which gives the dough the stretch and bounce that’s hard to get from rice or tapioca blends. It’s safe for most people with celiac disease, but if you have a wheat allergy, this flour is not for you.
Instant Yeast – No proofing needed. It goes straight into the dry ingredients with the flour, sugar, and salt.
Sharp Cheddar – Buy a block and cut it yourself. Pre-shredded cheddar has a coating that affects how it melts. You want big chunks that get gooey inside the dough and crispy on top.
Jalapeños – You’ll need 2. Dice one for the dough, slice the other for the topping. Remove the seeds from both if you want less heat, or leave some in if you want more.
Olive Oil – Don’t skimp. It goes in the dough, in the pan, and on top before baking. It’s what gives you those crispy, golden edges.
Flaky Sea Salt – I use Maldon. It goes on top right before baking and gives you those salty pops in every bite.

This Dough Is Supposed to Be Sticky

Gluten-free focaccia dough made with Caputo Fioreglut feels nothing like traditional bread dough. It’s thick and sticky, closer to cookie dough than something you’d knead. Don’t add more flour. Just oil your hands well before spreading it into the pan, and trust the process. The texture sorts itself out in the oven.

Recipe FAQs

Can I use a different gluten-free flour?

This recipe was developed specifically for Caputo Fioreglut. Other blends won’t produce the same texture or structure. The gluten-free wheat starch in Fioreglut is what gives this focaccia its chewy, open crumb.

Can I make this less spicy?

Yes. Remove all the seeds from both jalapeños before adding them. For even less heat, reduce to one jalapeño total and split it between the dough and the topping.

Can I make a double batch?

Yes. My gluten-free focaccia recipe uses the same dough doubled for a 9×13 pan. Keep the jalapeño and cheddar amounts proportional — double everything.

Expert Tips

Weigh your ingredients. Gluten-free flour is inconsistent by volume. A kitchen scale is the difference between focaccia that works and one that doesn’t.
Use warm water, not hot. The dough needs water between 120–130°F. Above 130°F and you risk killing the yeast.
Don’t rush the rise. The dough should double in size before you dimple it. If your kitchen is cold, it might take closer to 1.5 hours.

Golden brown focaccia bread topped with melted cheddar cheese and sliced jalapeños, shown in a baking pan on a wire rack. The bread appears soft and fluffy with visible air pockets.

Storage Instructions

Storing: Wrap tightly or store in an airtight container in the refrigerator for up to 3 days.

Freezing: Slice first, then freeze in a single layer before transferring to a freezer bag. Keeps for up to 2 months.

Reheating: Toaster oven or oven at 375°F until warm and the edges crisp back up. Skip the microwave or the crust goes soggy.

Serving Suggestions

This focaccia is made for dipping. My gluten-free broccoli cheddar soup uses the same cheddar you already have out, and a slice of this alongside a bowl of it is hard to beat. If you’re making a pot of my slow cooker turkey chili, this is the bread to put on the table with it. The jalapeño in the focaccia plays well with the heat in the chili. And if you want to keep things simple, a drizzle of good olive oil and a little extra flaky salt is all you need.

Get 10% off Caputo Fioreglut Flour

Caputo Fioreglut is the only flour I trust for this recipe. It’s what gives this focaccia its chewy, open crumb and crispy edges. You can grab it at Brick Oven Baker with code MEGAN for 10% off.