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–+ servings
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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Gluten-Free Cheddar Jalapeño Focaccia

This gluten-free cheddar jalapeño focaccia is made with a half batch of Caputo Fioreglut dough baked in an 8x8 pan, loaded with sharp cheddar and fresh jalapeño inside and on top. The edges crisp up in the olive oil, the middle stays soft and airy, and the heat from the jalapeño comes through in every bite. No kneading, one rise, and it comes out of the oven golden and bubbling.
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Prep Time 15 minutes
Cook Time 26 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 11 minutes
Servings 9 servings
Metric - US Customary

Ingredients

For the Dough:

  • 260 g (2 cups) Caputo Fioreglut Gluten-Free Flour - do not substitute another flour
  • 6 g (2 teaspoons) instant yeast
  • 6.25 g (1½ teaspooons) granulated sugar
  • 6 g (1 teaspoon) kosher salt
  • 240 g (1 cup) warm water - 120–130°F
  • 21 g (1½ tablespoons) extra-virgin olive oil
  • 1 small jalapeño - seeds removed, diced
  • 85 g (3 oz) sharp cheddar - cubed

For the Topping:

  • 14 g (1 tablespoon) extra-virgin olive oil - for the pan
  • 21 g (1½ tablespoons) extra-virgin olive oil - for drizzling
  • 85 g (3 oz) sharp cheddar - cubed
  • 1 small jalapeño - seeds removed, thinly sliced
  • ½ teaspoon flaky sea salt

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 260 g (2 cups) Caputo Fioreglut Gluten-Free Flour, 6 g (2 teaspoons) instant yeast, 6.25 g (1½ teaspooons) granulated sugar, and 6 g (1 teaspoon) kosher salt. Whisk together.
  • Add 240 g (1 cup) warm water and 21 g (1½ tablespoons) extra-virgin olive oil. Mix on medium speed for 4 minutes. The dough will be sticky and thick.
    Close-up of smooth, creamy gluten-free focaccia dough in a glass mixing bowl with visible swirls and ridges from mixing.
  • Stir in the 1 small jalapeño (diced) and 85 g (3 oz) sharp cheddar (cubed).
    A glass bowl containing creamy focaccia dough with cubed cheddar cheese and chopped jalapeños on top, ready to be mixed.
  • Grease an 8x8-inch pan with 14 g (1 tablespoon) extra-virgin olive oil. Transfer the dough to the pan and use well-oiled hands to spread it into the corners.
    A close-up of a metal baking pan with a ball of gluten-free focaccia dough containing chopped jalapeños and cubed cheddar cheese, drizzled with olive oil.
  • Cover and let rise in a warm spot for 1 to 1.5 hours, until doubled in size.
    Unbaked gluten-free focaccia dough in a square pan, with visible chunks of cheddar cheese and diced jalapeños mixed throughout the dough, ready to be baked.
  • During the last 30 minutes of rising, preheat the oven to 425°F.
  • Drizzle the top of the dough with 21 g (1½ tablespoons) extra-virgin olive oil.
    Olive oil is being poured onto unbaked gluten-free focaccia dough with visible chunks of diced jalapeño and cubed cheddar cheese in a baking pan. The dough appears soft and bubbly, ready for baking.
  • Use oiled fingers to dimple the dough all over.
    Hands pressing dimples into focaccia dough in a square metal baking pan, with olive oil and small pieces of jalapeños and cheddar cheese visible on top.
  • Top with 1 small jalapeño (sliced), remaining 85 g (3 oz) sharp cheddar, and ½ teaspoon flaky sea salt.
    Close-up of raw focaccia dough topped with sliced jalapeños, cubes of cheddar cheese, and drizzled with olive oil, ready to be baked.
  • Bake for 23–26 minutes, until golden brown and the cheese is bubbling. Cool slightly before slicing.
    A square pan of golden-brown gluten-free focaccia bread topped with melted cheddar cheese and sliced green jalapeños, cooling on a wire rack.

Notes

  • Flour: Caputo Fioreglut contains gluten-free wheat starch and is tested to below 20 ppm gluten. Safe for most people with celiac disease, but not suitable for those with a wheat allergy.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Freeze sliced for up to 2 months. Reheat in a toaster oven or oven at 375°F.

Nutrition

Calories: 237kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 513mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 223IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 0.1mg
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