Jalapeño Popper Focaccia combines classic Italian bread with the bold flavors of a jalapeño popper, featuring a creamy, cheesy, and spicy filling piped into dimples and baked until golden. This savory bread merges familiar comfort flavors into an elevated appetizer or side dish.
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Dice one jalapeño and fold it into your focaccia dough during the stretch and fold process.
Prepare the other ingredients: slice the remaining jalapeños into rings, grate the cheeses, and cook the bacon until crispy. Reserve the bacon fat and crumble the cooled bacon.
In a bowl, make the filling by mixing the softened cream cheese with about half of the shredded cheddar and half of the crumbled bacon.
Transfer the cream cheese filling to a piping bag.
On a parchment-lined baking sheet drizzled with olive oil, stretch out the focaccia dough.
Pipe the cream cheese mixture over the dough, then top with some of the sliced jalapeño rings.
Fold the dough over to enclose the filling and let it proof.
While the dough proofs, prepare the topping by mixing the panko breadcrumbs, remaining shredded cheeses, remaining crumbled bacon, and some diced jalapeños in a bowl.
After proofing, stretch the dough out on the baking sheet. Sprinkle the panko topping evenly over the surface.
Drizzle with the reserved bacon fat, then dimple the dough with your fingers. Top with more sliced jalapeño rings.
Par-bake the focaccia. Then, remove it from the oven, top with more cheese, and return to the oven to bake until golden brown.
Once baked, poke holes all over the top of the focaccia.
Pipe the remaining cream cheese filling into the holes. Serve warm.
Store cooled focaccia in an airtight container at room temperature for up to 2 days, or wrap and freeze for up to 1 month; reheat wrapped in foil at 350°F.
piping bag with large round tip (for filling the dimples) · stand mixer or hand mixer (optional, for mixing filling)
Yes. Prepare the dough, let it rise once, then cover and refrigerate up to 24 hours. Bring to room temperature before dimpling and topping.
Stuff the filling between two layers of dough before the final rise, and ensure the top layer seals the edges. Pipe additional filling into the dimples after baking when it cools slightly.
Yes. Fresh jalapeños work well; slice them thin and remove seeds if you prefer less heat. Pat dry to avoid excess moisture in the filling.
Wrap in foil and warm in a 350°F oven for 10–15 minutes until heated through, or slice and toast in a skillet for a crispy edge.
Omit the bacon and increase cheddar and Monterey Jack by 2 oz each, or add roasted red peppers or sun-dried tomatoes for richness.
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