Step 1

Mix together 5 grams ripe sourdough starter with 55 grams water and 55 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Note: If you have ripe, bubbly, active sourdough starter, you can substitute it for the levain in this recipe.

Step 2

Mix: Mix together ripe, bubbly, active levain with water, salt and bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.

Step 3

Coil Fold # 1: Take the cover off the dough and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time. Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of dough. Then turn the container and repeat the coil fold. Watch a video of the coil fold process here. Cover and let rest for 30 minutes.

Step 4

Prepare the cheese and jalapeños: Shred 150 grams of cheese. Open and drain a 4 oz can of diced jalapeños.

Step 5

Coil Fold #2: Wet your hands. You will notice the dough is stronger than your first set of folds. Add 150 grams cheese and the can of drained jalapeños on top of the dough. Repeat the coil folds, incorporating the cheese and jalapeños as you go. Cover and rest for 30 minutes.

Step 6

Coil Fold #3: Wet your hands. Perform 3-4 coil folds, mixing the inclusions into the dough. Don't worry if they aren't all completely incorporated yet. Cover and rest for 30 minutes.

Step 7

Coil Fold #4: Repeat the last set of coil folds. Cover and rest the dough at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.

Step 8

Prepare the Paprika Oil: Mix together olive oil, melted butter, smoked paprika, garlic powder, onion powder and salt.

Step 9

Prepare the Pan: After the long bulk rest, prepare a 12-inch round non-stick metal pan (or 9 by 13-inch metal baking pan) with half of the paprika oil. Tip the pan around to coat the entire bottom of the pan. If your pan has issues with dough sticking put some parchment paper down before the butter/oil.

Step 10

Stretch the Dough: Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again. Pour the rest of the oil on top of the dough and cover with plastic wrap to proof. At this point you can cover the dough and refrigerate it for up to 48 hours before proceeding with a second proof and baking.

Step 11

Proof the Dough: Let the dough sit in a warm 78-80ºF place for 3-5 hours until doubled in size, puffed up and very airy. If the dough doesn't look like this, warm it up a little more and let it rise longer.

Step 12

Dimple the Dough: After the dough is puffed up, jiggly and aerated with air bubbles, pre-heat the oven to 450ºF. Sprinkle 100 grams shredded cheddar cheese on top of the dough, spreading it evenly over the focaccia. Top with diced or sliced jarred/canned or fresh jalapeños. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly.

Step 13

Bake Focaccia: Once the oven is pre-heated to 450ºF, bake for 25-30 minutes until bubbly, crispy and golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack. Enjoy!