Build each pan
After the dough is shapedPan size
base
Salamoia
⅓ cup70 gCheese
Sharp cheddar
about 6 oz, grated (1½ cups)170 gToppings
Fresh jalapeños, thinly slicedSeeds out if you want it milder
2 jalapeños50 gFinishing
Flaky sea salt
½ tsp2 gJalapeño Cheddar Focaccia
Salamoia, Sharp cheddar, Fresh jalapeños, thinly sliced, Flaky sea salt. Scaled for 1 pan.
1 panFocaccia18×13"Salamoia
Make the base
Scaled for 1 pan · 1 batch · Base recipe →Whisk the warm water and salt together until no grains remain, then whisk in the olive oil until the mixture turns cloudy. It will separate within a minute — whisk it again right before you use it. Pour it over the dough immediately after dimpling so it pools in the wells; do not let it sit on the dough for more than 10 min before baking. Never cook this.
Extra-virgin olive oil
90 gWarm waterBody temperature — helps the salt dissolve
55 gFine sea salt
5 gPut it together
Once the sauce is made, for each pan- BeforeDimple the dough and pour the salamoia over.
- BeforePress half the jalapeño slices into the dimples, scatter the cheddar right to the edges, then the rest of the jalapeños.
- AfterScatter the flaky salt and run a spatula around the edge while it's hot so the cheese doesn't stick.
Shopping list
For 1 pan
Extra-virgin olive oil90 g
Warm water55 g
Fine sea salt5 g
Sharp cheddar170 g
Fresh jalapeños, thinly sliced50 g
Flaky sea salt2 g
Make a focaccia dough to match. The calculator opens with focaccia pre-selected — pick pan size and proof time next.
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