# Jalapeño Popper Focaccia

This is a recipe for Jalapeño Popper Focaccia, a super bread perfect for Super Bowl or game day food, made with focaccia dough, jalapeños, cream cheese, cheddar cheese, bacon, panko bread crumbs, and flaky sea salt.

- Cuisine: Italian
- Category: Baked Goods
- Language: en

## Ingredients

- 1 batch focaccia dough
- extra virgin olive oil
- 3 fresh jalapeños
- 4 fresh jalapeños
- 330 g full fat cream cheese
- 150 g cheddar cheese
- 10 strips smoked streaky bacon
- 25 g panko bread crumbs
- flaky sea salt
- 50 g grated cheese
- 2 tablespoons bacon fat

## Instructions

1. Prepare the focaccia dough according to the recipe instructions.
2. Before the first stretch and fold, scatter 1/3 of the diced jalapeños (equivalent to 1 diced jalapeño) over the dough and then stretch and fold the dough to incorporate them.
3. Repeat this with another 1/3 of the diced jalapeño for the second set of stretch and folds.
4. Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.
5. While the dough is proofing, prepare the cream cheese mixture by cooking bacon until crispy and reserving the bacon fat.
6. Dice all the bacon into a fine crumb.
7. In a bowl, stir together the cream cheese, 50g (1/2 cup) grated cheese, and half of the crispy bacon crumbs.
8. Transfer the mixture into a piping bag with a wide open tip or a zip-top freezer bag with a snipped corner for piping.
9. When the dough has finished proofing, prepare the baking tray by lining it with parchment paper and generously drizzling with extra virgin olive oil.
10. Tip the dough into the tray and gently stretch it out towards the edges.
11. Pipe half of the cream cheese mixture into the dough.
12. Arrange half of the sliced jalapeños (2 jalapeños worth) over the cream cheese.
13. Fold the dough up into thirds (like a big burrito) and flip it over so the smooth side is on top.
14. Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature for 1.25-2 hours until the dough has spread out, risen, and is jiggly.
15. Use oiled fingers to coax the dough to the edges of the tray if it hasn’t spread all the way out.
16. Near the end of proofing, preheat the oven to 220C/430F.
17. Mix together the panko, the remaining chopped bacon, the remaining diced jalapeño (1 jalapeño worth), and 50g (1/2 cup) grated cheese.
18. Sprinkle the mixture over the dough.
19. Drizzle over about 2 tablespoons of the bacon fat.
20. Dimple the dough thoroughly.
21. Arrange the remaining jalapeño rings into the dimples.
22. Bake for 14 minutes.
23. Remove the focaccia from the oven, scatter over the remaining 50g (1/2) cheese.
24. Return to the oven for a further 8-10 minutes until deep golden brown.
25. Once baked, immediately use a thick straw to poke holes over the top of the bread.
26. Pipe the second half of the cream cheese mixture into the holes created.
27. Wait at least 15 minutes before cutting in to enjoy.

## Equipment

- baking tray
- tea towel
- piping bag
- zip top freezer bag
- parchment paper
- inverted tray
- thick straw

## Tips

- Wait at least 15 minutes before cutting into the focaccia to enjoy.

## Source

- Original video: https://vm.tiktok.com/ZMSn1asgY/
- Recipe page: https://www.cliprecipe.com/recipe/6f38dfbe-24d3-47c0-b300-85f5b02301ae
- Extracted: 2025-07-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt