Easy no knead Overnight Jalapeno Popper Focaccia Recipe- Phenomenal Focaccia Flavor to try
Craving a spicy, cheesy bread that’s incredibly easy to make? This Easy No-Knead Overnight Jalapeño Popper Focaccia is just what you need! Perfect for beginners and seasoned bakers alike, this recipe requires no kneading—just a single bowl to mix the dough, making it foolproof even if you’re new to baking. The recipe requires no kneading! Simply prep the dough the night before, and by morning, it’s ready to transform into a delicious focaccia. The dough is layered with jalapeños, cheese, and a creamy cream cheese filling, then topped with more jalapeños, cheese, and crispy breadcrumbs for an irresistible crunch. After baking, a final piping of cream cheese mixture adds an extra layer of indulgence. Whether as a snack, appetizer, or spicy side dish, this easy focaccia is sure to impress with minimal effort! Hands down this will be one of the best focaccia flavors you will try!
Happy Baking!
Servings: 1 big loaf
Prep Time: 20 mins
Rest Time: 12+ hours
Baking Time: 25-30 mins
Total Time Taken: 1 day
Ingredients:
Dough-
440g all-purpose flour
8g salt
2g sugar
7g active/instant yeast
390g lukewarm water
About 1/3 cup olive oil
Cream cheese Filling:
8 oz Cream cheese softened
1.5-2 tsp garlic powder
1-2 tsp chili flakes
1/2 tsp nutmeg powder
1/2-1 tsp paprika
1/2-1 tsp Salt as per taste
1/4 tsp pepper
1/2 tsp sugar
Toppings-
1/2 cup jalapenos finely chopped
1 cup cheddar cheese cut into small pieces; divided
1-2 jalapenos thinly sliced
1/3 cup breadcrumbs
About 1/3 cup olive oil
Directions:
In a large mixing bowl mix the yeast and water. If you are using active yeast mix it and let it activate by letting it stand for 10-15 mins. If you are using instant yeast just mix
Add the flour and then the salt & sugar.
Using a rubber or silicone spatula, mix it well until combined. You do not need to knead the dough; just mix until there are no flour pockets.
Grease the bowl and the dough ball with olive oil. Make sure it is greased well all around so they do not dry out.
Ideally, use a silicone lid to close the bowl shut or double wrap with cling wrap to ensure no air goes in.
Set it in the fridge for 8-10 hours minimum. I like to keep it overnight. You can keep it in the fridge for 24-36 hours easily. The dough will become about 3 times in size.
Cream cheese filling: In a mixing bowl mix cream cheese, garlic powder, chili flakes, paprika, salt, sugar, pepper and nutmeg. Mix it well and transfer it to a piping bag. Keep it aside.
Once out of the fridge punch the dough to deflate it.
Prep a baking tray by lining it with parchment and lightly greasing it. Transfer the dough onto the tray. I used a quarter sheet tray.
Lightly oil your fingers and use it gently spread out the dough slightly.
Pipe about half of the cream cheese mixture onto the dough. Sprinkle the chopped jalapeno and half of the cheddar cheese onto the dough. Leave about 1/2 inch along the edges.
Fold the top end onto the middle of the dough. Fold it over itself to completely encase the fillings.
Gently rotate the dough so that the longest part of the dough is along the length of the tray.
Cover the dough with a little olive oil and let it proof for 2-4 hours at room temperature.
The dough will become 2-3 times in size. Preheat the oven to 425F.
Place the sliced jalapenos all over the dough along with the remaining cheddar cheese. Sprinkle the breadcrumbs over it and drizzle some olive oil over the dough.
Using your fingers gently make dimples on the dough.
Bake for 25-30 minutes at 425F, rotating the tray midway. Take it out when the edges are golden brown and is cooked through in the middle.
Once out of the oven, let it cool for 4-5 minutes.
Using a chopstick or the back of a knife or spoon make some holes spaced out over the baked dough. I made about 20 holes.
Pipe all the remaining cream cheese filling in the holes, about 1/2 tbsp each.
Let it cool for 2-3 minutes after piping.
Cut it as you please and serve.
You can store the extra by wrapping it in cling wrap & keeping it in a cool place or the fridge.
Notes / Tips:
Do not add salt directly to the yeast mixture.
Grease your palms lightly with olive oil while working on the dough.
Let the dough rest to become fluffy.
Make the dimples in the dough right before baking.
Be generous with olive oil, and trust. me you will be happy with the results.
Focaccia is best when served hot from the oven.
Don’t skip the breadcrumbs!
Be sure to space out the holes for piping the cream cheese. This helps it be evenly spread out!
