Instructions

Add the warm water, active dry yeast, and sugar to a large mixing bowl. Stir gently and let sit for 5 to 10 minutes, or until the yeast begins to look foamy.

Add the sourdough discard and stir until mostly combined.

Add the flour, salt, and melted butter. Mix until all of the flour is hydrated and a sticky, shaggy dough forms.

Cover the bowl and let the dough rest for 30 minutes.

With damp hands, stretch one side of the dough up and fold it toward the center. Rotate the bowl and repeat on all four sides. Cover and rest for another 30 minutes.

Sprinkle the shredded cheddar and diced jalapeños over the dough. Perform another set of stretch-and-folds, gently working the cheese and jalapeños into the dough.

Cover and rest for 30 minutes. Perform one final set of stretch-and-folds.

Cover the bowl and allow the dough to rise in a warm place for about 1 to 1 ½ hours, or until noticeably puffy and increased in volume.

Grease a 9x13-inch baking pan generously with softened or melted butter.

Transfer the dough to the prepared pan. Gently stretch it toward the corners. If the dough springs back, let it rest for 10 minutes before stretching it again.

Cover and let the dough rise for 45 to 60 minutes, or until very puffy and bubbly.

Preheat the oven to 425°F.

Combine the melted butter with the garlic powder.

Drizzle or brush the garlic butter over the risen dough.

Use your fingertips to press deep dimples across the entire surface of the focaccia.

Sprinkle the remaining shredded cheddar evenly over the top. Arrange the sliced jalapeños over the cheese, pressing them lightly into the dough.

Sprinkle with flaky salt, if desired.

Bake for 22 to 28 minutes, or until the focaccia is deeply golden around the edges and the cheese is melted and beginning to brown.

Let the focaccia cool in the pan for about 10 minutes before removing and slicing.

Serve warm.