In a mixing bowl, mix flour and salt.

In a measuring cup, dissolve yeast along with sugar in ½ cup of warm water (not too hot because it will kill the yeast). Let the yeast sit for 5 minutes and bubble up*

In your flour mixture, pour in half of the olive oil followed by your activated yeast. Either knead by hand or use a stand mixer. Add in enough water until the dough comes together and forms into a smooth pliable ball.

Oil the bowl with a little bit of oil to prevent any crust from forming on the dough. Cover the bowl with a clean cloth or saran wrap and let ithe dough dough double in size. I like to tuck the bowl away in a dry place like a cabinet.

Once the dough has doubled in volume, flatten it out in a greased 9x13 inch pan. If the dough shrinks as you spread it to the edges of the pan, let it rest for a few minutes and proceed.

Cover the pan to let the dough rise a second time (about 30 mins to an hour). The dough would not rise too much at this point but would be enough to make it fluffy.

At this point preheat your oven to 425 degrees F

Now take your fingers and press them into the surface of the dough. You want to create the signature dimples of Focaccia bread throughout the surface.

Now brush the surface with the remaining olive oil and top with sliced jalapeno peppers and cheddar cheese.

Baked for 20 minutes at 425 degrees F. I like to turn on the broiler for a few minutes to brown the top just slightly.

Enjoy!

Finally top with