Vegan Cheddar Jalapeno Mini Focaccia

Vegan Cheddar Jalapeno Mini Focaccia

In the realm of plant-based gastronomy, our recipe for “Gourmet Vegan Delight – Cheddar Jalapeno Mini Focaccia” stands as a testament to the rich and diverse flavors that can be achieved without compromising on ethical choices. This delectable creation melds the warmth of traditional focaccia with the zesty kick of jalapenos, all perfectly complemented by the savory notes of vegan cheddar.

Dough Crafting Excellence: At the heart of this culinary masterpiece lies a meticulously crafted dough. The amalgamation of active dry yeast, warm water, and a touch of sugar kickstarts the yeast activation process, creating a foundation for a pillowy, flavorful base. Our carefully selected all-purpose flour, salt, and a drizzle of olive oil contribute to a dough that undergoes a thorough kneading process, resulting in a texture that is both tender and elastic.

Rising to Perfection: The dough, having been masterfully shaped and infused with passion, undergoes a first rise, doubling in size to unlock its full potential. This patient process is crucial to ensuring the exquisite texture that sets our mini focaccia apart. A second rise, albeit shorter, guarantees each bite maintains the perfect balance of fluffiness and density.

Artful Toppings and Seasoning: To elevate these mini delights to gourmet status, a symphony of toppings is orchestrated. Vegan cheddar, expertly shredded, adorns the surface, creating a melty, golden crown. Sliced jalapenos, strategically placed, infuse each bite with a tantalizing spiciness. A final flourish of olive oil, dried oregano, and a pinch of salt and pepper heightens the overall flavor profile, promising a sensory experience that transcends expectations.

Baking Brilliance: As the oven preheats to 400°F (200°C), the mini focaccia undergoes a final transformation. The baking process, carefully timed at 15-20 minutes, yields a golden-brown exterior that conceals a symphony of flavors within. The result is a mini marvel, worthy of gracing any gourmet table.

Serving Sophistication: Allowing the freshly baked focaccia to cool briefly ensures the flavors settle, creating a sensory masterpiece. These miniature delights, borne out of a commitment to cruelty-free cuisine, represent not only a feast for the palate but also a celebration of ethical choices and culinary finesse. Serve warm and savor the intricate dance of flavors in each bite.



Vegan Cheddar Jalapeno Mini Focaccia


For the Dough:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 cup warm water (about 110°F/43°C)
  • 1 teaspoon sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil

For Topping:

  • 1 cup vegan cheddar cheese, shredded
  • 2-3 jalapenos, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. Activate the Yeast:
    • In a small bowl, combine warm water and sugar. Stir to dissolve the sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until it becomes foamy.
  2. Prepare the Dough:
    • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a dough forms.
    • Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
  3. First Rise:
    • Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
  4. Preheat the Oven:
    • Preheat your oven to 400°F (200°C). Grease a mini muffin tin or line it with parchment paper.
  5. Form the Focaccia:
    • Punch down the risen dough and divide it into small portions. Roll each portion into a ball and place it into the mini muffin tin.
  6. Topping:
    • Brush the top of each mini dough ball with olive oil.
    • Sprinkle vegan cheddar cheese over the top, add a slice or two of jalapeno, and sprinkle with dried oregano, salt, and pepper.
  7. Second Rise:
    • Let the mini focaccia rise again for about 15-20 minutes.
  8. Bake:
    • Bake in the preheated oven for 15-20 minutes or until the tops are golden brown.
  9. Serve:
    • Allow the mini focaccia to cool slightly before removing them from the muffin tin. Serve warm and enjoy!

Nutritional Information (Per Serving – Makes Approx. 24 Mini Focaccia):

Calories: 120-140 kcal
Total Fat: 6-8g

  • Saturated Fat: 1-2g
  • Monounsaturated Fat: 4-5g
  • Polyunsaturated Fat: 1g
    Cholesterol: 0mg
    Sodium: 150-200mg
    Total Carbohydrates: 13-15g
  • Dietary Fiber: 1-2g
  • Sugars: 0-1g
    Protein: 2-3g

Vitamins and Minerals (Approximate percentages based on a 2000-calorie diet):

  • Calcium: 2-4%
  • Iron: 6-8%
  • Vitamin A: 0%
  • Vitamin C: 2-4%