Cheddar and Jalapeño Focaccia

Combine the flour, sugar, salt, and instant yeast in a large mixing basin. Blend well.
Stir the olive oil and warm water into the dry ingredients gradually. Mix until a dough that is sticky forms.
Place the dough on a surface dusted with flour and knead it for about five minutes, or until it becomes elastic and smooth.
After putting the dough in a greased bowl and covering it with plastic wrap or a fresh kitchen towel, let it rise in a warm location for one to two hours, or until it has doubled in size.
Set the oven temperature to 425°F (220°C). A baking sheet may be lined with parchment paper or greased.

After punching down the rising dough, move it to the baking sheet that has been ready. Form the dough into a rectangle or other desired shape by gently pressing and stretching it to fit the baking sheet.
Evenly distribute the jalapeño slices over the dough, gently pushing them into the surface. Evenly coat the top by scattering the shredded cheddar cheese.
Sprinkle coarse sea salt and freshly ground black pepper over the focaccia's top.
For twenty to twenty-five minutes, or until the cheese is melted and bubbling and the bread is golden brown, bake the Jalapeño Cheddar Focaccia in a preheated oven.
After taking the focaccia out of the oven, allow it to cool somewhat. If preferred, sprinkle with freshly chopped parsley or cilantro.
Cut the Jalapeño Cheddar Focaccia into slices and serve warm or room temperature.