Incorporate the diced jalapeños into the dough

• Before the first stretch and fold, scatter a third of the diced jalapeños over the dough and stretch and fold to incorporate them.
• Repeat with another third of the diced jalapeños for the second set of stretch and folds.
• Cover the bowl with a tea towel and proof the dough as instructed in the dough recipe.

Cook and crumble the bacon

• Bake the bacon on a tray in the oven at 230 °C for about 12-15 minutes until crispy.
• Reserve the bacon fat from the tray and dice the bacon into a fine crumb.

Make the cream cheese filling

• Stir together the cream cheese, half of the grated cheddar and half of the crispy bacon crumbs in a bowl.
• Transfer into a piping bag with a wide open tip, or into a zip-top bag with a corner snipped off.

Fill and fold the dough

• Line the baking tray with parchment and generously drizzle with olive oil, then tip in the dough and gently stretch it towards the edges.
• Pipe half of the cream cheese mixture over the dough and arrange half of the sliced jalapeños over it.
• Fold the dough up into thirds like a burrito and flip it over so the smooth side is on top.

Second proof

• Cover with an inverted tray or oiled nonstick parchment paper and proof at room temperature until the dough has spread out, risen a little and is jiggly.
• Use oiled fingers to coax the dough to the edges of the tray if needed.

Preheat the oven

• Preheat the oven to 220 °C near the end of the proofing time.

Top the focaccia

• Mix the panko, the remaining bacon, the remaining diced jalapeño and half of the remaining cheddar.
• Sprinkle the mixture over the dough and drizzle over the reserved bacon fat.
• Dimple the dough thoroughly and arrange the remaining jalapeño rings into the dimples.

Bake the focaccia

• Bake for 14 minutes.
• Remove from the oven, scatter over the remaining cheddar and return to the oven for a further 8-10 minutes until deep golden brown.

Pipe the cream cheese into the bread

• Immediately use a thick straw to poke holes over the top of the hot bread.
• Pipe the second half of the cream cheese mixture into the holes; the residual heat will melt it.

Rest and serve

• Wait at least 15 minutes before cutting into the focaccia.