In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Mix well.
Gradually add the warm water and olive oil to the dry ingredients. Stir until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead it for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
Punch down the risen dough and transfer it to the prepared baking sheet. Gently press and stretch the dough to fit the baking sheet, forming a rectangle or desired shape.
Arrange the jalapeño slices evenly over the dough, pressing them lightly into the surface. Sprinkle the shredded cheddar cheese over the top, ensuring even coverage.
Season the top of the focaccia with freshly ground black pepper and a sprinkle of coarse sea salt.
Bake the Jalapeño Cheddar Focaccia in the preheated oven for 20-25 minutes, or until the bread is golden brown and the cheese is melted and bubbly.
Remove the focaccia from the oven and let it cool slightly. Sprinkle with fresh cilantro or parsley for garnish, if desired.
Slice and serve the Jalapeño Cheddar Focaccia warm or at room temperature.
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