Spicy Focaccia
Serves 10
10 mins prep
25 mins cook
35 mins total
This is my take on a delicious and spicy focaccia. This recipe uses sourdough and is fully fermented, filled with crispy onion chili oil and finished with a drizzle of hot honey. This is the perfect balance of flavors and a nice change of pace from your traditional sourdough focaccia.
In the morning, feed your sourdough starter.
In the afternoon, when your sourdough starter is bubbly and active, assemble your dough.
Dough Assembly
In a large mixing bowl, whisk together your sourdough starter, water, chili oil, and olive oil. Add in your flour and salt and mix until a shaggy dough forms.
Cover and let rest for 1 hour.
After resting, perform your first set of stretch and folds by pulling one side of the dough up and towards the middle, rotating the bowl each time until a semi smooth dough forms.
Cover and let rest for 30 minutes. Perform 2 - 4 more stretch and folds every 30 minutes to one hour apart.
After your last stretch and fold, cover with a damp tea towel or bowl cover and let rest on the counter overnight to bulk ferment. About 12 hours.
In the morning
The next morning, your dough should have doubled in size.
Drizzle one tablespoon of olive oil into your baking dish. Transfer your dough directly into the pan
Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil.
Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
When your dough is ready to bake, preheat your oven to 450 degrees.
Use your fingers to create dimples all over the surface of the dough.
Spoon the chili onion crunch evenly over the dough, ensuring it gets into the dimples. Drizzle a little more olive oil over the top if desired
Bake at 450 degrees for 25 - 30 minutes until the top is brown and crispy and the bread is fully cooked.
Finish off with a drizzle of hot honey, cut into squares or wedges and serve warm. Enjoy as an appetizer, snack, or side dish!
