Chili Oil Focaccia

RECIPE

Chili Oil Focaccia

This Mamas Chili Oil Focaccia has it all- an olive oil-kissed golden crispy exterior, pillowy, and chili oil for a spicy kick! This no-knead overnight focaccia is the perfect bread for beginners and only needs basic pantry staple ingredients.

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INSTRUCTIONS

Make the starter. Cover the bowl with plastic wrap and let it sit at room temperature for 1½ to 2 hours. Then transfer it to the refrigerator overnight.
To make the dough the next day- Remove the starter from the refrigerator. It will look hydrated, expanded, and slightly bubbly.
In a large bowl add the water, all of the starter, 3 tablespoons of olive oil, and stir to combine.
Add the flour, salt, and yeast and stir until the flour is hydrated. Cover with plastic wrap and set it in a warm place for 30 minutes.
Wet your hands to stretch and fold the dough. Lift and fold the dough over itself 3 times. Cover with plastic wrap. Repeat this process every 30 minutes, five times.
Generously coat a 9x13 baking pan with ⅓ cup olive oil. Transfer the dough and drizzle a little olive oil. Stretch and dimple the dough for 1 ½ hours
Preheat the oven to 450°F.
Roast the garlic: While you rise and stretch the dough, roast the garlic. You will add the roasted garlic to the dough during the stretching process. Add small dollops of chili oil to the dimple, top with sesame seeds, and push in scallion
Before the final dimple, top with more olive oil over the bread. Dimple it again.
Bake for 18-20 minutes. When it’s done it should be golden brown. Remove from the oven.
Drizzle with more olive oil and sprinkle with a ¼ teaspoon flaky sea salt. Give it about 5 minutes to cool, then transfer it to a cutting board.

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Chili Oil Focaccia

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