Experience the perfect fusion of Italian tradition and Asian flare with this airy focaccia, highlighted by the bold kick of HOT JIANG® chili oil and the fresh bite of green onions.
Chili Oil Focaccia
2 cup flour
3/4 cup water
1/2 Tsp. Instant Yeast
1/2 Tsp. Salt
1 Tsp. Olive Oil
1 Tbsp. Hot Jiang® chili oil
Chopped Green Onions
Combine water, yeast, salt, honey and olive oil, in a medium sized bowl and mix well. Add in flour and slowly incorporate until a sticky dough forms.
Cover the dough and let it rest for 15 minutes.
Fold the dough onto itself 4-6 times, rotating the bowl 90 degrees between each fold. Repeat the process.
Cover and let rest for 15 minutes, and fold. The dough will still be pretty squishy and sticky, but should be smoother and firmer.
Cover and let rise at room temperature for 1 hour 30 minutes. The dough should have increased slightly in size.
Drizzle in approximately 1 tablespoon of olive oil into a pan lined with parchment paper. Transfer the dough from the bowl to the pan. Fold the dough into itself and flip the dough over so the folds are on the bottom
Cover, and let rise for another 1 hour 30 minutes until the dough is airy and bubbly and has filled in the pan.
Preheat the oven to 425°F.
Before placing it in the oven, drizzle on 1 tablespoon of Hot Jiang® chili oil and sprinkle chopped green onions, and bake for 20-25 minutes until golden brown on top.
Remove from the oven and run a knife around the edges to loosen the dough and turn it out onto a cooling rack. Let cool for at least 15 minutes before slicing.