No-Knead Chilli Oil Focaccia
September 18, 2024
The perfect party staple, this no-knead focaccia brings the heat with our Italian Style Chilli
Ingredients
- 615ml lukewarm water
- 7g yeast
- 2 teaspoons honey
- 625g plain flour
- 3 teaspoons fine salt
- Extra virgin olive oil
- 1 garlic clove, minced
- 150g cherry tomatoes, halved
- 1 tablespoon Bippi’s Italian Style Chilli
- 1 teaspoon sea salt
Instructions
- In a large bowl, combine the lukewarm water, yeast, and honey. Whisk well and let it sit for 8-10 minutes until frothy.
- Stir in the flour and fine salt using a wooden spoon until the mixture is well combined and no dry spots remain.
- Drizzle 2 tablespoons of olive oil into a clean, large bowl. Transfer the dough to this bowl, turning it to coat it with the oil. Cover with plastic wrap and refrigerate until doubled in size, at least 7 hours or overnight.
- Preheat your oven to 230°C. Line a baking tray with parchment paper. Remove the dough from the refrigerator and gently lift and fold it into the centre of the bowl using two forks.
- Transfer the dough to the prepared baking tray and let it prove in a warm spot until doubled in size, about 1.5 to 3 hours.
- In a small bowl, mix the cherry tomatoes with the minced garlic and 1 tablespoon of olive oil.
- Once the dough has risen, drizzle approximately 1 tablespoon of olive oil over it. Lightly oil your hands and dimple the dough all over.
- Spread the cherry tomato mixture evenly over the dough and sprinkle with sea salt.
- Bake for 25-30 minutes, or until the focaccia is golden and crisp. Before serving, brush or spoon Bippi’s Italian Style Chilli over the top. Note: If your oven has a proofing function, I recommend using it for the second rise after the dough has been transferred to the tray.
Make it with
