Chilli Focaccia

Instructions

1. 1

   Mix warm water with yeast and let sit for 2 minutes until foamy. In a large bowl, combine flour and salt, then pour in yeast mixture and 30 ml of olive oil. Mix until a shaggy dough forms.

   Tip: The dough should be slightly sticky—resist the urge to add more flour.

2. 2

   Knead the dough for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic. Shape into a ball and place in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes to 1 hour until doubled in size.

   Tip: Rising time depends on room temperature; warmer kitchens will proof faster.

3. 3

   While dough rises, warm remaining 30 ml of olive oil in a small pan and gently infuse it with sliced chillies, minced garlic, and chopped rosemary for 3-4 minutes over low heat. Remove from heat and set aside.

   Tip: Don't let the garlic brown—you want a fragrant infusion, not burnt flavours.

4. 4

   Preheat oven to 220°C. Transfer risen dough to a parchment-lined baking tray and gently stretch it into a 25 cm x 35 cm rectangle, leaving dimples as you go.

   Tip: Use your fingertips to create those signature focaccia dimples all over the surface.

5. 5

   Pour the chilli-infused oil evenly over the dough, gently pressing it into the dimples. Scatter with sea salt flakes and cracked black pepper.

   Tip: Reserve a little of the oil to drizzle over the top for extra flavour.

6. 6

   Bake for 20-25 minutes until the focaccia is golden brown and sounds hollow when tapped on the bottom.

   Tip: The edges should be crispy and the centre soft with a slight chew.

7. 7

   Remove from oven and let cool for 5 minutes on the tray before transferring to a wire rack. Serve warm or at room temperature, torn into pieces.

   Tip: Focaccia is best enjoyed on the day it's made but keeps well for 2 days wrapped in foil.