Chilli Focaccia
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is my go to focaccia recipe when I want something with a real kick. The beauty of it is that you can have fresh, fragrant bread on the table in under an hour, making it perfect for weeknight dinners or when unexpected guests drop by. I love using fresh red chillies here because they're packed with vitamin C and capsaicin, which can actually boost your metabolism. What really won me over though is how simple and economical the whole thing is. You probably have most of these ingredients in your kitchen already, and the technique is so straightforward that even if you're new to bread making, you'll nail it first time. The combination of crispy focaccia with fiery chilli and fragrant rosemary is absolutely addictive.
Ella x
Ingredients
- 400 gstrong bread flour
- 280 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 60 mlextra virgin olive oil(divided)
- 2fresh red chillies(thinly sliced)
- 3garlic cloves(minced)
- 2fresh rosemary sprigs(chopped)
- 5 gsea salt flakes(for topping)
- 2 gcracked black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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.
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