Chilli Oil Focaccia Recipe | Marion's Kitchen

Crispy Chilli-Oil Focaccia is fluffy, spicy and impossibly crunchy, thanks to Marion’s Kitchen Chilli Oil. An easy overnight bread that’s perfect for sharing, dipping or epic sandwiches.

📝 Ingredients

• 500 g bread flour
• 300 g room-temperature water
• 6 g instant yeast
• 10 g fine sea salt
• 3 tbsp Marion’s Kitchen Chilli Oil, plus extra for drizzling
• Finely sliced green onion (spring onion), to serve

👨‍🍳 Instructions

1. 1In a large bowl, mix the flour, water and yeast until no dry bits remain. Cover and leave at room temperature for 30 minutes.
2. 2After 30 minutes, sprinkle the dough with salt and knead for about 2 minutes, until the salt is fully worked in. Cover again and rest for another 30 minutes.
3. 3Drizzle 3 tablespoons of chilli oil (include the crispy bits) over the dough. Fold the dough over itself, place it in the fridge, and fold twice more, roughly once every hour.
4. 4After the final fold, transfer the dough to a well-oiled baking tray and gently stretch it to fit. Brush the top with extra chilli oil, cover with plastic wrap and refrigerate for at least 8 hours or overnight, until the dough has doubled in size.
5. 5Heat the oven to its highest setting (about 250 °C/230 °C fan). Using oiled fingertips, dimple the dough all over, drizzle on more chilli oil, then let it sit for 15–30 minutes while the oven finishes heating. Bake for 20 minutes, or until the top is deep golden and crisp.
6. 6Sprinkle with green onion, slice and enjoy while warm (or cool completely for sandwiches).