Here we’ve transformed a simple focaccia recipe with two of our delicious new products to create a spicy focaccia that is perfect for dipping, making sandwiches or just enjoyed with a good spread of salted butter.
Ingredients:
The South Devon Chilli Farm Hot Habanero Sea Salt
The South Devon Chilli Farm Hot Habanero Oil
300g Strong Bread Flour
6g Dried Yeast
5g Fine Salt
210ml Warm Water
Method:
These quantities make a small square loaf; the measurements can be scaled up for a larger loaf.
Mix the flour, yeast and salt in a large mixing bowl. Slowly add the water while you continue to mix the ingredients until a shaggy dough begins to form. Drizzle in a glug of chilli oil and bring together into a ball.
Turn the dough onto a clean surface and begin to knead for 10 minutes. The dough will be sticky to begin with so knead by slapping the dough on the table and folding over itself until you can knead the dough more easily.
Wipe out the mixing bowl and add a small drizzle of oil.
Form the dough into a ball and place in the bowl. Cover with a tea towel and allow to sit for 30 minutes. If you wish to have the bread on the same day, allow the dough to double in size. However, for the best flavour and textural results, cover with clingfilm and refrigerate overnight.
Once your dough is ready, lightly oil a high sided baking tray. You can also bake the dough freeform if you wish.
Remove the dough from the bowl and gently place it in the baking tray, holding the middle of the dough with your hands and allowing the 2 sides to fold over themselves.
Leave the dough to sit for 1 hour before gently pressing the dough into shape with your fingers.
Leave for 15 minutes, preheat the oven to 240˚C Fan.
Sprinkle a generous amount of Hot Habanero Sea Salt over the dough before drizzling over some Hot Habanero Oil. Gently press the salt and oil into the dough to create dimples.
Allow the dough to sit for 10 minutes and then place in the oven. Cook for 10 minutes at 240˚C and then drop the temperature to 200˚C for a further 10 minutes.
Once the top is nicely golden, remove from the oven. Leave to sit in the tray for 5 minutes before removing and placing on a wire rack.
Allow the focaccia to rest for 10 minutes and then slice up and enjoy however you wish.
