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Calabrian Chili & Fennel Seed Focaccia
recipe
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Washington D.C.
Calabrian Chili & Fennel Seed Focaccia
Becca Jacobs
Becca Jacobs
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$1.00
An airy and chewy focaccia topped with Calabrian chili paste and fennel seeds. This focaccia gets a boost of flavor from the little bit of whole wheat flour that mimics the mature flavors you'd get from a sourdough or a longer proofing process.
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You Need

1 Focaccia Loaf
  • 6g active dry yeast
  • 450g warm water
  • 10g honey
  • 400g bread flour
  • 100g wheat flour
  • 25g extra virgin olive oil (+more for oiling the pan)
  • 15g kosher salt
  • Topping of your choice: Calabrian chili paste and fennel seeds

    • How To

    1. Add yeast, warm water, and honey to a large bowl and mix until honey dissolves.
    2. Add bread flour, wheat flour, olive oil, and salt and mix until a shaggy dough forms.
    3. Cover and rest for 30 minutes.
    4. Complete a round of stretch and folds, then cover and refrigerate overnight.
    5. Transfer dough to a generously oiled sheet pan and let it rest in a warm spot for 3-4 hours or until it fills the majority of your pan and starts to bubble.
    6. Heat oven to 450F.
    7. Drizzle olive oil on the surface, dimple, and sprinkle the toppings of your choice on.
    8. Bake for 25-30 minutes until a deep golden brown and rest for 30 minutes before slicing.