Chili Oil & Chinese Sausage Focaccia
User Reviews
5
Chili Oil & Chinese Sausage Focaccia
Description
Chili Oil & Chinese Sausage Focaccia combines a classic Italian flatbread base with bold Asian flavors. The dough is made with all-purpose flour, active dry yeast, water, olive oil, and salt, then refrigerated overnight to ferment slowly, enhancing its texture and taste. When ready to bake, the dough is spread out and topped generously with chili oil and minced garlic, which are pressed into its surface using fingertips to create characteristic dimples. Green onions and thinly sliced Chinese sausage are sprinkled on top, adding a savory and slightly sweet flavor from the cured meat.
The resulting focaccia is a harmonious blend of spicy and savory, with the chili oil providing heat balanced by the rich, meaty sausage and aromatic green onions. It bakes to develop a golden crust with crisp edges, while remaining soft and fluffy inside. This focaccia offers a unique twist that suits eating warm as a snack or alongside other dishes.
The method requires patience to allow the dough to ferment well, which contributes to the focaccia's crumb and taste. Pressing the toppings into the dough locks in their flavors. Adjust the chili oil amount to control the spice level according to preference.
Ingredients
Focaccia dough:
- 250 ml water cool
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 300 g all-purpose flour
- ½ teaspoon salt sea salt
- 2 tablespoon olive oil extra for greasing
Toppings:
- 2-3 tablespoon Chili oil or to your taste
- 2 talks green onion chopped
- 1 tablespoon garlic minced
- 1 Chinese sausage thinly sliced, aka lap cheong
Instructions
Make the focaccia dough:
- In a large bowl, combine water, sugar and active dry yeast. Give it a stir using a wooden spoon or silicone spatula.
- Add in flour, sea salt and olive oil. Continue to mix until everything the dough roughly comes together. It will be sticky -- don't worry.
- Pour a drizzle of olive oil around the edges of the dough.
- Cover the bowl with a lid and place into the refrigerator overnight.
Prepare the focaccia:
- Remove the dough from the fridge and transfer to a 9" by 13" baking sheet lined with parchment paper.
- If the dough is too stiff, let it rest at room temperature before transferring to the baking sheet.
- Let the dough warm up to room temperature (anywhere from 2-4 hours, depending on how warm your kitchen is), or until it becomes light and bubbly.
- Pour chili oil and sprinkle garlic over the surface of the focaccia dough and use your finger tips to make small indentations on the dough, at the same time pressing in the garlic.
- Sprinkle on chopped green onion and press Chinese sausage pieces into the dough.
- Preheat oven to 450°F/232°C
- Bake the focaccia on the lower 3rd rack of the oven at 450°F/232°C for 15-20 minutes, or until the top is lightly golden in color. (If the tops are browning too quickly, cover with a piece of aluminum foil).
- Remove from oven and let cool in the baking pan for 10 minutes, before transferring to a wire rack to cool completely.
- Cool completely before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 291mg | 12% |
| Potassium | 112mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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