5 from 15 votes
Chili Oil & Chinese Sausage Focaccia
This recipe makes a focaccia dough topped with chili oil, garlic, green onions, and thin slices of Chinese sausage for a savory, spicy bread. The dough is prepared with yeast, flour, and olive oil, then chilled overnight for flavor development. After warming to room temperature, the toppings are pressed into the dough, creating a spiced, aromatic focaccia with hints of umami from the sausage. It’s a textured bread with crispy edges from baking and a soft interior, good for serving as a snack or accompaniment to meals.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
12 hrs
Total Time
12 hrs 35 mins
Servings:
6
Calories:
317 kcal
Course:
Side Dish, Appetizer
Cuisine:
Asian, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 317
% 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.