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Chinese Chilli Oil Focaccia

This chili oil focaccia has a perfectly crispy exterior that is soft and chewy on the inside with little dimpled pockets of vibrant and fragrant chili oil for a spicy hit.
The focaccia dough is incredibly easy to make (you don’t even have to knead it!) and depending on how adventurous you're feeling, you can either make or buy the chilli oil. 
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Prep Time 20 minutes
Cook Time 20 minutes
Proofing 2 hours
Servings: 8
Course: Appetizer
Cuisine: Chinese, Italian
Ingredients Method

Ingredients
  

Focaccia:
  • 350 g flour
  • 300 ml warm water
  • 1 tsp instant yeast
  • 1 tsp honey salt
Chilli oil:
  • 1 cup neutral oil like vegetable or canola
  • 8 cloves garlic minced
  • 1 tsp fennel seeds
  • 1 cinnamon stick
  • 2 star anise
  • 2 tsp Sichuan peppercorns
  • ½ cup chilli flakes
  • 2 tbsp sesame seeds salt to taste

Method
 

To start, you'll need to make the focaccia dough.
  1. In a large mixing bowl, combine the flour and salt. In a separate bowl, combine the warm water, honey, yeast, olive oil and set aside for 5 minutes or until the yeast starts to bubble slightly.
  2. Add the liquids to the flour and mix until thoroughly combined. The dough will be very wet and sticky - don’t worry, it's meant to be like that!
  3. Cover with a tea towel or cling film and set aside for an hour or 2 or until doubled in size. Alternatively, you can place it in the fridge overnight to proof. This isn't necessary, but will just give the focaccia a stronger flavour as the yeast is allowed to develop slowly over a longer time.
In the meantime make you chilli oil.
  1. Add the garlic, star anise, cinnamon, fennel, peppercorns and oil to a saucepan and place on the stove over medium heat. Allow to simmer for about 5 minutes or until the garlic just turns golden. Be very careful not to take the garlic too far as it can go bitter very quickly.
  2. In a heatproof bowl, add the chilli flakes, sesame seeds and salt.
  3. As soon as the garlic is golden, pour the oil and spice mixture over the chilli flakes and mix to combine.
  4. Once the dough has doubled in size, add a few tablespoons of chilli oil to the base of a baking dish and tip in the dough. Spread the dough out as best as you can then set aside for another hour or 2 until it is puffed and filling the space of the tray.
  5. Preheat the oven to 200C.
  6. Cover the top of the dough with a few more tablespoons of chilli oil then dimple the dough by pressing in with your finger tips.
  7. Bake in the oven for 20-30 mins or until the top is golden and crisp.
  8. Allow the cool for a few minutes before slicing.