Chili Oil Scallion Focaccia Bread

Chili Oil Scallion Focaccia Bread

Crispy on the outside and airy on the inside, this Chili Oil Scallion Focaccia Bread is topped with Mama's Chili Oil, sliced scallions, and a sesame seed crust. The dough is made through a slow, cold fermentation process and is an approachable bread making recipe since it doesn't require any kneading. You can eat it alone fresh out of the oven or cut in half to make a delicious sandwich!

 

 

 

Instructions:

  1. To make the starter: combine warm water, flour, and yeast. Cover the bowl with plastic wrap and let it sit at room temp for 1½ hours. Then transfer it to the refrigerator to ferment overnight.

  2. Remove the starter from the fridge, it'll look a little bubbly. Transfer it to a larger bowl, and add 3 tbsp of olive oil and water, stir to combine 
  3. Add flour, salt, and yeast and mix until a loose dough comes together. Cover with plastic wrap and let it rise for 30 minutes in a warm area.
  4. Wet your hands to prevent the dough from sticking and fold it over a couple of times. Repeat this process 5 times, every 30 minutes.
  5. Coat a 9x13 pan with a generous drizzle of olive oil. Transfer the dough into the pan. drizzle more olive oil. Stretch and dimple the dough. Repeat this 3 more times, every 30 minutes.
  6. Preheat the oven to 450 °F
  7. Press in the roasted garlic, dimple the dough, spoon on dollops of Mama's Chili Oil on top, and top with sliced scallions and sesame seeds. 
  8. Bake for 18-20 minutes. It should come out golden brown with darker brown bubbles. Remove from the oven and allow it to cool a bit. Enjoy!
    Cook, create, kai dong!
Asian Food Mama's Chili Oil

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