Chili Oil & Chinese Sausage Focaccia

This recipe for Chili Oil Focaccia features the delicious savory Asian flavors of chili oil, garlic and green onions, studded with Chinese sausage packed in a light and fluffy dough.

Course Appetizer, Side Dish

Cuisine Asian, Italian

Prep Time 15

Cook Time 20

Chilling Time 12

Total Time 12 35

Servings

Calories 317kcal

Author Michelle

Ingredients

Focaccia dough:

250 ml cool water
1 tablespoon active dry yeast
1 teaspoon granulated sugar
300 g all-purpose flour
½ teaspoon sea salt
2 tablespoon olive oil + extra for greasing

Toppings:

2-3 tablespoon chili oil or to your taste
2 stalks green onion chopped
1 tablespoon minced garlic
1 Chinese sausage (lap cheong) thinly sliced

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.
Cover and let it rest at room temperature for 30 minutes. Then give it a stretch and fold (take the dough and stretch it over itself a few times). Let it rest for another 30 minutes and repeat, for a total of 4 times.
Pour a drizzle of olive oil around the edges of the dough.
Place the dough into the refrigerator to rest 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. Dough temperature should be around 75°F.
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.

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