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Chil crisp focaccia

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Prep Time 3 hours 30 minutes
Cook Time 1 hour
Servings: 12 peices
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 2 1/4 tsp active dry yeast
  • 1 Tbsp honey
  • 2 1/2 cups lukewarm water
  • 5 cups AP flour
  • 1 Tbsp salt
  • 8 Tbsp olive oil divided + more for hands
  • 3 Tbsp unsalted butter + more for pan
  • Flaky sea salt
  • 4 Tbsp chili crisp divided

Equipment

  • 1 jelly pan
  • 1 large bowl

Method
 

  1. In a large bowl, whisk together yeast, honey, and water.
  2. Let sit for 5 minutes, or until the yeast activates (becomes puffy).
  3. Add flour and salt.
  4. Mix with spatula until dough is "shaggy" and no dry flour is visible. (loose)
  5. Pour 4 Tbsp olive oil into another large bowl. Transfer dough to bowl and turn to coat. Cover bowl with lid or plastic wrap and let rise for at least 2 hours or until doubled in size.
  6. Generously butter a 13×9” pan until bottom and sides are coated.
  7. Pour 3 Tbsp olive oil in center of pan. - tip the pan and move the oil so it covers the whole bottom
  8. Using two forks, pull edges of dough away from edges of bowl. Give bowl a quarter turn. Repeat forking and quarter turn three more times.
  9. Transfer dough to pan. Pour any leftover oil from bowl onto dough.
  10. Let dough rise in pan uncovered for another 1 hour or until doubled in size.
  11. Place a rack in middle of oven. Preheat to 450ºF.
  12. Drizzle more oil over top of dough and top with 2 Tbsp chili crisp.
  13. Dimple dough all over with your fingers. Be sure to push your fingers all the way to the bottom of the pan as you dimple.
  14. Drizzle 1 Tbsp olive oil over top of dough then sprinkle with sea salt. Bake until golden brown all over, about 20-30 minutes.
  15. When ready to serve focaccia—In a small pot over medium heat, add butter and 2 Tbsp chili crisp. Whisk together until well-combined. Brush evenly over top of focaccia. Slice into squares. Enjoy!