Garlic Chili Oil Cheddar & Scallion Focaccia
Garlic Chili Oil Cheddar & Scallion Focaccia
Ingredients
For the Focaccia Dough
- 540 g warm water
- 12 g sugar
- 1 pinch salt
- 740 g all purpose flour
- 2 packets rapid rise instant yeast
For the Topping
- 2/3 cup garlic chili oil, divided
- 3 cups sharp cheddar, cut into cubes
- 5-6 scallions, thinly sliced, divided
- 1-2 tablespoons black sesame seeds
- 1 teaspoon flaky salt, as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, sugar, pinch of salt, all purpose flour, and rapid rise instant yeast.
⏱️ 2 min
- 2
Attach the dough hook and knead the dough on medium speed for about 6 minutes, until it is smooth and elastic. The dough will be wet and sticky, but should hold together.
⏱️ 6 min
- 3
Drizzle about 4 tablespoons of the garlic chili oil onto a half sheet pan, ensuring the bottom is well coated.
⏱️ 1 min
- 4
Transfer the focaccia dough to the prepared pan and flip it over once to ensure both sides are coated in the chili oil.
⏱️ 1 min
- 5
Gently spread the dough out over the pan, pushing it towards the edges.
⏱️ 2 min
- 6
Scatter half of the cubed sharp cheddar and about two-thirds of the thinly sliced scallions evenly over the surface of the dough.
⏱️ 2 min
- 7
Perform a letter fold: fold one-third of the dough over the middle, then fold the opposite third over that. This incorporates the toppings into the dough.
⏱️ 1 min
- 8
Flip the folded dough seam-side down in the pan.
⏱️ 1 min
- 9
Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled in size and very puffy. This will take approximately 60 minutes, depending on your environment.
⏱️ 60 min
- 10
While the dough is rising, preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375
- 11
Once the dough has risen, use a pastry brush to spread the remaining garlic chili oil evenly over the surface of the dough.
⏱️ 1 min
- 12
Sprinkle generously with flaky salt, the black sesame seeds, and the remaining scallions.
⏱️ 1 min
- 13
Lightly oil your fingers and gently dimple the dough all over, creating small indentations.
⏱️ 1 min
- 14
Top the dough with the remaining cheddar cubes, pressing them slightly into the dimples.
⏱️ 1 min
- 15
Bake for 30-35 minutes, or until the focaccia is deeply golden brown and the cheese is bubbling and crisp around the edges.
⏱️ 35 min•🌡️ 375
- 16
Let the focaccia cool slightly in the pan before slicing and serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chili Oil Cheddar & Scallion Focaccia
For the Focaccia Dough
- 540 g warm water
- 12 g sugar
- 1 pinch salt
- 740 g all purpose flour
- 2 packets rapid rise instant yeast
For the Topping
- 2/3 cup garlic chili oil, divided
- 3 cups sharp cheddar, cut into cubes
- 5-6 scallions, thinly sliced, divided
- 1-2 tablespoons black sesame seeds
- 1 teaspoon flaky salt, as needed
Instructions
- 1
In the bowl of a stand mixer, combine the warm water, sugar, pinch of salt, all purpose flour, and rapid rise instant yeast.
⏱️ 2 min - 2
Attach the dough hook and knead the dough on medium speed for about 6 minutes, until it is smooth and elastic. The dough will be wet and sticky, but should hold together.
⏱️ 6 min - 3
Drizzle about 4 tablespoons of the garlic chili oil onto a half sheet pan, ensuring the bottom is well coated.
⏱️ 1 min - 4
Transfer the focaccia dough to the prepared pan and flip it over once to ensure both sides are coated in the chili oil.
⏱️ 1 min - 5
Gently spread the dough out over the pan, pushing it towards the edges.
⏱️ 2 min - 6
Scatter half of the cubed sharp cheddar and about two-thirds of the thinly sliced scallions evenly over the surface of the dough.
⏱️ 2 min - 7
Perform a letter fold: fold one-third of the dough over the middle, then fold the opposite third over that. This incorporates the toppings into the dough.
⏱️ 1 min - 8
Flip the folded dough seam-side down in the pan.
⏱️ 1 min - 9
Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled in size and very puffy. This will take approximately 60 minutes, depending on your environment.
⏱️ 60 min - 10
While the dough is rising, preheat your oven to 375°F (190°C).
⏱️ 15 min•🌡️ 375 - 11
Once the dough has risen, use a pastry brush to spread the remaining garlic chili oil evenly over the surface of the dough.
⏱️ 1 min - 12
Sprinkle generously with flaky salt, the black sesame seeds, and the remaining scallions.
⏱️ 1 min - 13
Lightly oil your fingers and gently dimple the dough all over, creating small indentations.
⏱️ 1 min - 14
Top the dough with the remaining cheddar cubes, pressing them slightly into the dimples.
⏱️ 1 min - 15
Bake for 30-35 minutes, or until the focaccia is deeply golden brown and the cheese is bubbling and crisp around the edges.
⏱️ 35 min•🌡️ 375 - 16
Let the focaccia cool slightly in the pan before slicing and serving. Enjoy!
⏱️ 5 min