Sweet chilli focaccia

A sprinkling of sea salt and drizzle of olive oil really bring out the flavours in this Italian bread.

Serves: 8

Preparation time:  20 minutes

Cooking time:  30 minutes

Cooling time: 30 minutes (resting)

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You will need

  • 650g Allinson premium very strong white flour
  • 2 teaspoons salt
  • 1 teaspoon caster sugar
  • 2 teaspoons yeast
  • 4 tablespoons chilli jelly
  • 3 tablespoons olive oil, plus extra for greasing
  • Course sea salt, to finish
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Recipe Information

Step by step guide to making Sweet chilli focaccia

  1. In a warm bowl (rinse in hot water then dry thoroughly), mix together the flour, salt, caster sugar and yeast.
  2. In a jug, combine the chilli jam and olive oil with 400ml warm water, then stir this into the flour mixture to make a soft dough. Knead for 10 minutes on a lightly floured surface until smooth and elastic.
  3. Oil 2 x 23cm cake tins. Divide the dough into 2 pieces and roll each one into a 23cm circle, then place in the tins.
  4. Using your fingertips, make deep dimples over the surface of the dough. Cover with cling film and leave in a warm place for 30 minutes until doubled in size.
  5. Preheat the oven to 230ºC, fan 210ºC, gas mark 8. Remove the cling film, drizzle each focaccia with olive oil, sprinkle with a pinch of sea salt and bake for 30 minutes until golden and cooked.
  6. Leave to cool in the tins slightly, then remove and place on a wire rack. Slice into wedges to serve.

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Nutritional information for Sweet chilli focaccia

Nutritional information for Sweet chilli focaccia

Nutrition type per serving
Calories 172 kcal
Total Fat 3g
Saturated Fat 0.5g
Salt 0.62g
Sugar 0.8g

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