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)
0.0/5 stars Av. customer rating
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
Recipe Information
Step by step guide to making Sweet chilli focaccia
- In a warm bowl (rinse in hot water then dry thoroughly), mix together the flour, salt, caster sugar and yeast.
- 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.
- 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.
- 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.
- 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.
- Leave to cool in the tins slightly, then remove and place on a wire rack. Slice into wedges to serve.
Summary of customer ratings and reviews
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 |
This recipe is:
- Vegetarian
- No egg products
- No dairy products
- Cutting down fat