Looking for a bread that’s anything but bland? This overnight focaccia is fluffy on the inside, crackly on top and loaded with the bold, garlicky heat of Marion’s Kitchen Chilli Oil. The slow, cold ferment develops extra flavour (and does most of the hard work for you), while a final drizzle of chilli-crisp goodness creates golden, fiery pockets that beg to be pulled apart. It’s the perfect make-ahead bake for entertaining, Sunday brunch or levelling-up your favourite sanga. No fancy equipment, no stress, just big flavour and maximum crunch.
500 g bread flour
300 g room-temperature water
6 g instant yeast
10 g fine sea salt
3 tbsp Marion’s Kitchen Chilli Oil , plus extra for drizzling
Finely sliced green onion (spring onion), to serve
- In a large bowl, mix the flour, water and yeast until no dry bits remain. Cover and leave at room temperature for 30 minutes.
- After 30 minutes, sprinkle the dough with salt and knead for about 2 minutes, until the salt is fully worked in. Cover again and rest for another 30 minutes.
- Drizzle 3 tablespoons of chilli oil (include the crispy bits) over the dough. Fold the dough over itself, place it in the fridge, and fold twice more, roughly once every hour.
- After the final fold, transfer the dough to a well-oiled baking tray and gently stretch it to fit. Brush the top with extra chilli oil, cover with plastic wrap and refrigerate for at least 8 hours or overnight, until the dough has doubled in size.
- Heat the oven to its highest setting (about 250 °C/230 °C fan). Using oiled fingertips, dimple the dough all over, drizzle on more chilli oil, then let it sit for 15–30 minutes while the oven finishes heating. Bake for 20 minutes, or until the top is deep golden and crisp.
- Sprinkle with green onion, slice and enjoy while warm (or cool completely for sandwiches).
