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Chilli, Ginger and Coriander Focaccia

Chilli, Ginger and Coriander Focaccia

Recipe Submitted By: bakingmad

Heat and spice in a focaccia. Best served while still warm

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	Makes 1 focaccia
Skill Level	Easy
Average Rating

Chilli, Ginger and Coriander Focaccia Ingredients

300 grams	Very Strong White Bread Flour (Allinson)
100 grams	Strong White Bread Flour (Allinson)
1 tsp	Sea Salt
2	small red chillies
1	bunch of fresh coriander, chopped
1 tbsp	fresh ginger, peeled and grated
7 sachet	Easy Bake Yeast (Allinson)
225 ml	Water Warm
1 tbsp	Olive Oil

This recipe uses

How to make Chilli, Ginger and Coriander Focaccia

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Place all the ingredients (except half the chillies and coriander) into a mixer with a dough hook attached.
Mix to a soft dough and knead for 5 minutes.
If mixing by hand, put the dry ingredients (except half the chillies and coriander) into a bowl and sprinkle on the yeast.
Mix to a soft dough with the water and honey.
Turn onto a floured board and knead for 10 minutes.
Shape the dough into a circle. Place onto a greased baking sheet and dimple the surface with your fingertips.
Sprinkle over the remaining chillies and coriander and leave to prove until double in size. Meanwhile preheat the oven to 190°C/fan 170°C/Gas Mark 5
Brush with olive oil.
Bake for 30 minutes.

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