Skip to navigation Skip to content
Thai sweet chilli focaccia cut up into slices on a plate with tomatoes and chilli jam Tried & Tested

Sweet chilli focaccia

Read reviews
0 stars based on 0 ratings

A delightful twist on an Italian classic. Perfect for any alfresco dining occasion.

Key Information

  • Prep:
  • Bake:
  • Loaves:2
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a warm bowl mix the flour, salt and sugar together and stir in the yeast.

    Ingredients for this step

  2. Classic mode Step 2

    Measure out 400ml of warm water and mix together with the chilli jam and oil. Then mix the wet and dry ingredients together to make a soft dough.

     

    Ingredients for this step

    • 400ml 13½ fl oz Warm water
    • 4tbsp 4tbsp Chilli jam
    • 3tbsp 3tbsp Olive oil Plus extra to serve
  3. Classic mode Step 3

    Knead for 10 minutes on a lightly floured surface until smooth and elastic.

  4. Classic mode Step 4

    Oil two 23cm/9inch cake tins. Divide the dough into two pieces and roll each one into a 23cm/9inch circle and put into the tins. Alternatively you can place on two baking trays.

  5. Classic mode Step 5

    Using your fingertips, make deep dimples all over the surface of the dough. Cover with cling film and leave in a warm place for 30 minutes until doubled in size.

  6. Classic mode Step 6

    Preheat the oven to 230ºC (fan 210ºC, gas mark 8). Remove the cling film, drizzle each focaccia with olive oil and bake for 30 minutes until golden and cooked through. Cut into wedges and serve warm.

    Ingredients for this step

    • 3tbsp 3tbsp Olive oil Plus extra to serve