Sweet Chilli Focaccia

  • Total Time

    1h 20m
    • Prep Time

      50m
    • Bake Time

      30m
  • Makes

    2


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

Method

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

  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.  

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

  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. 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. 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.

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