Focaccia with chilli miso oil

Name: Focaccia with chilli miso oil
Prep time: 30 min
Total time: 3140 min
Yield: 700
Ingredients: 500 g white flour; ½ tsp dry yeast; 2 shallots; 3 garlic cloves; 3 red chillies; 3 red chilli peppers; 2 dl sunflower oil; 2 tbsp olive oil; 1 ½ tsp salt; 2 tbsp miso paste; 1 tbsp soy sauce; 1 tsp sea salt; 2 tbsp sesame seeds

A little patience is required when it comes to making focaccia using this method, as the dough must be left to rise in the fridge for 48 to 72 hours. However, by chilling the dough in this way with a little yeast, you will end up with the fluffiest focaccia. You'll just need to plan in advance when you intend to serve it. The chilli miso oil is an extravagant topping for this Italian classic. Of course, you can also make more traditional versions with ingredients such as rosemary or tomatoes. In this case, the topping would be added prior to baking.

Ingredients

700 g

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Focaccia dough

500 g white flour

1 ½ tsp salt

½ tsp dry yeast

4 dl water

Chilli miso oil

2 dl sunflower oil

2 shallots, finely chopped

3 garlic cloves, finely chopped

3 red chillies, deseeded, finely chopped

3 red chilli peppers, finely chopped

2 tbsp miso paste

1 tbsp soy sauce

Focaccia

2 tbsp olive oil

1 tsp sea salt

Bake

2 tbsp sesame seeds

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How it's done

Focaccia dough

Mix the flour, salt and yeast in a bowl. Pour in the water, mix with a wooden spoon until you have a sticky dough, cover and leave to rise at room temperature for approx. 20 mins.

Fold the dough

Ease the dough away from the edge of the bowl with damp hands, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 20 mins. Repeat this step two more times. Cover the dough and chill for at least 48 hrs., fold the dough again with damp hands after approx. 12 hrs. and 24 hrs.

Chilli miso oil

Heat the oil in a pan. Add the shallots, fry until they turn brown, stirring occasionally. Add the garlic, chillies and chilli peppers, simmer for approx. 10 mins. Add the miso paste and soy sauce, leave the chilli miso oil to cool.

Focaccia

Using a dough scraper, transfer the dough to a baking tray that has been well greased or lined with baking paper, drizzle with oil, stretch to approx. 1 cm thick. Leave the dough to rise again at room temperature for approx. 2 hrs. With oiled fingers, press little hollows into the surface of the dough.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 200 °C. Remove the focaccia, brush with 4 tbsp of the chilli miso oil, sprinkle with sesame seeds, return the focaccia to the oven for approx. 10 mins. Remove from the oven, slide onto a cooling rack, serve warm or cold.

Good to know

Note:	Take care when measuring out the chilli oil. The degree of hotness can vary significantly depending on the type of chilli.
Shelf life:	Keep the remainder of the miso chilli oil in an airtight container for approx. 2 weeks.

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700 g

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