Focaccia Piccante Recipe

Activate yeast

In a small bowl combine the warm water (325 ml) with the sugar (5 g) and the active dry yeast (7 g). Stir gently and let sit 5–8 minutes until foamy and fragrant.

Mix dough

In a large mixing bowl combine the flour (500 g) and salt (10 g). Make a well, pour in the yeast mixture and 30 ml of the olive oil. Using a wooden spoon or your hand, mix until a shaggy dough forms and most flour is hydrated.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium for 5–6 minutes. If dough feels very sticky, add up to 1–2 tbsp (15–30 g) flour.

First rise

Lightly oil a clean bowl with 10 ml olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free spot for 60–90 minutes, until doubled in size.

Shape in pan

Generously oil a 30x20 cm (12x8 in) baking tray with 10 ml olive oil. Transfer the risen dough to the tray and gently stretch and press it to fit the pan. If it resists, let rest 10 minutes then continue. Cover and proof 30–45 minutes until slightly puffed.

Prepare herb-garlic oil

While the dough proofs, combine the remaining 30 ml olive oil with the minced garlic (2 cloves), chopped rosemary (2 tbs), chopped parsley (2 tbs), lemon zest (1 tsp, optional) and chili flakes (1 tsp, optional) in a small bowl. Stir and let sit for 10–15 minutes to infuse.

Dimple the dough

Preheat the oven to 230°C (450°F). Using your fingertips, press deep dimples all over the surface of the proofed dough, working quickly so it doesn’t deflate completely.

Add toppings

Drizzle about half (≈20 ml) of the herb-garlic oil evenly over the dough, letting it pool in some dimples. Scatter the thinly sliced fresh red chillies across the surface and sprinkle the coarse sea salt (1 tsp) and a little extra chopped rosemary if desired.

Bake

Place the tray on the middle rack and bake 18–22 minutes until golden-brown on top and cooked through. Rotate the tray halfway through baking for even color.

Finish

Remove from oven and immediately brush with the remaining infused oil. Taste and add extra flaky sea salt or a pinch more chili flakes to taste. Let rest 5–10 minutes, then cut into squares. Serve warm.