Habanero Mango Focaccia with Cilantro

Habanero Mango Focaccia with Cilantro ingredients

• 1.5 cups Warm water
• 2.25 tsp Active dry yeast
• 1 tsp Granulated sugar
• 3.5 cups All-purpose flour
• 1.5 tsp Fine sea salt
• 0.25 cup Extra virgin olive oil
• 1 Ripe mango, diced (about 1/2-inch pieces)
• 0.5-1 Habanero pepper, minced (remove seeds and membranes for less heat)
• 0.25 cup Fresh cilantro, chopped
• 1 Lime, zest only
• 1 tsp Flaky sea salt
• 2 tbsp Extra virgin olive oil (for drizzling)
• 1 tbsp Honey (optional, for post-bake drizzle)

How to make Habanero Mango Focaccia with Cilantro

1. In a large bowl, combine 1.5 cups warm water (105-115°F or 40-46°C) with 2.25 tsp active dry yeast and 1 tsp granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. In a separate large bowl, whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt. Once the yeast mixture is foamy, pour it into the flour mixture, along with 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 5-7 minutes, until the dough is smooth and elastic.
4. Lightly oil a clean bowl, transfer the dough to it, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. While the dough rises, prepare the topping: Peel and dice the ripe mango into approximately 1/2-inch pieces. Carefully mince the habanero pepper; for less heat, remove the seeds and white membranes. Zest the lime.
6. Pour 2 tbsp extra virgin olive oil into a 9x13 inch baking pan and spread it evenly across the bottom and up the sides. Gently deflate the risen dough and transfer it to the prepared baking pan.
7. Stretch the dough gently to fill the pan, being careful not to tear it. If it resists, let it rest for 10 minutes and then continue stretching. Cover the pan loosely with plastic wrap and let it proof for another 30-45 minutes in a warm place.
8. Preheat your oven to 400°F (200°C) during the last 15 minutes of the second proofing. Uncover the dough and use your fingertips to create deep dimples all over the surface, pressing all the way down to the bottom of the pan.
9. Scatter the diced mango and minced habanero pepper evenly over the dimpled dough. Sprinkle with the lime zest and 0.25 cup chopped fresh cilantro.
10. Sprinkle 1 tsp flaky sea salt over the entire focaccia to enhance the flavors. Bake for 22-27 minutes, or until the focaccia crust is golden brown and the mango is slightly caramelized.
11. Remove the focaccia from the oven and, if desired, drizzle with 1 tbsp honey immediately for an added touch of sweetness. Carefully transfer it to a wire rack to cool for at least 15 minutes before serving.
12. Serve warm or at room temperature, cut into squares or rectangles. This focaccia offers a delightful balance of sweet, spicy, and tangy flavors, perfect for an adventurous palate.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.