Sichuan Chili Crisp & Crispy Garlic Focaccia

Sichuan Chili Crisp & Crispy Garlic Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp fine sea salt
• 0.5 cup extra virgin olive oil
• 6 garlic cloves
• 0.5 cup neutral oil (e.g., canola, grapeseed)
• 3 tbsp Sichuan chili crisp
• 1 tsp flaky sea salt
• 0.25 cup fresh cilantro (optional)

How to make Sichuan Chili Crisp & Crispy Garlic Focaccia

1. In a large bowl, combine 1.5 cups warm water, 1 tsp granulated sugar, and 2.25 tsp active dry yeast; stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour and 1.5 tsp fine sea salt to the yeast mixture. Drizzle in 2 tablespoons of the 1/2 cup extra virgin olive oil.
3. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms, then knead for 5-7 minutes until the dough is smooth and elastic. If kneading by hand, transfer to a lightly floured surface.
4. Lightly oil a clean large bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a damp towel and let it proof in a warm place for 1 to 1.5 hours, or until doubled in size.
5. While the dough proofs, prepare the crispy garlic: Thinly slice 6 garlic cloves. Heat 1/2 cup neutral oil in a small saucepan over medium-low heat. Add the sliced garlic and cook gently for 5-8 minutes, stirring occasionally, until golden brown and crispy. Be careful not to burn it. Remove with a slotted spoon and drain on paper towels, reserving the garlic-infused oil.
6. Generously oil a 9x13-inch baking pan with 4 tablespoons of the remaining olive oil. Gently transfer the risen dough to the prepared pan, avoiding deflating it too much.
7. Gently stretch the dough to fit the pan, pushing it lightly towards the edges. If it resists, let it rest for 10 minutes, then stretch again. Cover loosely and let it rest for another 30 minutes for a second proof.
8. Preheat your oven to 425°F (220°C). Using oiled fingertips, gently dimple the dough all over, creating characteristic indentations. Drizzle 3 tablespoons Sichuan chili crisp evenly over the dough, ensuring the oil and chili flakes are distributed.
9. Scatter the crispy garlic over the dough. Sprinkle 1 tsp flaky sea salt evenly over the top. Drizzle the remaining 2 tablespoons extra virgin olive oil over the dimpled dough.
10. Bake for 25-30 minutes, or until the focaccia is golden brown on top and cooked through. The crispy garlic will become even more aromatic.
11. Remove the focaccia from the oven and carefully transfer it to a wire rack to cool slightly. If desired, garnish with 1/4 cup fresh cilantro before slicing and serving warm or at room temperature.

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