Hoot Manuka Smoked Chilli Oil Focaccia

Hoot Manuka Smoked Chilli Oil Focaccia

Experience the ultimate focaccia with a smoky twist, using Hoot Manuka Smoked Chilli Oil. Perfect for adding gourmet flair to any meal.

Ingredients:

• 500g all-purpose flour
• 10g kosher salt
• 2g instant yeast
• 350ml water
• 50ml Hoot Manuka Smoked Chilli Oil
• 15ml flaky sea salt
• Fresh rosemary

Method:

1. Mix Dough:

   • In a large bowl, combine the flour, kosher salt, and instant yeast.
   • Gradually add the water while stirring with a wooden spoon or your hands until a sticky dough forms.
   • Knead the dough in the bowl for about 2-3 minutes until all the flour is fully incorporated and the dough becomes elastic and sticky.

2. First Rise:

   • Cover the bowl with plastic wrap or a damp kitchen towel.
   • Refrigerate overnight, or for at least 12 hours. The long, cold fermentation will develop a richer flavor and better texture.

3. Shape:

   • The next day, oil a baking sheet or pan generously with Hoot Manuka Smoked Chilli Oil.
   • Transfer the dough to the baking sheet. With wet hands, stretch and spread the dough to fit the pan.
   • Dimple the surface of the dough using your fingertips, pressing down to create deep impressions without tearing the dough.

4. Second Rise:

   • Cover the dough loosely with plastic wrap or a damp towel.
   • Let it rise at room temperature for 2-4 hours until it becomes puffy and bubbly.

5. Top & Bake:

   • Preheat the oven to 220°C (425°F).
   • Drizzle additional Hoot Manuka Smoked Chilli Oil over the top of the risen dough.
   • Sprinkle with flaky sea salt and fresh rosemary leaves.
   • Bake for 25-30 minutes, or until the focaccia is golden brown and crispy on the edges.

Notes:

• Overnight Refrigeration: The long, cold fermentation allows the dough to develop a richer flavour and improves its texture, making it airy and chewy.
• Handling Sticky Dough: The dough will be very sticky. To manage this, keep your hands wet while handling it to prevent sticking.
• Proper Oil Use: Ensure the baking sheet is generously oiled to prevent the dough from sticking and to create a crispy crust.
• Dimpling the Dough: Dimple the dough thoroughly before the second rise. This helps create the characteristic focaccia texture and pockets for the chilli oil to pool in.
• Adding Toppings: Drizzle the Hoot Manuka Smoked Chilli Oil just before baking to infuse the bread with a smoky, spicy flavour. Sprinkle flaky sea salt and fresh rosemary for added taste and aroma