Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling, at least 15 minutes.

In a large bowl or mixer, combine the flour, 1 tablespoon of kosher salt, 1/2 cup Hor Crispy Oil (just the oil, hold the solid ingredients for later) and the yeast mixture. Once the dough has come together, continue to knead for 5 to 6 minutes until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a lightly floured surface, then knead it by hand 1 or 2 minutes. Again, give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a rimmed baking sheet with 1/4 cup Hot Crispy Oil (leave the solid ingredients in the remaining ¼ cup of Hot Crispy Oil).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with Hot Crispy Oil. Continue to stretch the dough to fit the pan.

Pour the remaining Hot Crispy Oil WITH all the chunky ingredients over the dough, then fold and restretch to fit the pan. (I ration the pepper mix so I can do this 2-3 times.) On your final stretch, spread your fingers out and make finger holes all the way through the dough.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little Hot Crispy Oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Danny Walton
Senior Creative Video Producer | T Brand Studio

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