Chili Cheese Focaccia Toast
Serves 1
Directions
- 1Mix flour, salt, instant yeast, za'atar, water, and oil until combined.
- 2Cover the dough and let it rest for 15 minutes.
- 3Perform the first of three stretch and pulls.
- 4Let the dough rest in the fridge for at least 12 hours.
- 5Prepare your stuffing and toppings: grate mozzarella cheese, chop bird's eye chilies, scallions, and cilantro, and roast garlic.
- 6Tip the dough into a lined and oiled baking dish.
- 7Brush on your roasted garlic.
- 8Sprinkle in the scallions, chilies, cilantro, and cheese.
- 9Fold the dough like a letter, flip it over.
- 10Cover the dough for its final proof for two hours.
- 11Sprinkle some olive oil on the dough.
- 12Press down with your fingers to create indents and bubbles.
- 13Top with some more cheese and flaky salt.
- 14Bake at 450°F (232°C) for around 30 minutes.
- 15Quickly melt some butter and mix in the leftover roasted garlic, chilies, and cilantro.
- 16Brush the butter mixture on top of the bread.
- 17Top with more Parmesan cheese.
- 18Cut into it while it's still warm.
Ingredients
- Flour
- Salt
- Instant yeast
- Za'atar
- Water
- Oil
- Mozzarella cheese
- Bird's eye chilies
- Scallions
- Cilantro
- Roasted garlic
- Olive oil
- Cheese (for topping)
- Flaky salt
- Butter
- Parmesan cheese
Equipment
BowlMeasuring cupMeasuring spoonWhiskCover (cloth)Plastic wrapGraterCutting boardKnifeBaking dishParchment paperBaking brushOvenSaucepanWhisk (small)Wire rack
Tips
- Make sure to have wet hands when stretching and pulling the dough so it doesn't stick to you.
- Roasted garlic will cut the sharpness of the chilies.
- Brush the butter mixture on top of the bread for more flavor.
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