Scallion Chili Oil Focaccia Sandwich Bread No Knead & So Easy!

105 mins
Serves 4
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Directions

  1. 1In a bowl, mix lukewarm water, yeast, and sugar.
  2. 2In a bowl, mix lukewarm water, yeast, and sugar.
  3. 3In a bowl, mix lukewarm water, yeast, and sugar.
  4. 4Add flour and mix until no dry flour is left.
  5. 5Add flour and mix until no dry flour is left.
  6. 6Add flour and mix until no dry flour is left.
  7. 7Add salt and olive oil, then coil fold immediately.
  8. 8Add salt and olive oil, then coil fold immediately.
  9. 9Add salt and olive oil, then coil fold immediately.
  10. 10Keep folding until the dough can’t fold anymore.
  11. 11Keep folding until the dough can’t fold anymore.
  12. 12Keep folding until the dough can’t fold anymore.
  13. 13Cover and let it rest for 20 minutes.
  14. 14Cover and let it rest for 20 minutes.
  15. 15Cover and let it rest for 20 minutes.
  16. 16Add cheddar cheese, scallions, and chili oil.
  17. 17Add cheddar cheese, scallions, and chili oil.
  18. 18Add cheddar cheese, scallions, and chili oil.
  19. 19Coil fold again until everything is mixed into the dough.
  20. 20Coil fold again until everything is mixed into the dough.
  21. 21Coil fold again until everything is mixed into the dough.
  22. 22Cover and let it rest for 10 hours, or until puffy.
  23. 23Cover and let it rest for 10 hours, or until puffy.
  24. 24Cover and let it rest for 10 hours, or until puffy.
  25. 25Oil your parchment paper, then place the dough on it.
  26. 26Oil your parchment paper, then place the dough on it.
  27. 27Oil your parchment paper, then place the dough on it.
  28. 28Gently stretch and flatten it a little without removing too much air.
  29. 29Gently stretch and flatten it a little without removing too much air.
  30. 30Gently stretch and flatten it a little without removing too much air.
  31. 31Drizzle more chili oil on top, then divide the dough into 4 pieces.
  32. 32Drizzle more chili oil on top, then divide the dough into 4 pieces.
  33. 33Drizzle more chili oil on top, then divide the dough into 4 pieces.
  34. 34Leave it for 20 minutes without covering.
  35. 35Leave it for 20 minutes without covering.
  36. 36Leave it for 20 minutes without covering.
  37. 37Slide the parchment onto a very hot tray inside a preheated oven at the highest temperature your oven goes.
  38. 38Slide the parchment onto a very hot tray inside a preheated oven at the highest temperature your oven goes.
  39. 39Slide the parchment onto a very hot tray inside a preheated oven at the highest temperature your oven goes.
  40. 40Bake for 8 minutes, then reduce the heat to 4000F and finish baking for about 17 minutes, or until golden.
  41. 41Bake for 8 minutes, then reduce the heat to 4000F and finish baking for about 17 minutes, or until golden.
  42. 42Bake for 8 minutes, then reduce the heat to 4000F and finish baking for about 17 minutes, or until golden.

Ingredients

  • 350 g flour
  • 350 g flour
  • 350 g flour
  • 320 g lukewarm water
  • 320 g lukewarm water
  • 320 g lukewarm water
  • 1 tsp yeast
  • 1 tsp yeast
  • 1 tsp yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 100 g cheddar cheese, cut into cubes
  • 100 g cheddar cheese, cut into cubes
  • 100 g cheddar cheese, cut into cubes
  • 6 scallions, chopped
  • 6 scallions, chopped
  • 6 scallions, chopped
  • 3 tbsp chili oil
  • 3 tbsp chili oil
  • 3 tbsp chili oil

Equipment

bowlparchment paperovenhot tray

Tips

  • Gently stretch and flatten the dough a little without removing too much air.
  • Bake on a very hot tray inside a preheated oven at the highest temperature your oven goes initially.
Scallion Chili Oil Focaccia Sandwich Bread No Knead & So Easy! | Clip Recipe