Chili Oil Crunch Focaccia w Cheddar & Scallions

• porsi: 9x9"

Bahan-bahan

For the Sourdough:

90-95g ripe starter (use it at its peak!)

265g water, warm to the touch (not hot!)

375g bread flour

9g salt

olive oil for drizzling the pan

For the Inclusions:

2-3 tbsp Chili Oil Crunch (I used Laoganma brand

3 scallions, chopped

1/2 cup shredded cheddar cheese

2 tsp garlic powder (optional)

Petunjuk

1. In a large glass, metal, or ceramic bowl, mix together the warm water and the ripe sourdough starter.

2. Add in the bread flour and salt and mix until a shaggy dough forms.

3. Cover and rest for 1 hour.

4. Stretch and fold session #1 (stretch the dough into itself about 8 times or until gluten develops). Cover an rest for 30 minutes.

5. Stretch and fold session #2. Cover and rest for 30 minutes

6. Stretch and fold session #3. Add in all of the inclusions on top of the dough. Stretch and fold the dough. Cover and rest for 30 minutes

7. Stretch and fold session #4. Continue stretching and folding. It is okay if the inclusions change the color of the dough. The chili oil will make it turn yellowish/orange colored.

8. Cover and bulk ferment for 6-8 hours. Until the dough doubled in size and peels away the sides of the bowl easily. If not, continue to proof longer.

9. Now onto the shaping! Grease your 9×9 inch square baking pan with a drizzle of olive oil. I used a 9x9 inch pan to make it extra thick and baked at 425F for 25-30 minutes.

10. Flip the sourdough over and into the greased pan. Sprinkle more chili oil, scallions, and cheddar cheese on top (I sprinkled on 2 tsp of garlic powder during this stage too).

11. Perform a book fold and gently flip the dough over so the seam is now at the bottom. Drizzle more chili oil crunch on top if desired. Gently stretch and dimple the dough so it is evenly spread across the bottom of the pan.

12. Cover the pan with plastic wrap and proof again for about 2-4 hours or until the dough rises almost to the top of the pan.

13. Depending on the temperature of your environment, the time may vary. If you are in a time crunch, you can also proof this in the fridge overnight and then take the pan out of the fridge the next morning and allow it to come to room temperature for 1 hour before baking.

14. Once the focaccia is ready to be baked, preheat oven to 425F.

15. Bake the focaccia for about 25-30 minutes or until the internal temperature of the focaccia is higher than 190F.

16. Cool completely at room temperature before cutting and serving.

Catatan

Recipe at https://littlebbanghouse.com/1012/chili-oil-crunch-focaccia-bread/

This recipe is a masterclass in balance. When you take a bite, you're experiencing a specific "flavor roadmap":

• Funk: The sourdough base provides a subtle tang that cuts through the richness of the oil and cheese.

• Heat & Umami: The chili oil crunch brings a slow, manageable heat and a deep savory note (umami) from the fried garlic and peppers.

• Sharpness: Shredded cheddar creates "cheese lace" (frico) on the edges of the pan, offering a salty, fatty contrast to the spicy oil.

• Freshness: Scallions add a bright, oniony bite that lightens the heavy flavors and adds a pop of green to the vibrant orange dough