Throughout the bread challenge, I received many requests to make a focaccia bread. Knowing how good it can be plain, I wanted to try changing it up a bit. This recipe is the result.
Recently my friend Mony gifted us a jar of sa tê chili sauce that she bought from the Vietnamese supermarket. We often find this in little condiment jars when we dine out at Vietnamese restaurants but never knew which one to buy at the store. Trust me, finding the right sauce is hard to do if you’re not in the know.
Since I love red chili flakes on my focaccia, I thought the sa tê chili sauce would be a nice substitute and offer a novel flavor. I wasn’t wrong. Additionally, is there any bread that cheese does not go with?
I did adapt King Artur Baking’s Focaccia Recipe and added my special ingredients.
What you find below is what I’ve named “Sa Tê Chili and Cheese Focaccia”.
Ingredients
For the Dough
- 5 tablespoons (60 g) olive oil
- 1 1/2 cups (340 g) water, warmed
- 1 1/4 teaspoons (8 g) salt
- 3 1/2 cups (420 g) all-purpose flour
- 1 tablespoon instant yeast
For the Topping
- 1/4 cup olive oil
- 1 tablespoon sa tê sauce
- 2 teaspoons sugar
- 2 cups shredded cheese
Directions
1. In a stand mixer bowl, mix combine the flour, salt, and yeast. Take care not to allow the yeast to come in direct contact with the salt.
2. With the dough hook attachment, turn your mixer on low and slowly pour in the water. Then turn your mixer on medium speed and add 3 tablespoons of olive oil.
3. Let the dough knead for for a very quick 1 minute. the dough should be very sticky
4. In your baking dish, pour 2 tablespoons of olive oil and spread to evenly coat the bottom and sides. It should be a significant layer. Then place the dough in the center and spread the dough to evenly fill the dish. You don’t have to spread to the edges because it will expand during proofing. Proof this dough for 1 hour.
5. In a small bowl, combine 1/4 cup olive oil, sa tê sauce, and sugar.
6. Preheat oven to 375ºF. When the dough is done proofing, use your fingers to poke holes in the dough. Then spread the chili oil mixture over the top. Poking holes allows the oil mixture to pool.
7. Bake in the oven for 25 minutes.
8. Sprinkle a healthy amount of cheese on top and bake for an additional 5 minutes, just long enough for the cheese to melt beautifully.
9. Remove from the oven and cool before serving
10. Enjoy!
Video
Recipe
Sa Tê Chili & Cheese Focaccia
Ingredients
For the Dough
- 5 tablespoons (60 g) olive oil
- 1 ½ cups (340 g) water warmed
- 1 ¼ teaspoons (8 g) salt
- 3 ½ cups (420 g) all-purpose flour
- 1 tablespoon instant yeast
For the Topping
- ¼ cup olive oil
- 1 tablespoon sa tê sauce
- 2 teaspoons sugar
- 2 cups shredded cheese
Instructions
- In a stand mixer bowl, mix combine the flour, salt, and yeast. Take care not to allow the yeast to come in direct contact with the salt.
- With the dough hook attachment, turn your mixer on low and slowly pour in the water. Then turn your mixer on medium speed and add 3 tablespoons of olive oil.
- Let the dough knead for for a very quick 1 minute. the dough should be very sticky
- In your baking dish, pour 2 tablespoons of olive oil and spread to evenly coat the bottom and sides. It should be a significant layer. Then place the dough in the center and spread the dough to evenly fill the dish. You don’t have to spread to the edges because it will expand during proofing. Proof this dough for 1 hour.
- In a small bowl, combine 1/4 cup olive oil, sa tê sauce, and sugar.
- Preheat oven to 375ºF. When the dough is done proofing, use your fingers to poke holes in the dough. Then spread the chili oil mixture over the top. Poking holes allows the oil mixture to pool.
- Bake in the oven for 25 minutes.
- Sprinkle a healthy amount of cheese on top and bake for an additional 5 minutes, just long enough for the cheese to melt beautifully.
- Remove from the oven and cool before serving
- Enjoy!