Focaccia bread is a classic Italian flatbread known for its soft and chewy texture, crisp crust, and flavorful toppings.Over time, it evolved into the beloved bread we know today. I enjoy this bread as a snack or appetizer. Adding chipotle chili will provide a distinct smokiness and mild heat, while the chili flakes will add a bit more spicy kick.
Ingredients:
For the dough:
4 cups all-purpose flour
11/4 cups warm water (about 110°F )
2 ¼ teaspoons active dry yeast (1 packet)
4 tablespoons extra virgin olive oil
1 teaspoon salt
3 tablespoons sugar
For the topping:
½ cup sun-dried tomatoes, chopped
4 tablespoons good extra virgin olive oil
3 chipotle chili pepper chopped ( canned in adobo sauce)
1 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary)
1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
1 heaped teaspoon red chili flakes
Coarse sea salt, for sprinkling
Fresh rosemary leaves, for garnish (optional)
Instructions:
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and mix it. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and olive oil.
Stir the ingredients together until a dough forms. If the dough is too sticky, you can add a bit more flour, a tablespoon at a time, until it comes together.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth.
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 2 hours, or until it has doubled in size.
While the dough is rising, prepare the toppings. In a small bowl, mix together rosemary, basil , thyme and the chili flakes.
Preheat your oven to 425°F (220°C).
Grease a baking sheet or line it with parchment paper.
Once the dough has doubled in size, punch it down and transfer it to the prepared baking sheet.
Gently press and stretch the dough to fit the baking sheet pan.
Using your fingertips, gently press and  making dimples on the dough to spread it out about 1/2 inch thick.
Then Drizzle good extra virgin olive oil and sprinkle coarse sea salt over the top of the focaccia dough.
Spread the sun-dried tomatoes, chopped chipotle chilies, chili flakes and herbs mixture evenly over the surface of the dough .
Let it rest for another 30 minutes.
Bake in the preheated oven for 35 minutes, or until the focaccia is golden brown and cooked through.
Allow the focaccia to cool slightly before slicing and serving.
Enjoy your delicious sun-dried tomato, chipotle chili and herb spicy focaccia bread!
