Prep Time:
Intermediate
Spicy Focaccia
45 Minutes
8 Servings
About the Recipe
Ingredients
1⅓ cup warm water
2 tsp honey (or sugar)
1 pkg active-dry yeast (~2 tsp)
3 tsp salt (or to taste)
¼ cup EVOO plus extra for drizzle
3½ cup AP flour
2 sprigs rosemary
2-3 serrano peppers, cut into coins
Preparation
Proof the yeast: add warm water and honey to a large bowl. Add yeast, let sit until bubbly. Add salt and EVOO.
Prep the dough: Slowly add flour while mixing with a spoon. Turn out onto a floured surface and shape into a ball, grease the bowl and add dough. Cover and let rise for 45-60 min, or until doubled in size.
Second Rise: Knead the dough a couple times to deflate the ball. Grease a large baking sheet (EVOO is great!), place dough on the sheet and gently press into pan shape with hands. Let rise again.
Preheat Oven to 400*F
Bake: Using your fingers put small dents in the dough. Add rosemary and serrano to the top. Drizzle extra EVOO on top and sprinkle some salt.
Bake 20 min or until slightly golden.
FAQs
Is this spicy?
What if I don't like the pepper used?
We often hear people ask this question. The good news, there are so many different varieties of peppers that the world is your oyster. We suggest something sweeter to blend with the earthy sweetness of the mango.
Suggestions:
Bell Pepper - use only bell pepper if you want something sweeter with no heat.
Habanada - maybe it's just the heat, you could easily swap for all heatless habanero.
Jalapeno - used to the classics? You could use a jalapeno to add some earthiness with moderate heat.
Aji Amarillo - add a bit more heat than a jalapeno with this fruity thin pepper.
Ghost - phew! Turn up the heat by using ghost pepper instead.
Do I have to use mangoes?
Nope! You could use whatever fruit you want, though some may be a little strange. I'm thinking a banana might just make a spicy mush, but that could be good as it's own thing.
Peaches or pears would be a fun substitution.
Printable Card Version
