Divine Chilli Crisps Focaccia 勁正辣脆佛卡夏麵包

Divine Chilli Crisps Focaccia 勁正辣脆佛卡夏麵包

Golden baked focaccia with Divine Chilli Crisps jar勁正辣脆佛卡夏麵包 

你有冇試過將辣脆加入麵包入面？今次我哋用咗勁正辣脆整咗一個香脆惹味嘅佛卡夏，外脆內軟，一出爐成個廚房都係香味！

佛卡夏係意大利傳統麵包，做法簡單，配上我哋嘅勁正辣脆，每一口都係香辣酥脆，係你下午茶、派對小食或者配湯嘅最佳選擇。

Ingredients flat lay no steam

材料（約 8–10 人份）

麵糰：

  • 高筋麵粉 500g
  • 即溶酵母 7g（1 茶匙）
  • 幼鹽 10g（2 茶匙）
  • 溫水 400ml
  • 勁正辣脆 3 湯匙（麵糰用）

表面：

  • 勁正辣脆 3–4 湯匙（淋面用）
  • 海鹽片適量
  • 新鮮迷迭香幾枝

做法

第一步：準備麵糰
將麵粉、酵母同鹽放入一個大碗度，加入溫水同3湯匙勁正辣脆，用手或者木匙攪勻，直至見唔到乾粉就得。麵糰唔需要搓到好光滑，只要材料混合均勻就可以。用保鮮紙蓋住，喺室溫發酵1個鐘，或者放入雪櫃發酵過夜，後者嘅風味會更加好。

第二步：第一次整形
喺烤盤上面掃一層油，將發酵好嘅麵糰倒上去，用手指輕輕將麵糰推開，直至鋪滿成個烤盤。留意力道要輕，盡量保留麵糰入面嘅氣泡。然後再靜置30分鐘。

Step 2 - Shaping focaccia dough in tray

第三步：淋油及第二次整形
用手指喺麵糰表面撳出一個個小凹位，然後淋上3至4湯匙勁正辣脆，令辣油可以流入凹位入面。最後喺表面撒上海鹽片同迷迭香。

Focaccia dough dimpled and drizzled with Divine Chilli Crisps

第四步：烤焗
將焗爐預熱到220°C，放入麵糰焗20至25分鐘，直到表面變成金黃色同香脆為止。出爐之後，可以按個人喜好再淋多一湯匙勁正辣脆，然後趁熱食。

第五步：切件享用
焗好之後，先攤凍15分鐘再切開。可以直接食，亦都可以配湯或者沙律一齊食。

Hero 2 - Overhead sliced focaccia flat lay

小貼士

  • 如果想食辣啲，可以喺出爐之後再加添勁正辣脆，按個人喜好調整辣度。
  • 將麵糰放入雪櫃發酵過夜，可以令麵糰產生更多氣泡，食落口感會更豐富。
  • 食剩嘅麵包，可以用焗爐以180°C翻熱大約5分鐘，就可以回復香脆嘅口感。

Hero 1 - Full focaccia tray with Divine Chilli CrispsDivine Chilli Crisps Focaccia 

What happens when you take a pillowy Italian classic and drench it in our Divine Chilli Crisps? Pure, unapologetic magic. This focaccia is crispy on the outside, airy and tender within, and absolutely loaded with that signature spicy and aromatic crunch we're known for.

This is the kind of bread that fills your kitchen with the most incredible aroma, warm, toasty, and just a little dangerous. Perfect for afternoon tea, party sharing boards, or alongside a bowl of soup.

Ingredients (Serves 8–10)

Dough:

  • 500g bread flour
  • 7g instant yeast (1 tsp)
  • 10g fine sea salt (2 tsp)
  • 400ml warm water
  • 3 tbsp Divine Chilli Crisps for the dough

Topping:

  • 3–4 tbsp Divine Chilli Crisps for drizzling
  • Flaky sea salt, to taste
  • A few sprigs of fresh rosemary

Method

Step 1: Mix the Dough
Combine flour, yeast, and salt in a large bowl. Add warm water and 3 tbsp of Divine Chilli Crisps. Mix until no dry flour remains, no need to knead smooth, just combine well. Cover with cling film and let rise at room temperature for 1 hour, or refrigerate overnight for an even more flavourful dough.

Turning risen dough onto tray

Step 2: Shape
Generously oil a baking tray. Turn the risen dough out onto the tray and gently stretch it to fill the pan. Don't deflate it, those bubbles are your best friends! Rest for another 30 minutes.

Oiling the baking tray

Hands stretching dough to fill tray

Step 3: Dimple & Drizzle
Using your fingers, press deep dimples all over the dough. Generously drizzle 3–4 tbsp of Divine Chilli Crisps over the top, letting the oil pool into every dimple. Scatter flaky sea salt and rosemary over the surface.

Step 4: Bake
Preheat oven to 220°C. Bake for 20–25 minutes until deeply golden and crispy on top. Finish with one final drizzle of Divine Chilli Crisps straight out of the oven.

Step 5: Slice & Serve
Rest for 15 minutes, then slice and serve warm alongside soup, salad, or simply on its own. Every bite delivers that irresistible spicy crunch.

Hero 3 - Hand holding slice with chilli oil drizzle

Tips 

  • Want more heat? Add an extra spoonful of Divine Chilli Crisps after baking, you're in control.
  • Overnight cold-fermented dough develops more complex flavour and a more open crumb.
  • Reheat leftovers at 180°C for 5 minutes to restore the crispy crust.
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