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This spicy tomato focaccia by Great British Bake-Off contestant Chetna Makan, is an Indian-inspired riff on the classic Italian bread. A tomato and chile masala is piled atop tender focaccia dough and baked until puffed and golden.
Adapted from Chetna Makan | Chetna’s Easy Baking | Hamlyn, 2022
This spicy tomato focaccia bread drizzled with olive oil is good enough to enjoy on its own. I haven’t met anyone who doesn’t like focaccia, and as it’s so versatile, this is one bread we should all make at home.
Here I have given the bread a bit of a kick with some spicy masala to wake it from its olive oil bath. Tear it into pieces and enjoy little bursts of flavour with every bite.–Chetna Makan
Spicy Tomato Focaccia FAQs
Can I use all-purpose flour instead of bread flour?
You can, but keep in mind that AP flour has a lower protein content, which could affect the texture and moisture content of your dough. Curious about other flour substitutions? Check out What’s the Difference Among Flours for more info.
What is a birds’ eye green chile pepper?
Bird’s eye peppers are a medium to hot pepper used in many Thai dishes. These peppers can be found in a variety of colors, ripening from green to red, and each shade with its own flavor characteristics and level of spiciness. If you’re unable to locate green bird’s eye peppers, red will work in this recipe as well, although the flavor will vary slightly. Fun fact: in the Thai language, these peppers are called “prik kee nu,” which translates to “mouse poop chili.”
What can I substitute for birds’ eye peppers?
If you’re unable to source the peppers called for in the recipe, feel free to substitute cayenne, serrano, jalapeño, habanero, or scotch bonnet peppers, which should all give you a similar level of heat and flavor.
☞ Like focaccia recipes? Try these:
Spicy Tomato Focaccia
This homemade tomato focaccia bread is topped with a spicy masala that’s made with tomatoes, onions, chiles, ginger, and garlic.
For the spicy tomato topping
Make the focaccia
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In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, and yeast and slowly add 1 2/3 cups (380 ml) of water. Knead it until the dough is stretchy, smooth, and sticky, 8 to 10 minutes, adding more water if needed to ensure a slightly sticky dough.
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Pour 5 tablespoons (80 ml) of the olive oil into a deep plastic container or bowl and swirl it all around to spread it evenly, making sure the whole container is well oiled so the dough doesn’t stick. Now transfer the dough to the oily container, cover and let it prove until doubled in size, 1 to 2 hours.
Make the spicy tomato masala topping
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In a large skillet over medium heat, warm the sunflower oil. Add the onions and cook until deep golden, 10 to 12 minutes. Stir in the chile, ginger, and garlic and cook for one minute more.
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Add the tomatoes and cook until they have softened, and the masala has reduced and come together nicely, 5 to 10 minutes. Sprinkle in the chile powder and salt, mix well, then set aside to cool.
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Pour the remaining 4 teaspoons (20 ml) of olive oil into a 12-by 8-inch (30- by 20-cm) baking dish. Brush the oil around the whole dish.
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Carefully transfer the dough into the prepared baking dish. Using your fingers, gently stretch the dough so it covers the whole dish. Cover the dough and let it prove until puffy, about 1 hour.
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Preheat the oven to 425°F (220°C).
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Use your fingers to press into the dough, making hollows all over. Spoon the cooled masala into the holes, then sprinkle with sea salt. Bake until golden, 25 to 30 minutes.
You may not use all of your spicy tomato topping, and that’s ok. Save any leftover for dipping or for whipping up a tasty omelet the next day.
Serve
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Drizzle 2 tablespoons of extra virgin olive oil on top and let the focaccia sit in the baking dish for a few minutes before serving.
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The masala focaccia is best eaten on the day it’s made but will keep for 2 to 3 days.
Serving: 1portionCalories: 554kcal (28%)Carbohydrates: 62g (21%)Protein: 12g (24%)Fat: 29g (45%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 1300mg (57%)Potassium: 300mg (9%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 393IU (8%)Vitamin C: 10mg (12%)Calcium: 34mg (3%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published September 30, 2022
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
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