Bake
Coffee-Chili Crisp On Focaccia
- Prep time 8 hours 10 minutes
- Cook time 35 minutes
- Serves 8
Author Notes
Welcome to Plus One, a column by Food Editor Emily Ziemski where those small-but-mighty additions that instantly upgrade whatever’s on the table—ingredients, sauces, toppings—are the star of the show. Today, everyone's favorite condiment, with a new vehicle.
Maybe it’s just me, but lately I feel like a Calabrian chile compound butter paired with focaccia is on every “New American” restaurant menu. Though it is a solid, tried-and-true pairing, I crave a bit of contrasting crunch with my pillowy-soft focaccia; something for my teeth to seek out and bite down into after layers of amazingly plush bread. Hence, coffee-chili crisp was born. Chili crisp is already perfect and savory and spicy, and this caffeinated boost only amplifies the spiced notes of this Chinese condiment.
A bit of instant espresso is bolstered by spices that embody some of the flavor profiles found in coffee: cinnamon, fenugreek—which yields a maple flavor—cracked black pepper, and baharat, a spice blend of Syrian origin which includes a blend of cardamom, nutmeg, cloves, and cumin. As a lot of coffee brews lean toward baking spice notes, this lineup of spices—capped with classic, crushed red pepper flakes, of course—blooms with a flash of hot oil, then further unfolds in the oven as it bakes into the focaccia dimples.
This recipe isn't really about the focaccia, it's mostly just a vehicle for more oily, spicy, crunchy chili crisp. Spoon more crisp on top post-oven, serve a little bowl alongside the warm bread as a dipper of sorts, or simply store in the fridge to put on any and all things (mushrooms or other meaty items would pair nicely). —Emily Ziemski
Ingredients
- For the coffee crisp:
-
2 tablespoons
instant espresso
-
1 teaspoon
fenugreek
-
1 teaspoon
baharat
-
1 teaspoon
ground cinnamon
-
1/2 teaspoon
crushed red pepper flakes
-
1 teaspoon
cracked black pepper
-
3/4 cup
neutral oil
- For the focaccia:
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3 1/4 cups
(595 grams) all-purpose flour
-
1 tablespoon
kosher salt
-
1 teaspoon
active dry yeast
-
1 3/4 cups
(390 grams) water, heated to 110°F
-
1 teaspoon
granulated sugar
-
Extra-virgin olive oil, for greasing
Directions
- For the coffee crisp:
- In a medium pot, heat the oil. Combine all the spices in a medium, heatproof bowl. Once the oil has heated to 200°F, carefully add to the spices. Let sit until cooled.
- Store in an airtight container in the fridge for up to 3 weeks.
- For the focaccia:
- In a large bowl, or a mixing bowl, mix dry ingredients together. In a small bowl, combine the yeast, warm water, and sugar, and let sit 5 minutes, or until foamy. Combine the yeast mixture with the dry ingredients; if kneading by hand, knead until a smooth dough forms, then knead for 2 to 4 more minutes. If using a mixer, with the dough hook attachment, mix on medium speed for 6 to 7 minutes, or until a smooth dough forms. Transfer to an olive oil-greased bowl and let rest in the fridge for 5 hours, or up to overnight.
- Heat the oven to 450°F.
- Transfer the rested dough to an olive oil-greased 9" cast-iron pan. Gently stretch the dough until almost covering its base. Loosely cover with plastic or a towel and let rise until doubled and springy when touched, about 1 to 2 hours. Once risen, lightly oil your hands, then carefully dapple the surface of the dough while stretching it to fit the pan. Top with 3 tablespoons of the coffee crisp mixture.
- Bake, rotating halfway through, about 20 to 30 minutes. Remove from the oven and brush with more coffee crisp.
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