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Name: Chilli Foccacia
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 25 g Fresh chillies; seeded and; 3 tb olive oil; 450 g Plain flour; 2 ts Sea salt; 250 ml Warm water; 1/2 ts Sugar; 15 g Dried yeast; ; finely chopped

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INGREDIENTS

25 g Fresh chillies; seeded and
3 tb olive oil
450 g Plain flour
2 ts Sea salt
250 ml Warm water
1/2 ts Sugar
15 g Dried yeast
; finely chopped

Servings

INSTRUCTIONS

Put the yeast and sugar in a small bowl and just cover with warm water. Whisk to mix, cover and leave in a warm place for 15 minutes until frothy. Sift the flour and a pinch of salt into a bowl. Add the frothy yeast mixture, 2 tbsp of the olive oil and the warm water. Mix together and then knead on a floured surface for 15 minutes until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place for 1-1 1/2 hours until doubled in size. Knock down and add two-thirds of the chillies. Knead again for a few minutes until the chillies are incorporated. Divide the dough into two and shape each half into flat rounds about 4 inches in diameter. Brush the tops with olive oil, sprinkle over sea salt and press on the remaining chopped chillies. Cover with a damp cloth and leave to rise again. This will take about 30 minutes. Bake in a preheated oven 230?C/450F/Gas 8 for 15-20 minutes until golden brown. Serve warm, cut into wedges. NOTES : Makes 20.

NOTES

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Chilli Foccacia

25 g Fresh chillies; seeded and
3 tb olive oil
450 g Plain flour
2 ts Sea salt
250 ml Warm water
1/2 ts Sugar
15 g Dried yeast
 ; finely chopped

Put the yeast and sugar in a small bowl and just cover with warm  water. Whisk to mix, cover and leave in a warm place for 15 minutes  until frothy. Sift the flour and a pinch of salt into a bowl. Add the  frothy yeast mixture, 2 tbsp of the olive oil and the warm water. Mix  together and then knead on a floured surface for 15 minutes until  smooth and elastic.    Cover with a damp cloth and leave to rise in a warm place for 1-1 1/2  hours until doubled in size. Knock down and add two-thirds of the  chillies. Knead again for a few minutes until the chillies are  incorporated. Divide the dough into two and shape each half into flat  rounds about 4 inches in diameter. Brush the tops with olive oil,  sprinkle over sea salt and press on the remaining chopped chillies.    Cover with a damp cloth and leave to rise again. This will take about  30 minutes. Bake in a preheated oven 230?C/450F/Gas 8 for 15-20  minutes until golden brown. Serve warm, cut into wedges.        NOTES : Makes 20.

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Nutrition

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Serving Size: 1 Serving (578g)
Recipe Makes: 1 servings

Calories: 1796
Calories from Fat: 137 (8%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 2.9g
Cholesterol 0mg		0 %
Sodium 3506.8mg		121 %
Potassium 783.1mg		21 %
Total Carbohydrate 355.4g		105 %
	Dietary Fiber 15.3g	61 %
	Sugars, other 340.1g
Protein 52.2g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1796

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