#chillioil
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Ep 5 || What happens if we make a dish combining.. #focaccia #chillioil
Focaccia:
350g flour
300ml warm water
1 tsp instant yeast
1 tsp honey salt
Combine the salt and flour to a large bowl and set aside.
Combine the remaining ingredients the pour into the flour mixture.
Mix the dry and wet ingredients together until everything is combined. Cover with a towel and set aside for an hour on the bench or overnight in the fridge.
Chilli oil:
1 cup neutral oil, like vegetable or canola
8 cloves garlic, minced
1 tsp fennel seeds
1 cinnamon stick
2 star anise
2 tsp Sichuan peppercorns
½ cup chilli flakes
2 tbsp sesame seeds salt to taste
Add everything up to the Sichuan peppercorns to a small saucepan over medium heat. Allow to sizzle until the garlic just starts to brown and the oil becomes very fragrant, about 5 minutes.
Combine the chilli flakes, sesame seeds and salt to a heat proof bowl.
As soon as the garlic is just golden, pour the oil into the chilli flake mix. Set aside.
Pour a few tablespoons of chilli oil into the base of a baking tray. Pour out the dough and stretch is to fill to the corners as best as you can. Cover again and allow to proof for another hour or 2 on the bench.
Once puffed up, add another few tbsps of chilli oil to the top of the dough and quickly dimple.
Bake at 200C for around 20-30 minutes or until golden on top.
Focaccia:
350g flour
300ml warm water
1 tsp instant yeast
1 tsp honey salt
Combine the salt and flour to a large bowl and set aside.
Combine the remaining ingredients the pour into the flour mixture.
Mix the dry and wet ingredients together until everything is combined. Cover with a towel and set aside for an hour on the bench or overnight in the fridge.
Chilli oil:
1 cup neutral oil, like vegetable or canola
8 cloves garlic, minced
1 tsp fennel seeds
1 cinnamon stick
2 star anise
2 tsp Sichuan peppercorns
½ cup chilli flakes
2 tbsp sesame seeds salt to taste
Add everything up to the Sichuan peppercorns to a small saucepan over medium heat. Allow to sizzle until the garlic just starts to brown and the oil becomes very fragrant, about 5 minutes.
Combine the chilli flakes, sesame seeds and salt to a heat proof bowl.
As soon as the garlic is just golden, pour the oil into the chilli flake mix. Set aside.
Pour a few tablespoons of chilli oil into the base of a baking tray. Pour out the dough and stretch is to fill to the corners as best as you can. Cover again and allow to proof for another hour or 2 on the bench.
Once puffed up, add another few tbsps of chilli oil to the top of the dough and quickly dimple.
Bake at 200C for around 20-30 minutes or until golden on top.
Spebels Chilli Oil is our most underrated product but its so damn good! It adds flavour to any dish youre making and so many of our customers love it 😍 +Follow us for new recipes and updates 🫶🏻
Also, we have been secretly perfecting a new Hot Chilli Crunch recipe in the last couple of months 🤫 LMK if you guys would be interested in it 🫶🏻
#makanlokal #chillioil #chillicrunch #spebels #spicy
Also, we have been secretly perfecting a new Hot Chilli Crunch recipe in the last couple of months 🤫 LMK if you guys would be interested in it 🫶🏻
#makanlokal #chillioil #chillicrunch #spebels #spicy
