Miso Chili Oil Focaccia

This miso chili oil focaccia has it all: golden crispy exterior, soft and chewy on the inside topped with sweet corn, tomatoes, roasted garlic and umami rich miso chili oil for a spicy kick! This tried and true no-knead overnight focaccia is the perfect bread for beginners and only requires basic pantry staple ingredients.

Since my oven has been working (thank goodness, perfect for the baking season!!), I’ve been baking and experimenting with a lot of bread. Something about homemade fresh bread… you can’t beat it! I’ve been testing a shokupan (a no-knead, yudane and nama-shoku pan version), and it’s been quite a ride. Lots more experimenting to do with shokupan but one that I ALWAYS can count on to be fail proof is this no knead overnight focaccia recipe. It’s seriously THE BEST bread for beginners and for everyday consumption because of how easy and hands-free it is.

You guys have been loving my miso garlic butter focaccia, I wanted to share this miso chili oil version for all my spicy lovers! Let’s get to it, shall we?

Ingredients (+ Substitutions)

I’m using my Miso Garlic Butter Focaccia as the base for this recipe which requires just 4 basic ingredients:

• Bread Flour: the high protein content in bread flour is what gives it’s chewy texture that focaccia has. All purpose flour can be substituted but please note that the texture will be slightly different.
• Instant Yeast: our rising agent.
• Salt: for flavour.
• Olive Oil: To ensure it does not stick to the pan and your fingers.
• Miso Chili Oil: I drizzled some of my homemade miso chili oil but you could substitute it with your favourite chili oil.

As far as toppings go, you can add whatever you like! I used what I had in the fridge which were tomatoes, corn and roasted garlic. I highly recommend the corn though because it adds a nice sweetness to contrast the spicy miso chili oil.

Toppings Suggestions

• mushrooms
• scallions
• onions
• figs
• spinach

How to Make Miso Chili Oil Focaccia

1. Night before: In a large bowl, add flour, salt and instant yeast and whisk together. Mix with a spatula or wooden spoon until a wet and sticky shaggy dough ball forms. A wet dough will result in a fluffier focaccia. Add 1 tbsp (10g) of olive oil on top and rub the surface to coat. Cover the bowl with a slightly damp tea towel and then place into the refrigerator overnight (12-15 hours).
2. Make the miso chili oil: if you do not have some prepared already, make the miso chili oil ahead of time. 
3. Following day: The dough should still be wet and increased in size. Grease or line a 11 x 8 inch pan. Add one tablespoon of olive oil to the pan. Rub some olive oil onto your fingers and then pull the sides of the dough towards the middle, rotating the bowl until all sides are pulled in. Transfer to prepared baking pan and flip it once to ensure the entire ball of dough is coated in olive oil. Let the dough rest for at least 2 1/2 – 4 hours or until the dough has spread close to the edges of the pan (it should look double in size).
4. Prepare toppings: Choose toppings of choice. I chose sliced grape tomatoes, roasted garlic and corn. 
5. Prepare for baking: Preheat oven to 425 F. Drizzle two tbsp of miso oil on the dough and lightly coat fingers in oil again. Dimple the dough using your fingers by pressing them close to the bottom of the pan (but not all the way through). Allow the bubbles to form (don’t pop them!). Place desired amount of tomatoes, corn and roasted garlic on top and drizzle with more miso chili oil. Finish with a generous sprinkle of flakey salt. 
6. Bake: Place into middle rack of your oven and bake for 20-22 minutes or until surface is crisp and deep golden. Transfer the focaccia to a cooling rack. Allow it to cool for 15 minutes before slicing and serving. Enjoy!

Tips & Tricks to the best focaccia:

• Use a scale: When it comes to baking, I always recommend using a scale for the best and more accurate results.
• High hydration: which means the water to bread ratio is higher. This is the secret to focaccia with a perfect golden crispy crust and a super tender, moist and chewy inside is high hydration, which is why yuande and milk bread is also so soft and fluffy. The more hydration,
• Cold fermenting + longer rise: Aids in depth of flavour, creates larger air pockets and is totally hands off.
• Folding the dough: Incorporates more air pockets resulting in a fluffier focaccia and gives some integrity to the gluten giving it that chewy texture.

More delicious breads to try

• Miso Garlic Butter Focaccia
• Rice Cooker Bread
• Pumpkin Twist Bread

SAVE IT FOR LATER! ↓

If you recreate this Miso Chili Oil Focaccia recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Miso Chili Oil Focaccia

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★★★★★

5 from 37 reviews

• Author: Lisa Kitahara

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Description

This miso chili oil focaccia has it all: golden crispy exterior, soft and chewy on the inside topped with sweet corn, tomatoes, roasted garlic and umami rich miso chili oil for a spicy kick! This tried and true no-knead overnight focaccia is the perfect bread for beginners and only requires basic pantry staple ingredients. 

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Ingredients

Units USM Scale 1x2x3x

Focaccia

• 2 2/3 cup bread flour (324g)
• 1 1/8 tsp instant yeast (5g)
• 1 1/8 tsp salt (6g)
• 1 cup + 3 tbsp water (285ml)
• 2 tbsp olive oil (30ml)
• 2 tbsp miso chili oil (30ml)

Toppings

• 1/4 cup corn (45g)
• 1/4 cup grape tomatoes, halved (60g)
• 1 head roasted garlic

Cook Mode Prevent your screen from going dark

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Instructions

1. Night before: In a large bowl, add flour, salt and instant yeast and whisk together. Add the water and then mix with a spatula or wooden spoon until a wet and sticky shaggy dough ball forms. A wet dough will result in a fluffier focaccia. Add 1 tbsp (10g) of olive oil on top and rub the surface to coat. Cover the bowl with a slightly damp tea towel and then place into the refrigerator overnight (12-15 hours).
2. Make the miso chili oil: if you do not have some prepared already, make the miso chili oil ahead of time. 
3. Following day: The dough should still be wet and increased in size. Grease or line a 11 x 8 inch pan. Add one tablespoon of olive oil to the pan. Rub some olive oil onto your fingers and then pull the sides of the dough towards the middle, rotating the bowl until all sides are pulled in. Transfer to prepared baking pan and flip it once to ensure the entire ball of dough is coated in olive oil. Let the dough rest at room temperature for at least 2 1/2 – 4 hours or until the dough has spread close to the edges of the pan (it should look double in size).
4. Prepare toppings: Choose toppings of choice. I chose sliced grape tomatoes, roasted garlic and corn. 
5. Prepare for baking: Preheat oven to 425 F. Drizzle two tbsp of miso oil on the dough and lightly coat fingers in oil again. Dimple the dough using your fingers by pressing them close to the bottom of the pan (but not all the way through). Allow the bubbles to form (don’t pop them!). Place desired amount of tomatoes, corn and roasted garlic on top and drizzle with more miso chili oil. Finish with a generous sprinkle of flakey salt. 
6. Bake: Place into middle rack of your oven and bake for 20-22 minutes or until surface is crisp and deep golden. Transfer the focaccia to a cooling rack. Allow it to cool for 15 minutes before slicing and serving. Enjoy!

Notes

• Helpful Equipment: 
• Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 

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