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A spicy focaccia recipe with rosemary and sage.

Spicy Rosemary Sage Focaccia Recipe

  • Difficulty Level: 2
  • Serves Serves: 8
  • Preparation

    105 mins

  • Cooking

    25 mins

Other/ Fusion Fusion Bread Appetizer Over 60 mins

This spicy focaccia recipes is perfect for beginner bread makers that want to maximize on flavor! Chili crisp, rosemary, and sage take this bread to the next level.

 

Focaccia is a simple yet rewarding bread to make. With a soft airy interior and a crispy outer crust, the texture is crucial to the overall focaccia experience. To enhance that and add some complex heat, pair this bread with Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Its aroma and flavors pair perfectly with the rosemary and sage, while also adding umami, heat, and some extra crunch to the focaccia. 

 

This recipe will make 8-10 squares (depending on how you cut your bread) and is great on its own as a snack or as the base of an epic sandwich. 

What You Will Need

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1 tsp. instant yeast
  • ¾ cup warm water
  • 2 Tbsp. olive oil (plus more for pan)
  • 1 Tbsp. chopped fresh rosemary
  • 1 Tbsp. chopped fresh sage

Seasoning

  • 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil (divided)
  • Flaky salt and shredded parmesan, for garnish

Made with
Lee Kum Kee products

Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces

Chiu Chow Chili Crisp Oil

How to make it

  1. In a large bowl, mix flour, salt, sugar, and instant yeast. Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms, then knead in the bowl or on a floured surface for 3–5 minutes until smooth.

  2. Transfer dough to an oiled bowl, cover with a towel, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

  3. Oil a 9x13 baking dish or quarter sheet pan. Transfer dough into the pan and gently stretch it to the edges. Let rest for 20 minutes.

  4. Dimple the surface of the dough with your fingers, then sprinkle chopped rosemary and sage over the top. Spoon 1 tablespoon of Lee Kum Kee Chiu Chow Style Chili Crisp Oil across the dough, letting it settle into the dimples.

  5. Bake at 425°F for 22–25 minutes until golden brown. Remove from oven and immediately drizzle the remaining 1 tablespoon of Lee Kum Kee Chiu Chow Style Chili Crisp over the top. Sprinkle with flaky salt and shredded parmesan and enjoy!

     

    Find more easy spicy recipes on our recipes page!

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