- No products in the cart.
Curry Focaccia
Rated 5.0 stars by 1 users
Category
appetizers
This focaccia brings a fun twist to a classic—soft, airy dough enriched with a layer of bold, aromatic curry. It’s a hands-off, slow-rise bread that rewards you with incredible texture and flavor. A generous drizzle of oil, a few dimples, and a savory topping tie everything together. Warm, golden, and perfect for snacking or sharing, it's simple yet decadent!
Ingredients
- 500 grams of bread flour (4 cups)
- 2 tsp of instant yeast
- 1 tsp of honey
- 2 tsp of kosher salt
- 2 cups of luke warm water
- Extra virgin olive oil
- Flaky sea salt
-
Red Boat Vietnamese Lemongrass Curry Simmer Sauce
- Fried shallots
Directions
In a mixing bowl, add 2 cups of lukewarm water, 1 tsp of honey, 1 tbsp of extra virgin olive oil, 2 tsp of instant yeast. Whisk this all together.
- Add in 500 grams of bread flour and 2 tsp of kosher salt. Stir until well combined.
- Cover the bowl with a kitchen towel and let it rest for 15 minutes. Afterwards, wet your hands and do some stretch and folds. Cover it for 15 minutes again and repeat.
- Cover it and let it rest for 1.5 hours at room temperature.
- Grab your baking pan/tray and line it with parchment paper. Drizzle extra virgin olive oil to cover the surface. Fold the dough into thirds. Once folded, rotate the dough and flip it over.
- Cover the dough once more with an oiled parchment paper. Let this sit at room temperature for 1 hour.
- When it is ready, spread the dough to the edges. Drizzle a layer of extra virgin olive oil on top and then put a layer of Vietnamese Lemongrass Curry sauce and fried shallots on top.
- Next, dimple the dough with your fingers.
- Preheat the oven to 220C/430F. Place the tray into the lowest rack of the oven. Bake this for 20-24 mins or until golden.
- Transfer to a cooling rack and let it cool for 15 minutes before cutting into it. Enjoy!
