The Most Addicting Bread: Chili Oil Crunch & Cheddar Focaccia
The Recipe You’ve Been Waiting For
I’ve been teasing this one for a while, and the response has been absolutely wild! After posting a fun clip of myself making and eating this focaccia bread on my Instagram and TikTok, my inbox has been overflowing.
With thousands of you commenting, sharing, and demanding the recipe, I knew I had to get this blog post live as soon as possible. It’s rare that something so simple captures everyone’s attention quite like this one, but there is something about the way that chili oil bubbles up around the cheddar cheese that is pure “foodporn” magic.
If you’re a fan of that golden, pillowy sourdough crumb and the addictive, tingly heat of chili crisp, you’ve just found your new favorite bake. This isn’t just a side dish; it’s a showstopper that bridges the gap between artisanal bread baking and bold, savory comfort food.
By folding Laoganma Chili Oil Crunch, fresh scallions, and sharp cheddar cheese directly into a sourdough focaccia base, we’re creating a bread that is as beautiful to look at as it is to eat.
The Flavor Profile: Why This Works
This recipe is a masterclass in balance. When you take a bite, you’re experiencing a specific “flavor roadmap”:
- The Funk: The sourdough base provides a subtle tang that cuts through the richness of the oil and cheese.
- The Heat & Umami: The chili oil crunch brings a slow, manageable heat and a deep savory note (umami) from the fried garlic and peppers.
- The Sharpness: Shredded cheddar creates “cheese lace” (frico) on the edges of the pan, offering a salty, fatty contrast to the spicy oil.
- The Freshness: Scallions add a bright, oniony bite that lightens the heavy flavors and adds a pop of green to the vibrant orange dough
Serving Suggestions
While it’s tempting to tear into this immediately, let it cool completely. This sets the crumb and ensures the cheese doesn’t just slide off.
If you thought this focaccia was incredible on its own, wait until you use it as the foundation for a sandwich. To celebrate this recipe finally dropping, I decided to take things to the next level by making the most delicious Bacon, Avocado, Lettuce, and Tomato (BALT) sandwich I’ve ever had.
There is something about the spicy, cheesy crust of the bread that perfectly complements the creamy avocado and the smoky crunch of the bacon. Enjoy that crunch!
Chili Oil Crunch Focaccia Bread
Created by Sue Mun
Makes One, 9×9 inch pan
Ingredients
For the Sourdough:
- 90-95g ripe starter (use it at its peak!)
- 265g water, warm to the touch (not hot!)
- 375g bread flour
- 9g salt
- olive oil for drizzling the pan
For the Inclusions:
- 2-3 tbsp Chili Oil Crunch (I used Laoganma brand)
- 3 scallions, chopped
- 1/2 cup shredded cheddar cheese
- 2 tsp garlic powder (optional)
Instructions:
- In a large glass, metal, or ceramic bowl, mix together the warm water and the ripe sourdough starter.
- Add in the bread flour and salt and mix until a shaggy dough forms.
- Cover and rest for 1 hour.
- Stretch and fold session #1 (stretch the dough into itself about 8 times or until gluten develops). Cover an rest for 30 minutes.
- Stretch and fold session #2. Cover and rest for 30 minutes
- Stretch and fold session #3. Add in all of the inclusions on top of the dough. Stretch and fold the dough. Cover and rest for 30 minutes
- Stretch and fold session #4. Continue stretching and folding. It is okay if the inclusions change the color of the dough. The chili oil will make it turn yellowish/orange colored.
- Cover and bulk ferment for 6-8 hours. Until the dough doubled in size and peels away the sides of the bowl easily. If not, continue to proof longer.
- Now onto the shaping! Grease your 9×9 inch square baking pan with a drizzle of olive oil. Flip the sourdough over and into the greased pan. Sprinkle more chili oil, scallions, and cheddar cheese on top (I sprinkled on 2 tsp of garlic powder during this stage too). Perform a book fold and gently flip the dough over so the seam is now at the bottom. Drizzle more chili oil crunch on top if desired. Gently stretch and dimple the dough so it is evenly spread across the bottom of the pan.
- Cover the pan with plastic wrap and proof again for about 2-4 hours or until the dough rises almost to the top of the pan. Depending on the temperature of your environment, the time may vary. If you are in a time crunch, you can also proof this in the fridge overnight and then take thee pan out of the fridge the next morning and allow it to come to room temperature for 1 hour before baking.
- Once the focaccia is ready to be baked, preheat oven to 425F.
- Bake the focaccia for about 25-30 minutes or until the internal temperature of the focaccia is higher than 190F.
- Cool completely at room temperature before cutting and serving.
