Chili Oil Crunch Scallion Cheddar Focaccia (with Sourdough Discard)

Let’s be honest: standard garlic bread is great, but sometimes your carb game needs a serious glow-up.

If you have a jar of sourdough discard sitting in your fridge looking sad, and a jar of chili crisp calling your name from the pantry, it’s time to make some magic. We are combining the airy, olive-oil-drenched goodness of focaccia with the fiery, savory flavors of a scallion pancake and the sharp kick of cheddar cheese.

It’s spicy, it’s cheesy, it’s pillowy, and yes—it is absolutely worth the hype. Let’s bake!

Why This Recipe Rules

• The Sourdough Discard Secret: It adds a subtle, complex tang to the dough that pairs perfectly with the rich cheese and spicy oil.
• Cheese Pockets: By using cubed cheddar instead of shredded, you get molten, crispy pockets of cheese baked right into the dough.
• The “Fold” Technique: We aren’t just putting toppings on top; we are folding them into the dough so every single bite is packed with flavor.

Crucial Step: Immediately remove the focaccia from the pan after it has finished being baked using a metal bench scraper so it doesn’t steam and lose its crispy bottom crust. Rest the hot focaccia on top of a metal rack to cool off a little bit before slicing.

Slice it up while it’s warm and watch the cheese pull happen. It’s spicy, savory, crunchy, and absolutely addictive. Good luck saving any for the next day!

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Chili Oil Crunch Focaccia Using Sourdough Discard

Created by Sue Mun

Makes one, 9×9 inch square pan

Ingredients:

For the Sourdough Discard Focaccia:

• 330g bread flour (12% protein content or higher)
• 265g warm water
• 100g sourdough discard
• 5g active dry yeast
• 4g honey, or sugar
• 12g olive oil
• 7g fine sea salt

Add Ins:

• about 4 tbsp chili oil crunch (use whatever chili crisp brand you prefer)
• 6 oz sharp cheddar cheese, cut into small cubes
• 1/2 up chopped scallions

Instructions:

Make the Focaccia Dough:

1. Mix the warm water, active dry yeast, and honey together and let it sit for 5 minutes (only if using active dry yeast. If you are using instant yeast, you do not need to bloom the yeast in the sugar water water).
2. Then mix in the sourdough discard until it is mostly dissolved. Then mix in the olive oil, flour and salt together until a shaggy dough forms.
3. Cover and rest the dough for 15 minutes.
4. Using wet hands, stretch and fold the dough over into itself. Keep stretching and folding until the dough is no longer as stretchy. Do about 8 stretch and folds. Cover and rest again for 15 minutes.
5. Stretch and fold again and rest for 15 minutes.
6. Perform the last stretch and fold and cover and proof for 1 hour and 30 minutes.
7. Generously oil up your 9×9 inch baking pan with some olive oil. Gently place your dough onto the greased pan.
8. Scatter about 2-3 spoonful of chili oil crunch on top of the dough. Then sprinkle on top half of the cubed cheddar cheese, and scallions, Using wet hands, gently fold the dough into thirds like a book. Then flip it over so the seam is now at the bottom. Gently stretch and dimple the dough so it fits the entire bottom of the pan.
9. Cover and proof for 1 hour until the dough rises to about 3/4 cup the side of the pan.
10. Halfway through your proofing, preheat the oven to 425F.

The Assembly:

1. Top with chili oil crunch on top (measure with your heart) and sprinkle on top the remaining cubed cheddar cheese and scallions. Dimple the dough using your fingers.
2. Bake at 425F for about 25-30 minutes until the top is golden brown.
3. Immediately remove from the pan using a metal bench scraper to help release from the pan. Cut and serve warm!

Sue Mun