Scallion & Chili Crisp Focaccia

​Our neighborhood cafe, Sunnyside Coffee Co. features a different seasonal focaccia every Wednesday. Since scallions are in abundance, they’ve been making this Scallion Chili Crisp Focaccia and decided to share the recipe with us. The combination of ingredients ends up tasting similar to a scallion pancake- without all the rolling and pan-frying. 

This base focaccia dough recipe could not be simpler- mix it up a few days before you want to use it to give it time to rest in the refrigerator. The dough should rest for 24-72 hours in the fridge, then proofed in a pan for 2-4 hours before baking. 

If you’ve ever wanted to get into bread baking, but you're not feeling confident about your technique, this is a super easy recipe to jump into. Make it your own with added mix-ins or toppings- but definitely start with this combination to use up all your spring scallions. 

This recipe makes one 9x11 pan, cut into 8 big pieces for sandwiches, or 12 smaller squares.

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Ingredients
512g all purpose or bread flour (this is 4 cups but I really recommend weighing it)
2 tsp instant yeast
2 tsp salt
​2 cups warm water
1-2 bunches of scallions, chopped
2-3 Tbsp chili crisp 
Flaky sea salt
Olive oil
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Method of Preparation

1. A few days before you want to bake your bread - Combine flour, yeast, and salt and chopped scallions in a large bowl. Stir-in 2 cups of lukewarm water until a ball of dough forms. 
2. An easy way to get the right water temperature is to combine ½ cup of boiling water with 1 ½ cup of cold water. 
3. Cover the bowl and set in the refrigerator for 24-72 hours. The dough should double in size, so you can add a coating of olive oil to the top to help it from sticking to the lid/covering. 
4. On the day you’re ready to bake, coat a 9x11 pan olive oil- be generous- and tip the dough out into the pan. Let this rest in a warm place for 2-4 hours. The dough should relax and fill the pan up almost completely…be patient. Once you’ve reached this point you can preheat your oven to 425F
5. Coat your fingers with olive oil and press into the dough to create dimples. Don’t go too wild, as your dough can deflate entirely. If your dough isn’t fully covering the pan you can gently stretch it to reach the corners. 
6. Top with flaky sea salt and drizzle with chili crisp. Use as much as you like, but usually a few tablespoons is plenty.
7. Cook for 25 minutes, rotating the pan once about halfway through.  Cool for 10 minutes before removing the bread from the pan and slicing.