Looking for a bread that’s anything but bland? This overnight focaccia is fluffy on the inside, crackly on top and loaded with the bold, garlicky heat of Marion’s Kitchen Chilli Oil. The slow, cold ferment develops extra flavour (and does most of the hard work for you), while a final drizzle of chilli-crisp goodness creates golden, fiery pockets that beg to be pulled apart. It’s the perfect make-ahead bake for entertaining, Sunday brunch or levelling-up your favourite sanga. No fancy equipment, no stress, just big flavour and maximum crunch.
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