Christian Petracca’s Hot Honey Pepperoni Focaccia
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Medium
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25 hours
Take the classic focaccia to ‘swicy’ new heights with Christian Petracca’s Pepperoni Focaccia! Topped with none other than your new favourite condiment… Capilano Hot Chilli Honey. Watch Christian drizzle, bake and create here!
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Skill Level
Medium
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Prep Time
24 hours
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Cooking Time
30 mins
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Servings
6-8
Ingredients
Dough:
- 510g bread flour
- 8g instant dried yeast
- 10g salt
- 450g lukewarm water
- Olive oil
Toppings:
- Passata
- Pepperoni
- Buffalo mozzarella
- Shredded pizza cheese
- Drizzle of Capilano Hot Chilli Honey
- In a large bowl, combine flour, yeast and salt. Gradually add lukewarm water, stirring continuously until a rough dough forms.
- Cover with glad wrap and allow dough to sit in a warm place for 30 minutes. Drizzle with olive oil.
- Grab a corner of the dough and stretch and fold it over itself. Rotate the bowl a quarter turn and repeat until all the edges have been folded over the centre of the dough.
- Place the dough onto a parchment-lined baking tray greased in olive oil and place in the fridge for 24 hours.
- Preheat your oven to 220°C (fan forced).
- Remove dough from the fridge and allow to rest for 90 minutes.
- Spread a layer of passata evenly over the surface of the dough and bake in the oven for 10 minutes.
- Arrange pepperoni slices, buffalo mozzarella and shredded pizza cheese on top of the dough. Bake for 20 minutes in the oven.
- Drizzle generously with Capilano Hot Chilli Honey for an extra sweet and spicy kick!
Used in this recipe
- In a large bowl, combine flour, yeast and salt. Gradually add lukewarm water, stirring continuously until a rough dough forms.
- Cover with glad wrap and allow dough to sit in a warm place for 30 minutes. Drizzle with olive oil.
- Grab a corner of the dough and stretch and fold it over itself. Rotate the bowl a quarter turn and repeat until all the edges have been folded over the centre of the dough.
- Place the dough onto a parchment-lined baking tray greased in olive oil and place in the fridge for 24 hours.
- Preheat your oven to 220°C (fan forced).
- Remove dough from the fridge and allow to rest for 90 minutes.
- Spread a layer of passata evenly over the surface of the dough and bake in the oven for 10 minutes.
- Arrange pepperoni slices, buffalo mozzarella and shredded pizza cheese on top of the dough. Bake for 20 minutes in the oven.
- Drizzle generously with Capilano Hot Chilli Honey for an extra sweet and spicy kick!
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