Throughout my bread challenge I received many requests to make focaccia. I love it plain, but I wanted to try a variation that adds a little more flavor. This recipe is the result: Sa Tê Chili and Cheese Focaccia.
A friend recently gifted us a jar of sa tê chili sauce from a Vietnamese supermarket. We often see this condiment at Vietnamese restaurants but weren’t sure which jar to buy at the store. If you haven’t tried it, sa tê brings a rich, aromatic chili flavor that complements bread beautifully.
I love red chili flakes on my focaccia, so substituting with sa tê seemed like a natural twist. The sauce adds savory, slightly spicy depth, and of course cheese on bread is always a winning combination.
This focaccia is adapted from King Arthur Baking’s blitz focaccia method with a few adjustments and my own topping. The result is a soft, olive-oil–rich focaccia crowned with a spicy-chili oil and melted cheese.
Ingredients
For the Dough
- 5 tablespoons (60 g) olive oil
- 1 1/2 cups (340 g) water, warmed
- 1 1/4 teaspoons (8 g) salt
- 3 1/2 cups (420 g) all-purpose flour
- 1 tablespoon instant yeast
For the Topping
- 1/4 cup olive oil
- 1 tablespoon sa tê sauce
- 2 teaspoons sugar
- 2 cups shredded cheese
Directions
1. In the bowl of a stand mixer, combine the flour, salt, and instant yeast. Be careful not to let the yeast sit directly against the salt.
2. Fit the mixer with the dough hook. With the mixer on low, slowly pour in the warmed water. Increase to medium speed and add 3 tablespoons of olive oil.
3. Knead briefly—about 1 minute. The dough should be quite sticky.
4. Pour 2 tablespoons of olive oil into your baking dish and spread it to coat the bottom and sides; you want a noticeable layer of oil. Place the dough in the center and gently spread it to fill the dish; you don’t need to reach the edges yet because it will spread further while proofing. Cover and proof for 1 hour.
5. While the dough proofs, whisk together the topping: 1/4 cup olive oil, 1 tablespoon sa tê sauce, and 2 teaspoons sugar.
6. Preheat the oven to 375ºF. When the dough has finished proofing, use your fingertips to dimple the surface—these pockets allow the oil mixture to gather. Pour or spoon the chili-oil mixture over the dough so some pools in the dimples.
7. Bake for 25 minutes.
8. Remove the focaccia from the oven and evenly sprinkle 2 cups shredded cheese over the top. Return to the oven for an additional 5 minutes or until the cheese melts and bubbles.
9. Remove from the oven and let cool slightly before slicing.
10. Serve warm and enjoy.
Video
Recipe
Sa Tê Chili & Cheese Focaccia
Ingredients
- 5 tablespoons (60 g) olive oil
- 1 ½ cups (340 g) water warmed
- 1 ¼ teaspoons (8 g) salt
- 3 ½ cups (420 g) all-purpose flour
- 1 tablespoon instant yeast
- ¼ cup olive oil
- 1 tablespoon sa tê sauce
- 2 teaspoons sugar
- 2 cups shredded cheese
Method
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In a stand mixer bowl, combine the flour, salt, and yeast. Avoid direct contact between the yeast and salt.
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With the dough hook on low, slowly add the warmed water, then increase to medium and add 3 tablespoons olive oil.
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Knead for about 1 minute. The dough should be sticky.
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Oil a baking dish with 2 tablespoons olive oil, place the dough in the center and spread it to roughly fill the dish. Proof for 1 hour.
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Mix 1/4 cup olive oil, 1 tablespoon sa tê sauce, and 2 teaspoons sugar in a small bowl.
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Preheat the oven to 375ºF. Dimple the proofed dough with your fingers and spread the chili-oil mixture over the top so it collects in the pockets.
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Bake for 25 minutes.
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Top with shredded cheese and bake for another 5 minutes until the cheese melts.
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Cool slightly, slice, and serve.