Mexican spiced focaccia

Focaccia meets Tex-Mex flavours. Smoky chilli, cumin, and fresh coriander give the dough a completely new character. This bread is not just a side dish, but stands on its own with a sour cream dip or guacamole. The spices are not just on top but also in the dough, so every bite is an intense experience.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
Total Time 2 hrs 5 mins
🍽️ Servings 8 servings
🔥 Calories 220 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Mixing bowl
  • Baking tray
  • Mortar (if using whole spices)

Allergen Information

⚠️ Cereals containing gluten

Instructions

1

Activate the yeast in the lukewarm sugary water.

Tip: Patience, it needs about 10 minutes.
2

Mix the flour with the salt and all the spices (cumin, paprika, chilli, garlic).

Tip: Mixing spices dry ensures there are no 'spice islands' in the dough.
3

Add the yeast water and the oil, knead into a dough.

Tip: The spices, especially chilli and paprika, can dry the dough a bit, so a little extra water might be needed.
4

Prove for 1 hour. Then tip into a tray, flatten.

Tip: Let rest in the tray for 15 minutes before baking.
5

Sprinkle with fresh coriander, press it in, drizzle with oil.

Tip: Coriander stems are full of flavour too, chop them in boldly!
6

Bake at 200°C for 20-25 minutes.

Tip: Due to the paprika, the dough colour will be darker, don't think it's burnt!

Recipe FAQ

It turned out too spicy. What should I do?
Spiciness depends on the variety of chilli. Serve with sour cream or yoghurt; dairy products neutralise capsaicin (the spicy compound).

Ingredients

  • 20 g Fresh yeast
  • 300 ml Lukewarm water
  • 1 tsp Sugar
  • 3 ml Olive oil
  • 500 g Plain flour
  • 10 g Salt
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 tsp Chilli powder (to taste)
  • 1 tsp Garlic granules
  • 2 sprigs Fresh coriander
  • 20 ml Olive oil (for brushing)