Collection · 9 recipes
A blank, oily focaccia canvas takes chile heat wonderfully. These recipes borrow from around the world — North African harissa, Korean gochujang, peri-peri, hot honey.
Sugary chile glazes burn easily, so add them late or after baking; watch the notes on each recipe.
Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
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Warm, smoky Ethiopian berbere bloomed in olive oil over jammy caramelized onions — chili heat, fenugreek and cardamom on a tall, airy focaccia.
Read the recipeTangy, buttery hot sauce and shredded chicken over a pillowy focaccia, finished with a cool blue-cheese or ranch drizzle — the flavor of buffalo wings, sliceable.
Mellow garlic confit baked into a tall focaccia, then finished with a glossy, crunchy spoonful of Chinese chili crisp for numbing-savory heat.
Sweet-spicy gochujang glaze over roasted, pre-cooked mushrooms on a tall focaccia — savory, umami and glossy with a sesame finish.
Smoky, garlicky harissa swirled with salty preserved lemon and a warm caraway-coriander hum over an airy focaccia — North African heat on a pillowy Italian crumb.
Crisp, curled pepperoni over molten mozzarella on a pillowy focaccia, finished with a sweet-and-spicy hot honey drizzle after baking.
Sharp cheddar and bright, gentle heat from jalapeño over a tall olive-oil focaccia — the flavor of a good jalapeño cheese bread, in a pan.
Bird's-eye chili heat, garlic, lemon and smoked paprika from the Portuguese-African peri-peri tradition, over pre-cooked chicken on an airy focaccia.
Nigerian yaji — a nutty, smoky suya spice of ground peanut, ginger, chili and paprika — over pre-cooked beef and onion on an airy focaccia.