Momofuku Chili Crisp Cheddar & ScallionSourdough Focaccia
Gut Healthy | Shareable | Asian Flavors
Momofuku extra spicy chili crisp, sharp cheddar and scallions folded directly into a sourdough focaccia base. The chili
oil bubbles up around the cheese as it bakes creating cheese lace around the edges and a deeply orange-tinted,
spicy, cheesy crust that is impossible to stop eating.
The sourdough tang cuts through the richness of the oil and cheese. The scallions add freshness. The garlic adds depth layered into every fold. This is the most addictive bread you will ever make — and the accidental extra spicy version turned out to be the right version.
Why You Will Love This Focaccia
The cheese lace — The chili oil and cheddar that escapes around the edges of the pan during bakingcaramelizes into a crispy golden cheese crust that is the best part of the whole loaf.
The sourdough base — The tang of the sourdough cuts through the richness of the chili oil and cheese and gives you a complexity that commercial yeast focaccia never achieves.
The blanket fold method — Folding the inclusions into the dough rather than just layering on top means you get chili oil, cheddar and scallion flavour in every single bite throughout the whole loaf.
The garlic layering — Garlic powder is added at each fold stage so it is distributed throughout the entire loaf rather than just sitting on the surface.
The overnight cold proof — The dough develops more flavour and becomes significantly easier to handle and shape after a night in the fridge. T
he accidental extra spicy version is the right version. The heat builds slowly and the flavour is more complex than the regular. Do not go back.
For a More Forgiving Dough
Reduce the starter and extend the bulk fermentation time. Nothing else changes — flour, water and salt stay exactly the same. Only time adjusts.
Starter amount (2x batch) | Bulk fermentation at 68–70F
200g — standard recipe | 4–5 hours
150g — more forgiving | 5–7 hours
100g — most forgiving | 7–9 hours
How to spot over-fermented dough: if it smells strongly sour or alcoholic, looks extremely bubbly and
slack or feels wet and loses structure when you try to shape it — it has gone too far. Over-fermented dough
bakes flat and dense. Check at 3.5 hours in a warm kitchen rather than waiting the full time.
Ingredients
Ingredient 1x — 9x13 pan 2x — Full sheet pan
Active sourdough starter 100g 200g
Warm water 375g 750g
Bread flour 500g 1000g
Fine sea salt 10g 20g
Momofuku extra spicy chili crisp 3/8 jar 3/4 jar
Spring onions, chopped* 1/2 bundle + 1 sprig 1 bundle + 2 sprigs
Sharp cheddar, shredded 3oz 6oz
Garlic powder 1/2–1 tsp 1–2 tsp
*Reserve 1 sprig of spring onion per batch for the top before baking
Instructions
1. In a large glass, metal or ceramic bowl combine the warm water and active sourdough starter. Whisk until the starter is fully dissolved. Add the bread flour and salt and mix until a shaggy dough forms with no dry flour remaining. Cover and rest for 30–45 minutes.
2. Perform 4 sets of stretch and folds at 30 minute intervals. Wet your hand, grab one side of the dough, stretch it up as far as it will go without tearing and fold it over to the opposite side. Rotate 90 degrees and repeat all the way around — about 8 folds per set.
3. Cover and bulk ferment at 68–70°F for 4–5 hours. The dough is ready when it has doubled in size and is visibly pulling away from the sides of the bowl. Do not rely on the clock alone — size and the bowl pull are your indicators.
4. On a lightly floured surface gently invert the dough and stretch into a rough rectangle. Spread chili crisp to cover the surface, sprinkle garlic powder, scatter spring onion and add approximately 1 cup cheddar. Fold one side over like a blanket. Add more chili crisp, spring onion, cheddar and a pinch more garlic powder. Fold the second side over. Repeat with remaining inclusions. Roll loosely onto itself and pull toward you once or twice to create gentle tension. Exposed filling is fine.
5. Spray pan generously with oil. If the dough fills more than two thirds of a 9x13 after the fridge proof move to a larger pan. Invert the dough — do not press or pinch. Cover with cling film and refrigerate overnight or minimum 6–8 hours.
6. Remove from fridge and rest at room temperature for 3–4 hours until the dough feels jiggly and has risen noticeably. Gently stretch with oiled fingers to fill the pan if needed.
7. Using well oiled fingers dimple the entire surface firmly all the way across. Add reserved spring onion, a generous drizzle of chili crisp and remaining cheddar on top. Rest 30–40 minutes.
8. Preheat oven to 425°F. Bake 25–30 minutes until the cheese is fully melted and crispy at the edges and the bottom is golden brown when you lift a corner with a spatula.
9. Cool completely before cutting — minimum 20–30 minutes. This sets the crumb and prevents the cheese from sliding.
Notes
— Use your starter at peak activity — domed, bubbly and doubling reliably. This is the most important factor.
— Extra spicy Momofuku is the right version. For less heat use regular Momofuku.
— Exposed filling caramelises into crispy cheese lace against the pan — this is the best part.
— Full sheet pan gives a thinner crispier focaccia. Half sheet or 9x13 gives a taller fluffier one.
— Makes an extraordinary sandwich base — the spicy cheesy crust against avocado, bacon and tomato is one of the best sandwiches you will ever eat.
How to Store
Storage
Room temperature: Up to 2 days Wrapped in foil. Reheat to restore the crust.
Refrigerator:Up to 5 days Reheat at 375F for 8–10 minutes.
Freezer: Up to 2 months Slice before freezing. Toast from frozen.
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