Spicy Margarita Focaccia

Recipe by Lacey Ostermann

A Bold, Citrusy Twist!

Lacey Ostermann brings the heat and zest to the breadboard with her unique Spicy Margarita Focaccia – a playful, flavour-packed recipe inspired by the classic cocktail. Infused with lime zest, a hint of orange and finished with Maldon Chilli Sea Salt flakes, this focaccia balances brightness with a gentle, smoky kick. It’s the kind of unexpected twist that turns a humble bake into a bold centrepiece, perfect for summer gathering, tapas spreads, or anyone craving a little spice with their slice!

Here Is How to Make Spicy Margarita Focaccia

Mix:

1. Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later. Stir in bread flour and salt until well combined.
2. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
3. Cover and rest at room temperature for 15minutes While the dough is resting, place the sugar and lime zest into a small bowl and rub them together using your fingers until well combined. Dice two jalapeños or chillies very finely.

Stretch & Fold and First Proof:

1. Scatter half of the lime sugar and half of the diced jalapeños over the dough and then stretch & fold to incorporate them. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
2. Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl. The dough should tighten up a bit after performing the stretch & folds.
3. Cover and rest at room temp for 15minutes.Scatter the second half of the lime sugar and diced jalapeños over the dough and repeat the series of stretch & folds once more.
4. Cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Transfer to Tray and Second Proof:

1. Prepare a metal baking tray (see dimensions above in equipment list) with non-stick parchment paper and 2 tablespoons of melted coconut oil or another neutral oil of your choosing. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
2. Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito).
3. Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth
4. Cover the dough with a piece of oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.

Dimple & Bake:

1. Preheat the oven to 215C or 420F and move the baking rack to the lowest position.
2. Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough.
3. Bake the focaccia for 18-22 minutes or until the bread is golden brown.

Prepare the Margarita Syrup:

1. While the focaccia is baking, make the margarita syrup by combining the sugar, tequila and lime juice in a small saucepan.
2. Simmer over a medium heat and stir until all the sugar granules have dissolved. Remove from the heat and set aside.
3. When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and glaze drizzles that may drip down.
4. Poke the focaccia all over with a chopstick or skewer and then brush the margarita syrup over the bread using a pastry brush, allowing it to fully soak into the dimples and holes before adding more.

Prepare the Lime Glaze:

1. Allow the focaccia to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lime zest and lime juice for the glaze. Add in the lime juice gradually until the glaze is drizzling consistency (you can add more lime juice if needed).
2. Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the top and sides of the bread.
3. Garnish the focaccia as you would a spicy margarita…with fresh Jalapeño rings and a good sprinkle of Maldon Chilli Sea Salt. Be sure to add these on before the glaze hardens so they will stick in place!
4. Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy!