Sweet Heat Halloumi Focaccia with Chili Oil and Honey Step-by-step instructions

Before you start

Before starting, measure all ingredients and set them out. Bring the water to 110°F–115°F (43°C–46°C) if using a thermometer, or use warm tap water that feels comfortably warm to the wrist.

Cut the halloumi into 1/2-inch cubes and chop the Calabrian chilies if they are whole. Have the 9x13-inch pan ready and a clean surface for kneading. If using a stand mixer, attach the dough hook. Clear a warm spot for the dough to rise.

Instructions

Mix and Rise

1. 1Make the Dough
   In a large bowl or the bowl of a stand mixer, whisk the bread flour, instant yeast, and kosher salt. Add the warm water and 1 tablespoon of honey. Mix with a wooden spoon or the dough hook on low speed until a shaggy dough forms. Knead on medium speed for 6 to 8 minutes, or by hand on a lightly floured surface for 10 minutes, until the dough is smooth and elastic. The dough should be soft and slightly tacky but not sticky.
   Look for The dough pulls away from the bowl and forms a smooth ball.
   Tip If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
2. 2First Rise
   Drizzle 2 tablespoons of olive oil into a clean bowl. Place the dough in the bowl and turn to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free spot for 60 to 90 minutes, or until it has nearly doubled in size.
   Look for The dough is puffy, airy, and about double its original volume.
   Tip A warm spot near a turned-on oven or on top of a refrigerator works well.
3. 3Prepare the Pan
   Pour 1/4 cup of olive oil into a 9x13-inch baking pan. Use your fingers or a pastry brush to spread the oil evenly across the bottom and up the sides of the pan. This generous layer of oil is essential for a crispy, golden bottom crust.
   Look for The entire pan is coated with a thin, even layer of oil.
   Tip Don't skimp on the oil—it also helps the dough release easily after baking.

After mixing, the dough should be smooth and elastic, pulling away from the bowl. After the first rise, it should have doubled in size and feel airy and puffy when pressed with a finger. The surface will be slightly domed and full of small bubbles. The dough should smell yeasty and slightly sweet, and it should release easily from the sides of the bowl.

Shape and Top

4. 4Press the Dough
   Transfer the risen dough to the oiled pan. Gently stretch and press the dough to fit the pan, using your fingertips to dimple the surface. If the dough resists, let it rest for 5 minutes and then continue pressing. The dough should be about 1 inch thick and evenly distributed.
   Look for The dough covers the entire pan and is dimpled with your fingerprints.
   Tip Work from the center outward to avoid tearing the dough.
5. 5Top with Halloumi and Chilies
   Scatter the halloumi cubes and chopped Calabrian chilies over the surface of the dough. Press each piece gently into the dough so they are partially embedded, leaving the tops exposed. This ensures the cheese melts and blisters while the dough bakes around it.
   Look for The halloumi and chilies are evenly distributed and slightly sunk into the dough.
   Tip Press with your fingertips, not your palms, to keep the dimples intact.
6. 6Second Rise
   Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again for 30 to 45 minutes, until it is puffy and slightly increased in volume. The dimples will relax a bit but should still be visible.
   Look for The dough looks airy and the halloumi cubes sit like little islands.
   Tip This rise is shorter—don't let it over-proof or the focaccia will be dense.

The dough should be evenly spread in the pan, about 1 inch thick, with dimples across the surface. The halloumi and chilies should be visible on top, nestled into the dough. After the second rise, the dough will look puffy and slightly billowy, with the cheese pieces sitting like little islands. The dimples will have relaxed but still show as indentations.

Bake and Finish

7. 7Bake the Focaccia
   Heat the oven to 450°F (230°C). Place the pan on the middle rack and bake for 22 minutes, until the top is deep golden brown, the halloumi is blistered and bronzed, and the crust is crisp. The cheese should be sizzling and the aroma should be intensely savory.
   Look for The crust is bronzed, the cheese is blistered, and the edges pull away from the pan.
   Tip Rotate the pan halfway through baking for even browning.
8. 8Finish with Honey and Mint
   Remove the focaccia from the oven and immediately drizzle the wildflower honey over the hot surface. Scatter the fresh mint leaves over the top. Let the focaccia cool in the pan for 5 minutes before slicing and serving warm.
   Look for The honey glistens and the mint leaves wilt slightly from the heat.
   Tip Serve warm for the best contrast of crispy crust and soft interior.

The focaccia should be bronzed on top, with blistered halloumi and a crisp crust. The edges will be darker and slightly caramelized.

The honey should create a glossy sheen, and the mint leaves will be bright green against the golden surface. The bread should sound hollow when tapped on the bottom. Let it cool for 5 minutes before slicing so the cheese sets slightly.

Common mistakes

One common mistake is not using enough oil in the pan; this is what creates the crispy bottom and golden crust. Another is over-proofing the dough during the second rise, which can make the focaccia dense and heavy.

Be careful not to press the halloumi too deep into the dough, or it will sink to the bottom and not blister on top. Finally, do not skip the honey drizzle—it is essential for balancing the heat and salt.

How to tell it’s done

The focaccia is done when the top is deep golden brown and the halloumi cubes are blistered and bronzed. The crust should feel crisp to the touch, and the bread should pull away from the sides of the pan.

An instant-read thermometer inserted into the center of the bread should read 200°F to 210°F (93°C to 99°C) for a fully baked crumb. The cheese will be sizzling, and the aroma will be intensely savory with a hint of chili.