Sweet Heat Halloumi Focaccia with Chili Oil and Honey Tips, FAQ & printable recipe

Tips for success

For the best texture, use a kitchen scale to measure the flour and water. If you do not have a scale, spoon the flour into the measuring cup and level it off—do not scoop, which can pack in too much flour.

The dough should be soft and slightly sticky; if it feels too dry, add a tablespoon of water at a time. If it is too wet, add a tablespoon of flour.

To get a shatteringly crisp crust, make sure the oven is fully preheated to 450°F (230°C) before sliding in the pan. You can also place a baking stone or steel on the lower rack to help distribute heat.

For an even more golden top, brush the dough with a little olive oil just before baking, but do not overdo it—the oil from the pan and dough should be enough.

Variations

• Spicy Honey: Stir 1/2 teaspoon of crushed red pepper flakes into the honey before drizzling for an extra kick. This intensifies the heat and makes the sweet-spicy contrast even more pronounced.
• Herb Topping: Add 1 tablespoon of fresh rosemary leaves or thyme sprigs along with the mint. The woody herbs complement the chili and cheese, adding another layer of aroma.
• No-Chili Version: Omit the Calabrian chilies and add 1/2 cup of pitted Kalamata olives, roughly chopped, pressed into the dough. The briny olives pair well with the halloumi and honey.
• Breakfast Focaccia: After baking, top the focaccia with a fried egg and a sprinkle of flaky salt. The runny yolk (if using pasteurized eggs) adds richness, and the bread becomes a hearty breakfast.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to refresh the crust.

Freezer

Freeze the baked focaccia (without the honey and mint) for up to 3 months. Thaw at room temperature, then reheat in a 375°F (190°C) oven for 8-10 minutes.

Reheat

Reheat slices in a toaster or under a broiler for 1-2 minutes until crisp. For a whole focaccia, warm in a 350°F (175°C) oven for 10 minutes.

Store leftover focaccia in an airtight container at room temperature for up to 2 days. The crust will soften slightly, but the flavor will remain. To re-crisp, toast slices in a toaster or under a broiler for 1 to 2 minutes. If the honey has soaked in, the bread will be a bit more tender but still delicious.

The dough can be prepared up to the second rise and refrigerated overnight. After pressing the dough into the pan and topping with halloumi and chilies, cover tightly and refrigerate for up to 12 hours.

The next day, let the pan sit at room temperature for 30 minutes while the oven preheats, then bake as directed. You may need to add 2 to 3 minutes to the baking time.

Serving ideas

Serve this focaccia warm, cut into squares or wedges, as an appetizer or side dish. The contrast of warm bread, blistered cheese, and cool mint is best enjoyed within 30 minutes of baking.

It pairs beautifully with a crisp green salad, grilled vegetables, or a bowl of tomato soup. For a heartier meal, serve alongside roasted chicken or lamb.

For a party, cut the focaccia into small squares and serve on a platter with extra honey on the side for drizzling. The bread is also excellent as a sandwich base—split a square and fill with roasted peppers, arugula, and a smear of ricotta. If you have leftovers, toast them and top with a fried egg for an indulgent breakfast.

Frequently asked questions

Recipe card

Sweet Heat Halloumi Focaccia with Chili Oil and Honey

Prep 20 minCook 22 minRest 1 h 30 minTotal 2 h 12 minServes 8

Ingredients

• 4 cups bread flour
• 1 1/2 cups warm water (110°F/45°C)
• 2 1/4 tsp instant yeast
• 1 tbsp honey
• 2 tsp kosher salt
• 1/2 cup extra-virgin olive oil, plus more for the pan
• 8 oz halloumi cheese, cut into 1/2-inch cubes
• 3 tbsp Calabrian chilies, chopped (from a jar)
• 2 tbsp wildflower honey
• 1/4 cup fresh mint leaves

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

48 g

Fat

20 g

Fiber

2 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.