chili crisp focaccia 🌶💥 ready for a second rise and dimpling before being popped into a 420° f oven 😌 for this batch, I used a tangy sourdough discard dough i’ve been experimenting with, which paired currently with the spicy savoriness of homemade chili crisp. added thinly sliced red habanero, scallions + thyme for some brightness and sesame seeds for crunch. i don’t have a fully fleshed out recipe yet, so measure with your heart! it’s so good warmed and topped with shaved parmesan AND a fried egg...i may or may not have been caught sitting in the corner of the kitchen licking my fingers and covered in fried chili fragments two days in a row 😬