Scotch Bonnet Jam Toastie with Green Chilli Focaccia

This spicy Scotch Bonnet Jam Toastie with Green Chilli Focaccia is bringing the heat! Layers of melted cheese and plenty of spice!

Done in 4 hours

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Spice Gal brings you this Scotch Bonnet Jam Toastie with Green Chilli Focaccia. A hot sandwich that will leave you wanting more!


Combine flour, salt, and yeast in a large bowl and whisk together until homogenous. Add water and stir with a wooden spoon until no dry flour remains. Add olive oil and stir to incorporate, using hands if necessary to work oil into dough. Cover with plastic wrap, then let rest at room temperature for 1 hour.

Remove plastic wrap , and, using a lightly greased bowl scraper, fold dough over itself by lifting and folding the edge of dough toward the middle. Turn the bowl 45 degrees and fold dough again; repeat turning and folding motion 4 more times.

Allow to prove in the fridge overnight.

Once proved, remove from the fridge and allow to come to room temp.Oil a rectangle, shallow tin. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.

Heat the oven to 220 C fan. Press your fingers into the dough to make dimples. Add chopped green chillies and thinly sliced garlic to the dough pressing in gently Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

For the chilli jam - Add all ingredients to a pan and simmer for 15 mins, stirring occasionally until it becomes syrupy. Keeping a close eye on it, continue to simmer and stir for 5 mins more until it easily coats the back of the spoon and you see the bottom of the pan when you stir. Leave to cool and infuse for 1-2 hours

Once the Jam has cooled, assemble your sandwich, layering jam, then cheddar cheese. Toast in a pan with a small amount of butter and press to allow the cheese to melt and the bread to toast. Remove and enjoy!

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Hugh Woodward

Hugh Woodward

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