Food Editor @ Food52
Maybe it’s just me, but lately I feel like a Calabrian chile compound butter paired with focaccia is on“New American” restaurant menu. Though it is a solid, tried-and-true pairing, I crave a bit of contrasting crunch with my pillowy-soft focaccia; something for my teeth to seek out and bite down into after layers of amazingly plush bread. Hence, coffee-chili crisp was born.
A bit of instant espresso is bolstered by spices that embody some of the flavor profiles found in coffee: cinnamon, fenugreek—which yields a maple flavor—cracked black pepper, and baharat, a spice blend of Syrian origin which includes a blend of cardamom, nutmeg, cloves, and cumin.
This recipe isn't really about the focaccia, it's mostly just a vehicle for more oily, spicy, crunchy chili crisp. Spoon more crisp on top post-oven, serve a little bowl alongside the warm bread as a dipper of sorts, or simply store in the fridge to put on any and all things . —In a medium pot, heat the oil. Combine all the spices in a medium, heatproof bowl. Once the oil has heated to 200°F, carefully add to the spices. Let sit until cooled.
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