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Crispy Curry Bread

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Crispy Curry Bread with Shallots

Our focaccia-meets-curry bread hack is unfussy, flavour-packed, and perfect for tearing and sharing. This hack gives you the chew of a rustic bread, the punch of curry paste, and the crunch of shallots – for a simple but gourmet twist.
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Ingredients
  

  • 500g plain flour (or bread flour)
  • 1 tsp Tasman Sea Salt
  • 14g dried yeast (2 sachet)
  • 325ml warm water
  • 2 tbsp extra virgin olive oil (plus more for drizzling – recommended Joseph First Run 2025)
  • 3–4 tsp SIMON JOHNSON Red Curry Paste (adjust to taste)
  • Tasman Sea Salt, to garnish
  • 3 tbsp SIMON JOHNSON Crisp Fried Shallots

Instructions
 

  • Preheat oven to 180C on a fan force setting.
  • In a large bowl, mix flour, salt, and yeast. Add warm water and olive oil. Stir to form a sticky dough. Knead on a floured surface, for 8–10 minutes until smooth and elastic. (Adjust with more water, or flour if needed.)
  • Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
  • Grease a large baking pan or tray with olive oil. Transfer dough into the pan, stretching it gently to fit. Let rise again for 20–30 minutes.
  • Baste with a thin layer of red curry paste over the top (like you would with tomato sauce on pizza). Drizzle generously with extra virgin olive oil. Sprinkle with sea salt and scatter over crisp fried shallots.
  • Bake in a preheated oven for 20–25 minutes, until golden and crispy on top. Shallots will caramelise a little more, reduce heat if needed.
  • Slice into squares or tear apart at the table. Bread is best enjoyed warm, with extra crisp shallots on the side and more olive oil for dipping.

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