Methods

1. Place active-dry yeast, granulated sugar, Byadgi chilli powder, and lukewarm water in a large bowl and let sit until the yeast starts to bloom and the surface starts to look foamy, 5 to 10 minutes.
2. Add the all-purpose flour and fine sea salt, and gently stir until all the dry ingredients are incorporated and a shaggy dough forms. Cover and let rest at room temperature for 30 minutes. Using lightly oiled hands, take one edge of the dough and fold it into the center, and repeat this three times. Pour 1 tablespoon olive oil into a large container, transfer the dough to the container, and drizzle with another 1 tablespoon olive oil. Cover and refrigerate overnight.
3. The next day, line a rimmed, quarter sheet pan with parchment paper, drizzle with 2 tablespoons olive oil, and set aside.
4. Remove the dough from the refrigerator, uncover, and using your finger, drop ⅔ cup seeni sambol in small pieces over the top of the dough. Using oiled hands, take one edge of the dough, gently pull it out, and fold it into the center, then repeat this 5 times. Then, place your fingers under the dough and pick it up from the middle, letting the weight pull the top and bottom third of the dough down. Place the dough back in the bowl making sure the top and bottom are folded under the dough (this is called a coil fold!). Repeat this 3 more times, then transfer the dough to the parchment-lined sheet pan. Let come to room temperature and rise until double the size, 1½ to 3 hours, depending on the temperature of your kitchen.
5. Preheat the oven to 425°F.
6. Right before going into the oven, finish garnishing the focaccia. Using your fingers, pull the remaining ⅓ cup seeni sambol into pieces over the top of the risen dough in an even layer. Arrange the anchovies on top of the seeni sambol, then drizzle with the remaining 2 tablespoons olive oil. Using oiled hands, dimple the dough with your fingertips gently pushing the dough down (this will create those yummy bubbly bits). Bake until deeply golden, cooked through, and sounds hollow when tapped, 27 to 35 minutes.
7. Run a paring knife around the edge of the focaccia, carefully transfer to a wire baking rack (this will prevent the bottom from getting soggy), and let cool for at least 15 minutes before slicing.

Recipe Note: If you don’t have Byadgi chilies, you can use Guntur Sannam chilli powder—keep in mind that these chilies are spicier than Byadgi—or sweet or hot paprika.