Chimichurri Focaccia
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Recipe Intro From _lacebakes_
Everyone loves focaccia, but have you ever tried adding chimichurri to your homemade bread? It takes the flavor to a new level and is delicious for sandwiches, salads, or on it's own.
This recipe is perfect for entertaining this summer – your guests will be crazy about the zesty, herbacous flavor the chimichurri sauce adds. Chimichurri doesn't typically have coriander/cilantro in it, but it takes the flavors up a notch here.
Heads up! You're going to need a lot of olive oil for this recipe, and you'll probably want more for dipping. Check out our online shop for Brightland Olive Oil. This recipe is delicious with their Alive Olive Oil and the Ardor Chili Olive Oil!
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Recipe Card
Chimichurri Sauce
ingredients
- 1/4 cup flat leaf parsley, very finely chopped
- 1/4 cup cilantro/coriander, very finely chopped
- 1 teaspoon dried oregano
- 4 cloves finely minced garlic
- 1 red chili, deseeded and finely diced
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon flaky sea salt
- Black pepper to taste
Make the Chimichurri
Method
Step 1
Mix all together and let marinate for at least an hour before using. It can be stored in a sealed container in fridge for an extra day or two.
Focaccia
ingredients
- 500 grams bread flour
- 420 grams lukewarm water
- 4 grams (1 teaspoon) instant yeast
- 1 teaspoon honey
- 10 grams fine sea salt
- 15 grams (1 tablespoon) extra virgin olive oil
Make the Focaccia Dough
Step 1
In a large mixing bowl, stir together the lukewarm water, instant yeast, honey, olive oil, and salt until evenly combined.
Step 2
Add the flour to the bowl and mix with a spoon until all dry patches of flour have disappeared. Cover the bowl with a cloth and let rest for 10 minutes at room temperature.
Step 3
After 10 minutes, you will perform your first stretch & fold of the dough to build gluten. Using your hand, grab the dough from the 12 o'clock position and stretch it up and over the bulk of the dough to the 6 o'clock position.
Step 4
Repeat the stretch & fold on all sides of dough until you can feel the tension you have built and you cannot stretch the dough up and over anymore. Cover and let rest for 10 minutes.
Step 5
Repeat the stretch & fold procedure one more time.
Step 6
After the second set of stretch and folds, wet your hands and place the dough seam-side down in your mixing bowl. Top the dough with a generous drizzle of olive oil and rub the dough to make sure the entire surface is coated with olive oil.
Step 7
Cover the bowl with plastic wrap to ensure no air sneaks in.
Step 8
Put the covered dough in the coldest part of your fridge for 24-48 hours. The longer the rest time, the stronger the flavor and bubbles.
Step 9
After the dough has rested for 24-48 hours, prepare a 9x13 inch baking tray with a bit of oil. Coat the tray with oil then add a sheet of parchment paper to the bottom of the pan. Add an additional 2-3 tablespoons of olive oil atop the parchment paper.
Step 10
Remove your dough from the fridge, and tip it into your prepared baking tray.
Step 11
Oil your hands. As if you are folding a piece of paper into thirds, fold one side of the dough towards the center. Repeat with the remaining side. Flip the dough so the smooth side is at the surface and the seams are on the bottom. Cover the dough and let rest for 1 hr 45 minutes to 2 hours and 15 minutes.
Step 12
Preheat your oven to 430°F.
Step 13
When the dough is ready (fluffy and jiggly when you shake the tray), drizzle it with olive oil and chimichurri sauce. Oil your hands once again. Using both hands, press your fingers into the dough, gently touching the bottom of the tray. Repeat this until the entire tray of dough has dimples.
Step 14
Top with a sprinkle of flaky salt. Bake for 18-22 minutes. Let cool in the pan for 5 minutes before moving it off the pan to a cooling rack. Let cool at least 20 minutes before serving.