Chimichurri Focaccia by @dough_and_behold

N/A

8 servings

🍞

800 g

Strong white bread flour

💧

640 ml

Filtered water

🍞

2.5 g

Fresh yeast

🍯

10 g

Honey

🧂

16 g

Fine sea salt

🫒

40 ml

Olive oil

🥫

Chimichurri sauce

🌾

Coarse semolina flour

  1. Mix
    • Strong white bread flour
    • Filtered water
    • Fresh yeast

    Mix the strong white bread flour, filtered water, fresh yeast, honey, fine sea salt and olive oil together.

  2. Step

    Give the dough a series of folds every 10 minutes for the first hour to build strength.

  3. Step

    Ferment the dough for 6 hours at room temperature.

  4. Step

    Ferment the dough for a further 18 hours in the fridge.

  5. Step

    Dimple the dough.

  6. Drizzle
    • Olive oil

    Drizzle with olive oil.

  7. Step
    • Chimichurri sauce

    Squish the chimichurri sauce into the dimples.

  8. Sprinkle
    • Coarse semolina flour

    Sprinkle a little coarse semolina flour over the top.

  9. Bake

    Bake.

Chimichurri Focaccia by @dough_and_behold

N/A

8 servings

🍞

800 g

Strong white bread flour

💧

640 ml

Filtered water

🍞

2.5 g

Fresh yeast

🍯

10 g

Honey

🧂

16 g

Fine sea salt

🫒

40 ml

Olive oil

🥫

Chimichurri sauce

🌾

Coarse semolina flour

Preparation Steps

  1. Step 1/9

    Mix the strong white bread flour, filtered water, fresh yeast, honey, fine sea salt and olive oil together.

    🍞Strong white bread flour
    💧Filtered water
    🍞Fresh yeast
    🍯Honey
    🧂Fine sea salt
    🫒Olive oil
    🥣Mixing bowl

  2. Step 2/9

    Give the dough a series of folds every 10 minutes for the first hour to build strength.

    🥣Mixing bowl

  3. Step 3/9

    Ferment the dough for 6 hours at room temperature.

    🥣Mixing bowl

  4. Step 4/9

    Ferment the dough for a further 18 hours in the fridge.

    🥣Mixing bowl

  5. Step 5/9

    Dimple the dough.

    🍳Baking tray

  6. Step 6/9

    Drizzle with olive oil.

    🫒Olive oil
    🍳Baking tray

  7. Step 7/9

    Squish the chimichurri sauce into the dimples.

    🥫Chimichurri sauce
    🍳Baking tray

  8. Step 8/9

    Sprinkle a little coarse semolina flour over the top.

    🌾Coarse semolina flour
    🍳Baking tray

  9. Step 9/9

    Bake.

    🍳Baking tray

Composition

Ingredients

Types

Grains, Liquids, Leavening Agent, Sweeteners, Spices, Oils, Sauces

Ingredients

Strong white bread flour, Filtered water, Fresh yeast, Honey, Fine sea salt, Olive oil, Chimichurri sauce, Coarse semolina flour

Notes

Fresh yeast (or 1g dried yeast), Fine sea salt (sprinkled on top before baking, amount not given), Olive oil (mixed into the dough, for drizzling over the top before baking, amount not given), Chimichurri sauce (homemade jarred sauce, amount not given, squished into the dimples)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free

Calories

290 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 48g, Fat: 8g, Fiber: 2g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 520mg, Iron: 1.8mg, Calcium: 20mg, Potassium: 110mg

Vitamins

Vitamin E: 1.2mg, Vitamin K: 8mcg, Folate: 45mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Baking tray

Appliances

Oven

Type

Type

Type Of Dish

Bread, Side Dish

Occasions

Dinner Party, Gift For A Host

Origin

Source

Platform

instagram

Original Creator

@dough_and_behold

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Soft, Chewy, Airy

Flavors

Herby, Garlicky, Savory, Tangy, Rich

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

fresh bread : 1-2 days (wrapped in a paper or cloth bag, room temperature), refrigerated : up to 5 days (airtight container or wrap, may dry out, best refreshed in oven), frozen : up to 2 months (wrapped tightly in plastic and foil or a freezer bag,thaw and reheat in oven before serving)