EPISODE 3: Taking traditional Thanksgiving & giving it a non traditional twist. We’re skipping dinner rolls this year & making same day Focaccia with Chimichurri Sauce! Crispy edges, fluffy center, & chimichurri everywhere! Thisssss was so divine!!
CHIMMICHURI SAUCE:
1. Mix together parsley, shallot, garlic, chilli, oregano, chili flakes, red wine vinegar, olive oil, salt, lemon zest & juice.
2. Adjust to taste.
FOCACCIA:
1. In a bowl, combine warm water, yeast, salt & mix. Incorporate the flour & mix until tacky. Cover & let it rest for 20 mins.
2. Come back to the dough & give it a stretch & massage. Cover & let it rest for 20 mins.
3. Repeat again, give it a stretch & massage. Cover & let it for 1hr in a warm space. Let the dough rise until puffy and doubled.
4. Drizzle a splash of oil into a baking tray. Gently tip in the dough and let it proof for another hour. It should look airy & alive.
5. Press deep dimples all over the dough. Add chimichurri sauce, & another layer of dimples.
6. Bake at 425 degrees for 25mins, until golden, crisp at the edges.
