Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 4-5 grams instant dried yeast
• 2-3 tablespoons light olive oil
• 1 tablespoon salt
• Sea salt flakes
• Olive oil
• 2 chorizo sausages, cubed

Chimichurri:

• 1 medium shallot or red onion
• 1 long red chilli (deseeding is optional)
• 3-4 cloves of garlic
• 1/2 cup of red wine vinegar
• 1 tsp salt
• 1/2 cup- of fresh coriander
• 1 cup of fresh flat lead parsley
• 2 tbsp fresh oregano
• 3/4 cup olive oil

Method:

1. To make chimichurri, blitz all ingredients in a food processor and place into a jar/container.
2. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
3. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
4. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
5. After 15 minutes, stretch and fold the dough. Repeat this 3 times.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper, and a good glug of olive oil
8. Drizzle 2-3 tablespoons of chimichurri over the surface of the dough with 1/4 of the diced chorizo over the surface of the dough and fold the dough into a burrito and flip over. This will ensure you have the mixture inside the dough once baked.
9. Cover tray and proof for another 1.5 hours at room temperature.
10. Pre heat oven at 215C fan forced.
11. Drizzle a further 2-3 tablespoons of chimichurri and the remainder of the diced chorizo over the dough, drizzle with oil, sprinkle with sea salt flakes and dimple.
12. Bake on the middle rack of the oven uncovered for approximately 30 minutes or until golden.
13. Once focaccia is baked, allow focaccia to cool on a baking rack for approximately 15-20 minutes before cutting and serving.

Tips/Substitutions:

• • Keep in a covered airtight container in the fridge for 3-4 days, not that it will last that long.
  • Only microwave to heat as this will prevent the dough from drying out. 
  • For a vegetarian option omit the chorizo 

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