Chimichurri Pesto Foccacia

Updated at: Thu, 17 Aug 2023 10:38:53 GMT

Step 1

Add the yeast and sugar to the room temp water, stir, and let sit for 10 minutes

Step 2

Add to all the other ingredients and 1 tbsp extra virgin olive oil snd combine

Step 3

Knead for 5 minutes. It helps to oil your hands so it doesn’t stick

Step 4

Sit in an oiled bowl and cover with cling film and rest for 1-2 hours.

Step 5

Press into a 20 by 30 cm deep dish tin right out to the edges.

Step 6

Cover with cling film agin and let sit for an hour.

Step 7

Gently toast the pine nuts until they start to brown

Step 8

De seed the red chilli’s

Step 9

Roughly pull the basil and coriander off the stems, as we only need the leaves. Only roughly as a bit of stem doesn’t change it much

Step 10

Put it all into a blender and blend for a few minutes until smooth

Step 11

Pre heat an oven to 200C

Step 12

Press deep dents into the dough with your fingers

Step 13

Scatter pesto over the top, leaving several dough gaps. You will not need all the pesto

Step 14

Bake the Foccacia for 20-25 minutes until golden brown on top and holds its shape.

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