Argentinian Focaccia

Ingredients

While the original Italian focaccia is typically seasoned with olive oil, salt, and herbs, the Argentinian Focaccia incorporates traditional Argentinian ingredients and flavors. It replaces olive oil with chimichurri sauce, adds sliced chorizo for a touch of smokiness, and tops it off with tangy provolone cheese. These adaptations give the focaccia a unique Argentinian twist. We alse have the original recipe for Focaccia, so you can check it out.

• 2 cups (470ml) warm water 2 cups (470ml) warm water
• 2 teaspoons (10g) active dry yeast 2 teaspoons (10g) active dry yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 1/4 cup (60ml) chimichurri sauce 1/4 cup (60ml) chimichurri sauce
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 cup (100g) sliced chorizo 1/2 cup (100g) sliced chorizo
• 1 cup (100g) provolone cheese, grated 1 cup (100g) provolone cheese, grated
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 48g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine flour, chimichurri sauce, and salt. Mix well.
3. 3.
   Pour the yeast mixture into the flour mixture and stir until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the dough and transfer it to a greased baking sheet. Press the dough evenly to cover the entire sheet.
8. 8.
   Arrange the sliced chorizo on top of the dough, pressing it gently.
9. 9.
   Sprinkle the grated provolone cheese over the chorizo.
10. 10.
    Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the cheese is melted.
11. 11.
    Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley.
12. 12.
    Slice into squares or rectangles and serve warm.

Treat your ingredients with care...

• Chimichurri sauce — If you prefer a milder flavor, reduce the amount of chimichurri sauce used in the recipe.
• Chorizo — Opt for a spicy or smoky chorizo to enhance the Argentinian flavors in the focaccia.
• Provolone cheese — For a stronger cheese flavor, use aged provolone instead of regular provolone.
• Fresh parsley — Finely chop the parsley for a vibrant garnish that adds a pop of freshness to the focaccia.

Tips & Tricks

• To add extra flavor, brush the baked focaccia with a garlic-infused olive oil before serving.
• Experiment with different toppings such as sliced olives, roasted bell peppers, or caramelized onions to customize the Argentinian Focaccia to your taste.
• Serve the focaccia as an appetizer or alongside a hearty Argentinian stew for a complete meal.

Serving advice

Serve the Argentinian Focaccia warm, either as an appetizer or as a side dish. It pairs perfectly with a glass of Malbec wine or a refreshing Argentinean beer.

Presentation advice

For an eye-catching presentation, sprinkle some additional grated provolone cheese and fresh parsley on top of the baked focaccia. Cut it into squares or rectangles and arrange them on a wooden serving board.