Directions
- 1Prepare the poolish: In a bowl, mix 300 g of water, 5 g of yeast, 5 g of honey, and 300 g of flour until a dough forms. Cover with plastic wrap, making a few holes for breathing, and let it rest for one hour at room temperature and then 16-24 hours in the fridge.
- 2In a mixer, combine the poolish, 5 g of dry yeast, and 700 g of flour.
- 3Add 1 mashed potato, and mix on low speed for 20 minutes.
- 4Add salt, and slowly add the remaining water while increasing the mixer speed.
- 5Add olive oil, and mix until everything is incorporated.
- 6Remove the dough from the mixer, and spread it on a flat surface with olive oil. Gently stretch and fold the dough several times to create more air inside and make sure that it is smooth.
- 7Form two balls of dough, place each in an oiled pan, cover with plastic wrap and let it rest for 30 minutes.
- 8For the sauce: In a food processor, combine cilantro, garlic, garlic mayo, kochukaru, black pepper, and salt. Add water to obtain a smooth consistency, and blend until smooth.
- 9Once 45 minutes have passed, arrange tomatoes, olives, oregano, and salt on the dough. Add more olive oil on top.
- 10Season the steak with salt, pepper and garlic powder and cook it on the grill until it reaches an internal temperature of 135°F.
- 11Assemble the focaccia sandwich by spreading burrata or stracciatella cheese over the bottom focaccia, layering with the grilled steak, and finishing with the other focaccia on top. Add sauce on top of the steak.
Ingredients
- 300 g water
- 5 g yeast
- 5 g honey
- 300 g flour
- 5 g dry yeast
- 700 g flour
- 1 potato
- 24 g salt
- 6 olive oil
- 1 handful cilantro
- 10 cloves garlic
- 1 cup garlic mayo
- 1 spoon kochukaru
- 1 pinch black pepper
- 1 pinch salt
- 2 tablespoons water
- 1 bowl tomatoes
- 1 bowl kalamata olives
- 1 tablespoon oregano
- 3 tablespoons olive oil
- 250 g burrata
- 1 steak
- 1 pinch salt
- 1 pinch pepper
- 1 pinch garlic powder
Equipment
bowlmixerknifeplastic wrapfood processorgrilltongs
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