Herby Focaccia. Pan seared lamb. Garlic lemon oil. Roasted tomato relish.
This dish started as a humble attempt to master homemade focaccia, and turned into a full dinner plate. Crispy on the outside, soft in the middle, and stacked with flavor.
Perfect for a date night in, a family table flex, or just to remind yourself that homemade is worth it.
🌿Focaccia
6 2/3 cup bread flour
2 3/4 cup filtered room temp water
2¼ tsp active dry yeast
2 tbsp kosher salt
1 tbsp honey
Olive oil for greasing
2 sprigs fresh or dried rosemary, leaves removed
Flaky sea salt topping
🌿Lamb Tomato Relish
1 lb ground lamb
2 cloves garlic, minced
1 tsp lemon zest
¼ tsp sea salt
Cracked black pepper to taste
¼ tsp dried oregano
Pinch of smoked paprika
Pinch of dried rosemary
1 cup cherry tomatoes
1 tbsp olive oil
1 clove garlic, thinly sliced
Pinch of salt
Pinch of black pepper
Fresh basil
🌿Garlic Lemon Oil Sauce
2 tbsp olive oil
1 small clove garlic, grated
1 tsp lemon juice
Pinch of salt
Pinch of dried thyme
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All [Music] right, welcome back to the long form content, guys. Today I’m making a herby chicken faukatcha with tomato relish. It’s different. I’ve never baked bread before from scratch. This is actually going to be my second time in general. I’ve baked homemade dinner rolls, but never an actual bread, let alone fkatcha. So, this is going to be the very first time using that. We got our bowl with our stand mixer over there on the counter. So, we’re going to get to prepping it, and then we got to proof it overnight for 12 hours. Currently about 7:00 right now. First, I have to prep this and then let it sit on the counter for about 2 hours. Then I got to transfer it to a baking sheet, let it sit in the fridge overnight for about 12 hours. And then in the morning when the bread is done proofing, we’re going to bake it, let it sit for another hour and a half, and hopefully have a fully completed dish with our tomatoes and our garlic yogurt. Okay, let’s start prepping this fkatcha. Okay, we’re going to go ahead and grab the bowl to our stand mixer, set that to the side before grabbing our ingredients. Our bread flour, kosher salt, olive oil, pepper, and salt. pour in our amount of water, which again, recipe will be in the description below if you guys want actual measurements. We’re going to go ahead and put in our bread flour, followed by our active dry yeast, and then following that, obviously, our salt and pepper. Then, we’re going to start mixing that up. Then, we’re going to go ahead and put that in our stand mixer until it’s roughly molded into a nice doughy paste. So we can then take it out. Go ahead and take that out now and start rolling it into a ball essentially. So that way we can really put it in a bowl that’s glazed with olive oil on the bottom allowing us to leave this at room temperature for the next 2 hours. Good morning everyone. It is officially the next day. I’m going to go ahead and head into the garage, grab our fauca that’s been sitting in our fridge overnight to ferment. Hopefully, it’s looking good. We’re going to bring it out here. I’m going to have to layer some more olive oil over it and let it sit at room temperature for about an hour. And then after we get the dough going, I have still have to make some chicken, tomato relish, some garlic yogurt. So, a lot of things really that I have to make. But once all that is complete, we’ll go ahead and compile the dish and we’ll see the final result. Okay, we’ve let the dough sit for 2 hours and then we put it into the fridge overnight for about 12 hours. We’ve taken it out the next morning. We’re spraying it onto a sheet pan, putting enough olive oil now. All right, so since we don’t have any chicken or some Greek yogurt, we’re going to have to make some substitutions. Now, I did cook lamb earlier this week and I have a bunch left over. So, what I’m going to do is I’m going to go ahead and pan sear it just to reheat it, reseason it with a little bit of paprika and maybe some garlic or something just to give it some moisture, right? And then we’re going to go ahead and put that on the faukatcha. And then for the tomato relish, that’ll stay the same. We’ll get those tomatoes already done and tossed together with their ingredients. Put in the oven. We’ll get that going. Then, as far as the garlic yogurt sauce goes, I’m going to go ahead and just do a garlic lemon oil sauce instead. So, should be able to just whisk together some garlic, lemon, olive oil, stuff like that, some time. And then we’ll let it sit for about 5 to 10 minutes to let the flavors kind of come together. And then we’ll spread that on the bread with our tomato relish with our lamb evenly layered in the middle. All right, we’re going to go ahead and start dimpling our faukatcha dough now. Spreading our olive oil on top. Again, we’re just going to use a lot of olive oil to make this dough. Our salt on top. And then we’re going to let that sit at room temp while generously oiling up a casserole dish to put in our tomatoes for our tomato relish that we’re going to start baking after our fkatcha is done. Put our toppings on. Again, the recipe will be in the description below for certain actual toppings used for the tomato relish. We’ve now put our bread in the oven after it’s done preheating. We’re going to go ahead and rehydrate that lamb after it’s been really just a day old. I just went ahead and put it on a pan. Threw some paprika on there with some olive oil and some water to really just rehydrate it and really make it feel like it wasn’t a day old lamb because again, I ran out of chicken. So, we had to really use countermeasures here by using our lamb that we cooked the other day. So, I went ahead and sauteed that. Now, taking our bread back out of the oven. Boom. Putting it on a wire rack to cool for the next hour and a half. Cutting into it though real quick just to check to see what it looks like if it’s done. My first look at it, I probably should have gone about 25 minutes. But again, if you have a stronger oven like myself, then you’re probably going to want to run around 25 minutes. But if you do want that nice rich golden brown that that mine came out with, then sure, go 30 minutes. Everyone’s oven’s different, so that’s going to vary in time, temperature, and how long it takes. Okay, placing our tomato casserole dish into our oven so it can start baking. softening those tomatoes and then getting our garlic lemon oil sauce really mixed up. Ready to go for later for our bread dipping. Taking those tomatoes out, smashing them, making sure they’re nice and soft and ready to go. Cutting into our fauc, hard and crunchy on the top and bottom. Let’s cut through it. We’re going to start by layering our tomato relish on the bottom, followed by our lamb on top. We’re just going to use two cutlets. Again, you can use more lamb if you want. Drizzle that garlic lemon oil sauce on top and then topped with our faukatcha bread that we just baked. Look at that beautiful juicy lamb tomato relish fkaca. All right, that’s going to wrap up our faukatcha with tomato relish, lamb, and garlic lemon oil kind of sandwich that we made here. This dish took 2 days just about to really kind of come to fruition. But let’s see if the patience required to make this dish actually was worth the payoff. Okay, that’s absolutely amazing. The bread came out fantastic. The garlic lemon oil was a nice touch. Again, I still feel like if I would have cooked it just about 3 minutes less than I did, so about 27 minutes instead of 30 minutes, it would have turned out even better. A little bit more softer, right? But I know faukatcha is supposed to be a little crunchy on top and bottom. And I believe that’s what we got going here. So, obviously, you can see it’s extremely juicy. The tomato relish is beautiful. 100% worth it. Give it a shot. If you guys want to see more of this long form content on top of my shorts that I already post weekly, be sure to hit the thumbs up button which lets me know that you guys like this and subscribe because I’ll be putting out one of these a week for a more deeper dive into a recipe, typically something I’ve never cooked before, whether that’s gourmet, quick and easy, or even homemade bread. It’ll be all the above. Comment below if there’s any other gourmet or date night type of dishes that you want to see me recreate, something like this, and you want to see a full deep dive to see if I can master the recipe and the dish as a whole on Max Kitchen.