Chicken & Australian Avocado Green Goddess Focaccia
Pete Townsend –
Chef Notes
- The natural fat content of Avocado creates a silky, stable emulsion when blended, making it the ideal base for a vibrant green goddess
- Its mild, creamy flavour amplifies the herb-forward character of the dressing while adding body and richness that olive oil alone can’t achieve
Ingredients
- 1/2 ripe Avocado
- Juice of 1 lime
- 80g extra virgin olive oil
- 3 tbsp Greek yogurt
- 1 clove garlic
- 2 small handfuls picked and washed parsley
- Salt to taste
Focaccia (makes one 3/4 sheet tray):
- 500g bread flour
- 15g flakey salt
- 450g tepid water
- 8g instant yeast
- 10g brown sugar
- Olive oil
- Extra flakey salt for topping
Sandwich:
- 1 Avocado, sliced
- 1 free-range chicken, roasted
- 1 head butter or oakleaf lettuce
- Salt and pepper to taste
Preparation
- Place all ingredients in a high-power blender and blend for around 1 minute. Do not let the blender generate heat.
- Store in bottles in the fridge for up to 3 days.
Focaccia:
- Bloom the yeast with tepid water and brown sugar in a large bowl for 5–10 minutes until foamy and activated.
- Add the flour and salt and mix thoroughly with your hands, lifting from the bottom to ensure no dry patches remain.
- Cover with a tea towel and rest for 20 minutes.
- Stretch and fold in 20-minute intervals over 1 hour (3 folds total). The dough should be smooth and proofed up.
- Transfer to an oiled and lined tray and proof for a further hour until bubbly.
- Generously splash olive oil over the dough and dimple with wet hands. Season with extra flakey salt and bake at 230°C for roughly 25 minutes until crispy and golden brown.
- Allow to cool completely before cutting and filling.
Presentation:
- Slice and toast the focaccia.
- Spread Avocado green goddess generously on both cut sides.
- Layer with roasted chicken, sliced avocado and lettuce.
- Season to taste and serve.
