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Butter Chicken Sourdough Focaccia

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Ingredients Method

Ingredients
  

  • 350 gms Warm water
  • 180 gms active Sourdough starter
  • 400 gms All purpose Flour
  • 2 tbsps Olive Oil
  • 1 tsp Salt
  • 1 tbsp finely minced Chilli
  • 1/4 cup minced Coriander
  • 1 /4 tsp dried Fenugreek or Kasuri Methi
  • 1 tbsp Mustard Oil
  • 2 tbsps Olive Oil
  • 1/4 tsp black Pepper
  • 1 tsp Mustard Oil
  • 1 tbsp Olive Oil
  • 2 cups of leftover Butter Chicken

Method
 

  1. Add the starter to the warm Water and mix
  2. Add in the Flour and combine to form a shaggy dough
  3. Cover for 30 mins
  4. Add the Olive Oil and Salt and mix it it by stretching and folding the dough
  5. Cover for 30 mins and repeat this process one more time
  6. Grease and line a 11 x 11 inch pan
  7. Add the Mustard & Olive Oil and scrape in the dough
  8. Fold it over and fold the sides like a letter
  9. Flip it over
  10. Add the Pepper
  11. Cover and let it rest in a warm place for 8 hrs to overnight
  12. The next morning it should have risen and filled the entire tray and it should jiggle when you shake it
  13. Dimple the dough by pressing in gently with your fingertips
  14. Add more Mustard & Olive Oil and start adding the Butter Chicken gravy followed by the Chicken pieces
  15. Make sure the pieces are not too big, the lighter they are, the easier to help the dough rise.
  16. Don’t cover the entire surface
  17. Bake in a preheated oven at 450 degrees for 25 - 30 mins
  18. Keep an eye on it if the Butter Chicken starts to get too brown you can cover it with some foil
  19. Remove & garnish with chopped Coriander