1 shallot, finely chopped
1 jalapeño pepper, finely chopped – optional
3 – 4 garlic cloves, finely chopped
½ c red wine vinegar
1 tsp salt
½ c fresh coriander, finely chopped
¼ c fresh Italian parsley, finely chopped
2 tbspn fresh oregano, finely chopped
¾ c extra virgin olive oil
7 gm sachet dried yeast
2 tsp caster sugar
330 ml milk, warmed
400 g ’00’ flour, plus extra for kneading
2 tsp salt
¼ c olive oil, plus 2 tblspns extra
2 – 4 small potatoes, very thinly sliced
20 slices salami, thinly sliced
400 g cherry truss tomatoes
2 tbspn fresh thyme leaves, plus extra to serve
Combine the shallot, jalapeño, garlic, vinegar, and 1 tsp salt in a bowl. Let sit for 10 mins. Stir in the coriander, parsley, and oregano. Using a fork, whisk in the oil. Check seasoning, and add more salt if required. Transfer chimichurri to a small bow to serve.
Place the yeast, sugar and warm milk in a jug. Stir to combine, and stand in a warm place for 15 mins until foamy. Place the flour and 1 tsp salt in the bowl of an mixer fitted with a dough hook, and mix on low speed to combine. Gradually add in the milk yeast mixture, followed by olive oil and mix until combined. Turn the dough onto a lightly floured work surface and shape into a ball, then place in a lightly greased bowl. Cover and leave in a warm place for 1 hour or until doubled in size.
Preheat oven to 220°C fan forced. Grease base and sides of a 3cm-deep, 23cm x 32cm baking tin, and line the base with baking paper. Knead the dough for a few mins to stretch it out, then press it into the base of baking tin. Stand in warm place for about 30 mins, until the dough is slightly puffed. In a fry pan gently fry the potato slices in 1 tblspn olive oil, until just beginning to soften. Arrange the salami and sliced potatoes overlapping randomly over the dough. Scatter with thyme and season with a grind of salt & pepper. Bake for 20 – 30 mins until crust is golden, and the salami & potatoes have become crispy.
While cooking the bread, place the tomatoes (still on truss) on a tray lined with baking paper. Add a 1 tblspn of olive oil and a grind of salt & pepper to the tomatoes, cook in the oven with the bread for about 10 mins. Watch carefully until they have blistered slightly. Remove from oven.
When the bread is cooked scatter over the extra fresh thyme, and serve immediately with the cooked tomatoes and Chimchurri sauce.