Eritrean-Style Focaccia with Buttered Berbere Sauce
In many Eritrean and Ethiopian dishes today, you can find unique combinations with Italian cuisine. Chef Yebralem's Eritrean-Style Focaccia is a beautiful fusion of Eritrean, Ethiopian, and Italian flavors and techniques. Focaccia is originally an Italian, oven-baked flatbread. Its name is derived from the Latin word focus, meaning "hearth" or "place of baking." Chef Yebralem makes the focaccia dough from scratch. Once the dough has been kneaded and rested, she rolls it out and tops it with tomatoes, bell peppers, jalapeños, and cheese. What makes this particular focaccia unique is the Buttered Berbere Sauce. Berbere is a special spice mix known for being a key ingredient in Eritrean and Ethiopian cuisines. Though the specific spice mix varies, berbere can include spices like coriander, garlic, ginger, and fenugreek. When enjoying this focaccia, Chef Yebralem recommends you tear a piece of the bread, dip it in the sauce, and enjoy all the amazing flavors in one bite!
Ingredients: Flour, Canola Oil, Salt, Sugar, Baking Powder, Yeast; Toppings: Tomato Paste, Tomatoes, Yellow Onions, Butter, Chili Powder, Green Bell Peppers, Red Bell Peppers, Jalapeños, Garlic, Cheese - Pecorino Romano, Salt, Black Pepper; Sauce: Yellow Onions, Tomatoes, Berbere Spice, Tomato Paste, Butter, Korerima Spice, Salt, Canola Oil, Garlic, Fresh Ginger
Allergens: Dairy (Butter, Cheese), Gluten