Chips Shop Focaccia

Chips Shop Focaccia

This Friday the 5th June we’re celebrating National Fish ‘n’ Chips Day and there really is nothing quite like Fish n Chips except for when you go Jumbo and make a Chip Shop sandwich. 

I’m baking the stunning new Youngs Chip Shop Jumbo Fish Special along with some chunky chips and then i’m making the most wonderful pea, mint and yoghurt smash.

I’ve made a giant fluffy focaccia and it’s just a matter slathering on the pea smash and loading it up with the chips and the wonderfully crispy Jumbo Fish which is just as good as you’d get at the chippy, but with the convenience of being found in your freezer.  

For the Focaccia:

• 500g strong white bread flour
• 1 1/2 teaspoons fast action dried yeast
• 1 teaspoon salt (plus extra for sprinkling)
• 2 tablespoons olive oil (I use extra-virgin olive oil)
• 360ml cold water
• 1 tablespoon capers

For the Pea & Mint Smash:

• 100g frozen peas – defrosted
• 7 or 8 fresh mint leaves
• A small bunch of fresh dill
• The juice of half a lemon
• 2 tablespoons Greek youghurt
• A little olive oil
• Salt and pepper

You will also need Youngs Chip Shop Jumbo Fish Special and some oven chips

First start with the focaccia dough (this benefits from an overnight rise in the fridge but if you’re too lazy and can’t wait, simply skip this part, it will be lovely.) 

I used my 24cm x 32cm x 7cm pan from NordicWare but any large roasting tin would work. Line it will parchment paper and generously wipe the inside with olive oil.

I’m also using my smeg stand-mixer but this can easily be done in a large bowl with your hand.  It’s quite a wet dough so I’d advise having plenty of olive oil handy to help you navigate all the stickiness.

Place all the focaccia ingredients into a bowl and bring them together with a spoon, your hand or a dough hook and knead gently for 5 mins, then with a well-oiled hand, pull and stretch the dough – once at each of the north, south, east and west points of the bowl. Return the dough to the stand mixer, or tip out onto an oiled surface and knead for a further 5 mins.

Place the dough into another oiled container (that has a lid), do the pull and stretch technique as before, then cover with the lid and set aside for 15 mins.  

With wet hands, repeat the pull and fold and rest twice more before covering in with a lid and setting aside for at least an hour or until the dough has doubled in size.  You should see some large bubbles on the top of the dough.  

You can use it straight away or leave it in the fridge overnight for a stronger, richer flavour.  Take it out of the fridge 1 hour before moving on to the next stage.

Time to bake

Pre-heat the oven too 220C

Gently tip the dough into the oiled roasting tin. Rub your fingertips in olive oil and gently tease the dough out to the corners of the pan.  It will spring back but that’s fine.  Cover with clingfilm or a tea towel and set aside for 30 mins for the second prove.

After 30 mins the dough should have almost all but filled the baking trays.  

Drizzle with oil, then poke your fingers over the dough surface.  I do it in semi-uniformed rows. Sprinkle the capers over the top and season with salt and pepper.

Bake in the oven for 40 – 45 mins until golden brown. Once it comes out of the oven, drizzle with a little more olive oil.

Leave to cool on a wire rack for at least 15 minutes before slicing in half down the middle.

Now bake the fish and chips. Follow the instructions on the packet.  The Youngs Chip Shop Jumbo Fish Special can be baked in the oven or the air fyer.

Meanwhile make the pea smash

Place the ingredients for puree into a food processor and blend until you have a rough paste.

To assemble, slather the two sides of the inside of the focaccia with the pea puree.  Lay the chips on top of the bottom side followed by the fish.  Dowse liberally in vinegar and place the top of the focaccia on top.  Divide into 4 portions and serve!

For more fish recipes, check these out on Dom in the Kitchen

Eat and of course, enjoy!