Prep Time 10 minutes - Total Time 4 hour - Makes 1
So I did 2 things with this focaccia.
1) Cut it into squares, then used it as a shovelling device for scooping large amounts of my cannellini bean dip into my mouth.
2) Sliced open then stuffed with cold cuts and mozzarella for an epic sandwich.
Dough Ingredients
500g of bread flour.
1 tsp of salt.
1 tbsp of olive oil.
300ml of tepid water.
7g sachets of fast action yeast.
Topping Ingredients
30g of blue Stilton, broken into little nuggets.
1 pear, sliced as finely as possible.
Method
First start by pouring the water, yeast and olive oil into a jug and give it a good mix, leave it to stand for 10 minutes.
In a large bowl mix the flour, salt and make a well in the middle. Now pour in the yeast mix and combine with the flour using a fork. Then tip out the dough onto a worktop and knead for 5-10 minutes or till you have a beautifully smooth dough.
Shape the dough in a large ball and place it back into the bowl. Cover with cling film and a tea towel. Leave in a warm place for anything between 2-3 hours or until doubled in size.
Once the dough has doubled, get a rectangle roasting tin and drizzle with a little oil and rub all over. Now knock back the dough, pop into the tin, run both sides in the oil and stretch/shape into the size of the tin. Cover again with cling film and a tea towel and leave till risen once again for another hour or till doubled in size.
It’s now time to make your focaccia. Press your fingers into the dough to make small pockets. Sprinkle over the cheese and arrange the pear slices over the top, drizzle with a little extra-virgin olive and a sprinkling of flaky salt. Then into a preheated oven set at 200° for 20 minutes. Once out of the oven and still hot give it another drizzle with oil. Cut up into whichever way you fancy and serve.
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