Cheese Focaccia Recipe
Ingredients
| Dry yeast | 5 Gram | |
| Sugar | 1 Teaspoon | |
| Plain flour | 375 Gram | |
| Lukewarm water | 175 Milliliter | |
| Salt | 1 Teaspoon | |
| Parmesan | 25 Gram, finely grated | |
| Chives | 1 Tablespoon, finley chopped | |
| Olive oil | 2 Tablespoon (For brushing) | |
| 1 tablespoon maize flour or semolina | ||
| Sea salt | 2 Teaspoon, finley crushed | |
Directions
Combine the yeast, sugar, 1 teaspoon flour and water in small mixing bowl.
Cover with clingfilm and leave to stand in a warm place for 10 minutes or until foamy.
Sift the remaining flour and salt into a large mixing bowl.
Add the Parmesan and chives and stir with a flat-bladed knife to combine.
Make a well in the centre and stir in the yeast mixture and olive oil.
Use a knife to mix to a firm dough.
Turn out the dough on to a lightly floured surface and knead for 10 minutes.
Shape the dough into a ball and place it in a large, lightly oiled mixing bowl.
Cover with clingfilm and leave to stand in a warm place for 40 minutes or until well risen.
Sprinkle the base of an 18 x 28 cm (7 x 11 inch) shallow tin with maize flour or semolina.
Knead the dough again for 2 minutes or until smooth.
Press the dough into the tin and prick deep holes with a skewer.
Sprinkle lightly with water and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Sprinkle again with water and bake for a further 10 minutes.
Brush with olive oil, sprinkle with sea salt and bake for 5 more minutes.
Serve warm or at room temperature, cut into squares.
Cover with clingfilm and leave to stand in a warm place for 10 minutes or until foamy.
Sift the remaining flour and salt into a large mixing bowl.
Add the Parmesan and chives and stir with a flat-bladed knife to combine.
Make a well in the centre and stir in the yeast mixture and olive oil.
Use a knife to mix to a firm dough.
Turn out the dough on to a lightly floured surface and knead for 10 minutes.
Shape the dough into a ball and place it in a large, lightly oiled mixing bowl.
Cover with clingfilm and leave to stand in a warm place for 40 minutes or until well risen.
Sprinkle the base of an 18 x 28 cm (7 x 11 inch) shallow tin with maize flour or semolina.
Knead the dough again for 2 minutes or until smooth.
Press the dough into the tin and prick deep holes with a skewer.
Sprinkle lightly with water and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes.
Sprinkle again with water and bake for a further 10 minutes.
Brush with olive oil, sprinkle with sea salt and bake for 5 more minutes.
Serve warm or at room temperature, cut into squares.
Chef
