Bread and Better
Friday, 24 March 2017
Honey, Goats' Cheese and Rosemary Focaccia
Makes 1 medium loaf.
For the loaf:
600g strong white flour
7g dried yeast
1 teaspoon salt
2 tablespoons honey
2 tablespoons olive oil, plus a little more for greasing
For the topping:
75g goats' cheese, cut into small chunks
1 tablespoon olive oil
2 tablespoons runny honey
1 teaspoon sea salt
Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil, honey and water and combine until the mixture forms a dough (adding more water if it feels a little dry).
Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, or until it feels smooth and more elastic.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
Grease a rectangle baking tin (around 20cm x 30cm) with a little olive oil.
When the dough has risen, place it into the greased baking tin, stretching it out so that it fills the rectangle.
Cover the baking tin with a tea towel and leave the dough to rise again, for around an hour, or until it has doubled in size.
Pre-heat the oven to 200 degrees c.
When the dough has risen, press your knuckles into the surface to create that classic focaccia texture.
Lightly press the sprigs of rosemary and chunks of goats' cheese into the loaf.
Drizzle over the honey and then the olive oil.
Sprinkle over the sea salt and then bake the loaf for around 20 minutes, or until the crust has turned a deep golden brown.
Leave the focaccia to cool in the tin for 5 minutes before serving.