Wednesday, 25 April 2007
focaccia with sage and fontina cheese
if you are hosting a bread-event, you dont have to ask me twice. there is nothing nicer in the whole wide world than a risen, soft bread dough. it's pure yeasty, aroma producing, glory to me. spitton extra is hosting "waiter, there is something in my..." - right "... bread" this month.
my entry is a crunchy little focaccia filled with parma ham, fontina cheese and some lovely sage. all in all - one of my favourite flavour combinations. but this little bread is so handy, you just fill it with whatever you like (or got left in the fridge).
these little focaccias are best eaten fresh and hot out of the oven so the cheese can run out of the bread.
RECIPE makes 4
1 tablespoon salt
1 tablespoon sugar
20g fresh yeast
300 ml lukewarm water
1 generous tablespoon olive oil
for the filling:
140g fontina cheese, grated
8 slices of finely sliced parma ham
a hand full of sage leaves
freshly ground pepper
mix flour, salt and sugar. dissolve yeast in water and add to the flour-mixture. add olive oil and knead into a smooth dough. cover and let rest for about an hour.
heat oven to 220 c°.
divide dough in 4 pieces and roll each into a rectangle. arrange cheese, parma ham and sage leaves on top of each rectangle, season with freshly ground pepper. moisten the edges with a little water. fold over dough to enclose the filling and press along the sides to seal. pinch the sealed edges and wist over to create a rope effect (or just press a fork along the edges). glaze with olive oil and bake in the middle of the oven for about 30-40 minutes until crips and golden brown (you and also lift the focaccia and knock on the bottom. it's ready when the dough sounds hollow).