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Wensleydale & Cranberry Focaccia

Recipe

Serves: 12 | Prep time: 180 minutes | Cooking time: 25 minutes

Fusion | Side

Ingredients

  • 500g strong white flour
  • 7g sachet instant yeast
  • 1 tbsp honey
  • 4 tbsp. extra virgin olive oil
  • 3 tsp. salt
  • 25g fresh or dried cranberries
  • 1 sprig fresh rosemary
  • 80g Wensleydale and cranberry cheese

Method

  1. Place the flour, yeast, honey, 2 tbsp. olive oil and 2 teaspoons of the salt into a large mixing bowl with 400ml of warm water.
  2. Mix until combined (this will be quite a sticky dough so add a little more flour if needed) then knead on a floured surface for 10 minutes until smooth and elastic. Alternatively, this dough can be mixed and kneaded in a stand mixer with a dough hook fitted.
  3. Cover and leave for 1-2 hours at room temperature or until doubled in size.
  4. Press the dough into an oiled baking tray, around 30cm x 20cm.
  5. Cover and leave to rise for 45 minutes until doubled in size.
  6. Preheat the oven to 220c/200c fan/GM7.
  7. Press your fingers into the dough to create holes in the ciabatta then sprinkle over the wensleydale cheese and fill the holes with the rosemary and dried cranberries.
  8. Sprinkle the remaining salt and drizzle the remaining oil over the dough.
  9. Bake for 25 minutes until risen and golden and serve.