Saturday, 1 March 2014

Medwin Bakery Cheddar Black Pepper Focaccia

Check out this Cheddar Black pepper Focaccia or should I say pizza bread, which has virgin olive oil drizzled over the top along with a sprinkling of strong mature Cheddar before baking. So delicious and great for sharing with family or friends. The making process involves adding a portion of the grated Cheddar along with some freshly ground whole black pepper at the mixing stage. Once the Focaccia is shaped and on the baking tray finish off by dimpling the dough with your fingers and drizzling olive oil along with a sprinkling of Cheddar. Focaccia is a very traditional Italian flat bread which can have any flavour you desire. Here's a more artisan Rosemary Sea Salt Focaccia that I baked previously, another tasty addition you can add are sun dried tomato's. The finished baked bread does have more of a pizza look to it because of the cheese topping but oh boy does it taste superb.

Cheddar Black Pepper Focaccia Recipe

500g Strong bread flour
14g quick bake dried yeast
15ml Virgin Olive Oil
10g salt
5g sugar
300ml tepid water
200g Strong mature Cheddar (for a more intense cheese flavour add an extra 100g)
5g to 6g of freshly ground whole black peppers (release the flavour)

 Reserve about 50g of the grated cheddar for the topping.
 Add all your ingredients into a machine mixing bowl taking care not to let the yeast get into direct contact with the salt. Mix to combine then add your water, start on slow speed until mixture starts coming away from the edge of the bowl. Increase speed and mix for a further five minutes, once the dough has a clear mixed appearance tip out onto a floured work surface.

Flatten the dough out to resemble a rough rectangle to fit your baking sheet. Pin out to a thickness of around 1"/2.5cm. Brush liberally with olive oil and make dimples with your fingers, now sprinkle with the reserved Cheddar and place in a draft free warm place for around an hour twenty minutes.

Crank up your oven to its highest heat setting for the 1st 5 minutes then reduce to 200°C for the remaining 20 minutes. Bake for around 25 minutes overall.

This bread will keep for around three days because of the olive oil, you can freeze it for a couple of weeks, deforest thoroughly before use.

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