Cook time: 45 mins | Prep time: 20 mins plus proofing | Serves: 6-8
Ingredients.
800 g strong white bread flour
10 g fine sea salt, plus extra to serve
10 g instant dried yeast
700 ml lukewarm water
100 ml extra-virgin olive oil
1 x 300 g castello creamy blue cheese
1 x 200 g castello extra creamy brie
1 small bunch seedless grapes
5 mini asparagus, cut at different levels
3 thinly sliced red onion rings
6 edible pansies, extra to serve
Small thyme sprigs to serve
Honey to drizzle
Method.
1. Make the dough. Place the flour, salt and yeast in a large bowl and mix to combine. Pour in the lukewarm water and 50 ml of the olive oil. Mix with a wooden spoon, until you have a wet, sticky dough. There is no need to knead.
2. Cover and leave in a warm place for 2 hours. The dough will double in size. Preheat the oven to 200°C.
3. Pour the remaining olive oil into the base of a 38 cm x 26 cm baking dish. Carefully tip in the dough and gently stretch it towards the edges of the dish.
4. Lightly oil the outside of two ovenproof ramekins, approximately 9 cm and 10 cm in diameter. Press and gently twist them into the dough where you would like the cheeses to sit, pushing down until only a thin layer of dough remains underneath each ramekin. Leave the ramekins in place while the focaccia bakes.
5. Arrange the grapes, asparagus, onion over the dough, pressing them gently into the surface. Drizzle with a little extra olive oil and sprinkle with sea salt.
6. Bake for 45-50 minutes, or until golden, crisp around the edges and cooked through.
7. Remove the ramekins from the cooked focaccia and place the creamy blue and brie into the spaces. Cover with a tea towel for 5 minutes.
8. Place the whole focaccia in the centre of the table, drizzle with honey, sprinkle over fresh thyme and more edible pansies/flowers. Let everyone tear, dip and share.
Amanda’s tip: Keep the decoration generous but intentional. The little bunches of grapes and vegetables should make the focaccia feel like a garden-style grazing board rather than a traditional topped focaccia.
In partnerhsip with Castello Cheese
