Description
A delicious golden focaccia topped with herby butter and melted cheese.
Ingredients
Scale
For the dough:
- 500 g strong white bread flour
- 10 g instant dry yeast
- 5 g salt
- A pinch of granulated sugar
- 325 ml lukewarm water
- 2 tablespoons extra virgin olive oil (plus a little bit extra)
For the topping:
- 3 tablespoons salted butter
- 3 teaspoons garlic granules
- 15 g fresh parsley, chopped finely
- 70 g mature cheddar, grated
Instructions
- Put all the dry dough ingredients in a large bowl. Add the water and olive oil and mix until a dough begins to form. Turn out onto a flour-dusted surface and knead for 10 minutes until soft, smooth and elastic.
- Put the dough into an oiled large bowl, cover loosely with clingfilm and leave to prove for 1 hour (or until doubled in size).
- Rub a large baking tray with olive oil (I always use the same tray which is 25cm X 35cm). Knock the air out of the dough and then stretch the dough out to fill the tray. It will spring back a little at this stage but just push it out into the corners -it will relax during the second prove.
- Cover with a clean tea towel and leave for 40 minutes until doubled in size again.
- Preheat the oven to 190℃ / fan 170C / 375℉.
- Remove the tea towel and use your fingers to poke all over the focaccia, making deep dips. Melt the butter and brush liberally all over the top of the focaccia – allowing it to pool in the dips. Sprinkle over the garlic granules and the chopped parsley. Top evenly with the grated cheese.
- Bake for 20-25 minutes until golden and cooked through.
- Allow to rest for 5 minutes before slicing. Can also be left to cool and stored in an airtight container at room temperature to be eaten cold.
- Prep Time: 2 hours 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 10
- Calories: 265 kcal (13%)
- Fat: 9.5g (14%)
- Saturated Fat: 4g (20%)