- Why didn't my dough rise?
- The water might have been too hot and killed the yeast, or the room was too cold. Yeast works best at 25-30°C.
- Can I use dried yeast?
- Yes, 7g of dried yeast (one sachet) is equivalent to 20g of fresh yeast.
- How do I get a really crispy bottom?
- Don't skimp on the oil at the bottom of the tray! It almost needs to fry in the oil.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Mustard and Smoked Cheese Focaccia
Focaccia is Genoa's gift to the world, an ancient flatbread rich in olive oil. In this rustic version, the deep, characterful flavour of smoked cheese meets the piquant tang of mustard. The dough bakes to a crisp on the outside thanks to the oil, while remaining soft and airy inside, like a good sponge soaking up the flavours of the toppings. A simple bread that stands alone as a meal.
Ingredients
20
g
Fresh yeast
300
ml
Tepid water
1
tsp
Sugar
50
ml
Olive oil (30ml for the dough, 20ml for the tray/brushing)
500
g
Wheat flour (Plain flour or Bread flour)
10
g
Salt
2
tbsp
Mustard (hot or mild to taste)
150
g
Smoked cheese (e.g. Smoked Cheddar or similar)
Shopping List (0)
Equipment Needed
- Large mixing bowl
- Baking tray (approx. 30x40 cm)
- Kitchen towel
- Pastry brush
Allergen Information
Gluten
Milk
Mustard
Instructions
1
✓
Pour the tepid water into a bowl, stir in the sugar, then crumble in the yeast. Leave it alone for 5-10 minutes until a frothy layer forms on top.
Tip: This is 'proofing'. If it doesn't foam up, the yeast isn't active; start again, otherwise the bread will be flat and hard.
2
✓
Mix the flour with the salt in a large bowl. Pour in the yeast water and 30ml of olive oil. Start mixing, then knead by hand or machine for about 8-10 minutes until you have a smooth, elastic dough.
Tip: Kneading develops the gluten network, which holds the gas bubbles created during proving.
3
✓
Form the dough into a ball, coat lightly with oil, cover with a kitchen towel, and leave to rise in a warm place for 1 hour until doubled in size.
Tip: A draught-free, warm place is best. The dough is ready when an indentation made with your finger springs back slowly.
4
✓
Grease the baking tray generously with olive oil. Tip the risen dough into it and stretch and press it out with your fingers to the shape of the tray. If it springs back, wait 5 minutes and continue.
Tip: Do not use a rolling pin! Hand pressing preserves the air bubbles in the dough.
5
✓
Brush the top of the dough evenly with the mustard, then sprinkle with the grated smoked cheese. Press the cheese slightly into the dough.
Tip: Dimpling (pressing in) ensures the topping doesn't fall off during baking and helps the cheese melt into the hollows.
6
✓
Cover again and leave to rest for another 20-25 minutes while you preheat the oven to 220°C.
Tip: The second proving gives the focaccia its final, light structure.
7
✓
Bake in the hot oven for 20-25 minutes until the cheese is browned and the edges of the dough are crisp and golden brown. Leave to cool on a wire rack.
Tip: Cooling on a rack prevents the bottom from sweating and becoming soggy from the steam.
Recipe FAQ
Ingredients
- 20 g Fresh yeast
- 300 ml Tepid water
- 1 tsp Sugar
- 50 ml Olive oil (30ml for the dough, 20ml for the tray/brushing)
- 500 g Wheat flour (Plain flour or Bread flour)
- 10 g Salt
- 2 tbsp Mustard (hot or mild to taste)
- 150 g Smoked cheese (e.g. Smoked Cheddar or similar)