This focaccia is truly indulgent and is a big hit at Stone Bake HQ! All of the melting cheese gives a rich flavour but if you aren’t a fan of strong blue cheese, you can switch it up with cheddar.
- 550g sifted bread flour
- 2tsp salt
- 325ml warm water
- 20g yeast
- 45ml olive oil
- 90g shredded mozzarella
- 90g strong blue cheese
- 90g brie, or similar soft cheese
Firstly, fire up your wood fired oven to its optimum temperature and allow to cool until around 220°C.
Meanwhile, put your salt and flour into a mixing bowl and start mixing
Next, dissolve the yeast in the water, mix well, and add the olive oil. Pour your liquid and yeast mix to the flour, and knead for 8-10minutes. Allow time to prove for 1 hour.
Then, knock the dough back, and divide in half. Roll half out into a parchment lined baking tray of around 20cmx10cm, and gently prick with a fork.
Sprinkle the cheese over the dough in the tray, leaving around a 1cm gap all the way around. Drizzle the area that doesn’t have cheese with a little olive oil.
Then, roll out the second half of the dough so it’s the same size as the dough in the tray and carefully place on top. Use your fingers to seal all the way round ensuring no cheese can leak out! Leave to prove for a further 20minutes.
Poke in the classic focaccia holes using your fingers, and prove for a final 15 minutes.
Finally, sprinkle with good quality rock salt, and a drizzle of extra virgin olive oil.
Pop in your wood fired oven, with your oven door in place but slight ajar and cook for 18 minutes.
Serve warm so that the cheese is still oozing. Yum!
Are you interested in our wood fired ovens? Head over to our product pagesfor more information.