Sage and gorgonzola focaccia

Sage and gorgonzola focaccia

By
From
How to Cook Bread
Serves
10-12
Photographer
Peter Cassidy

With its big, gutsy flavours, this bread is a meal in itself. Serve it simply with a leafy green salad or herby tomato salad.

Ingredients

Quantity Ingredient
20g fresh yeast
300-320ml tepid water
500g strong plain flour, plus extra to dust
2 teaspoons salt
5 tablespoons olive oil, plus extra to grease and drizzle
150g gorgonzola
6-8 sage leaves
1/2-1 teaspoon maldon sea salt

Method

  1. Put the yeast in a small bowl, add 4 tbsp of the water and stir to dissolve.
  2. Put the flour and the 2 tsp salt into a large bowl. Pour in the yeast liquid, olive oil and at least three quarters of the remaining water, using some to swill out any yeast stuck in the small bowl. Stir quickly, adding the remaining water if the mixture feels a little dry or firm, bearing in mind that a wetter dough is better than a drier one.
  3. When all the ingredients are well mixed, remove the dough to a very lightly floured surface and knead for a couple of minutes. The dough might be a little soft and wet, but don’t be tempted to add more flour. A scraper is useful for this.
  4. Divide the dough in half and pat or roll out with a rolling pin into 2 discs about 1.5cm thick. Place one disc on a lightly oiled baking sheet.
  5. Break the Gorgonzola into small pieces and tear the sage leaves into smaller pieces. Scatter the cheese and sage on top of the dough on the baking sheet.
  6. Carefully lay the second disc of dough over the filling and press the edges down to seal and encase the flavourings.
  7. Cover the dough with a piece of oiled cling film and leave to rise in a warm place for about 1 hour until it has nearly doubled in size and is soft and pillowy. To check the dough has risen enough, lightly press it in one corner with your finger; it should leave a little indentation. Meanwhile, heat the oven to 200ºC.
  8. Remove the cling film and, using the lightly oiled fingers of one hand, make dimples at regular intervals in the dough, taking care not to push too hard and collapse the dough.
  9. Drizzle with olive oil and sprinkle sparingly with Maldon sea salt (as the cheese is salty).
  10. Bake in the oven for 30–40 minutes until golden. Transfer the focaccia to a wire rack and leave to cool, covering it with a tea towel to soften the crust if you wish, or leaving it uncovered if you prefer a hard crust.
Tags:
bread
Leiths
baking
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