1912 STILTON & BALSAMIC ROASTED GRAPE FOCACCIA
4.5 hours (including proving)medium Serves: 8
Ingredients
- 500g strong white bread flour
- 8g fine salt
- 2 tsps of honey
- 10g fast-action dried yeast
- 30ml olive oil, plus extra for oiling
- 370ml water, warm
- About 150ml olive oil, to drizzle
- Flaky sea salt
- 150g 1912 Artisan Cheese, crumbled
- A large bunch of red grapes
- 3 tbsps of balsamic vinegar
- A few sprigs of rosemary, chopped
Introduction
Stilton and Balsamic Grape Focaccia is a deliciously indulgent bake that combines tangy blue Stilton with the sweet richness of roasted balsamic grapes in a soft, olive-oil-rich bread.
As it bakes, the cheese melts and the grapes caramelise, creating pockets of savoury-sweet flavour throughout.
The result is a beautifully balanced, sophisticated focaccia that’s perfect for sharing or enjoying warm from the oven.
Method
1. In a measuring jug add your warm water, salt, yeast, honey and olive oil and stir together.
2. In a large mixing bowl add the strong bread flour and make a well in the centre. Pour in the water mixture little by little and start mixing and bringing in the edges of the flour with a fork. Keep going until the liquid and flour is fully incorporated. Once it has come together, get your clean hands into the bowl and bring the dough together to make a ball.
3. Take out of the bowl and start kneading for 10 mins on a clean floured surface. The dough will be ready if it smooth and not tearing and bounces back slightly when pressed. Add the dough to a lightly greased clean bowl and cover with a tea towel and leave in a warm place for 2 hours
4. Line a baking tray roughly (30 x 20 cm) with olive oil and stretch and push the dough into. Drizzle with lots of olive oil and cover again for 1.5 hours to rise for the second time.
5. Meanwhile take all the grapes off the vine and drizzle with the balsamic vinegar and salt and set aside.
6. Once the dough is ready crumble the 1912 cheese all over the focaccia, followed by the balsamic grapes and the left over balsamic vinegar, then finish with the chopped rosemary.
7. Heat your oven to 210°C/Fan 190°C/Gas 6. Bake the focaccia for 20 minutes or until golden brown. As you take the focaccia from the oven, drizzle more olive oil over the surface. Transfer to a wire rack and leave to cool.
