Kumara and blue cheese focaccia
The combination of creamy, rich blue cheese and oven roasted kumara sits perfectly atop this golden, fluffy homemade focaccia base. Perfect sliced and shared as a gourmet starter.
Oct 29, 2014 1:00pm- Makes 1 Item
- 20 mins preparation
- 30 mins cooking
ingredients
Kumara and blue cheese focaccia
- 2 cup (300g) flour, sifted
- 7 gram sachet active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (250ml) warm water
- 3 tablespoon olive oil
- 2 medium kumara, peeled, cubed
- soft blue cheese
- thyme sprigs, to serve
method
Kumara and blue cheese focaccia
- 1
Combine flour, yeast, sugar and salt in a large bowl. Combine warm water with 1/2 tablespoon of the oil. Stir into dry ingredients with a wooden spoon, until too firm to stir. With lightly floured hands, work dough into a ball, then turn out onto a lightly floured surface.
- 2
Knead dough 3 minutes, until smooth and elastic. Brush a large bowl with 1/2 tablespoon of the oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Set aside in a warm place for 1 hour, until doubled in size.
- 3
Meanwhile, place kumara in a microwave-proof bowl. Seal or cover. Microwave on high 5-7 minutes, until tender.
- 4
Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
- 5
Turn dough out onto a lightly floured surface, punch down and knead lightly for a few seconds. Press or roll into a 35cm x 23cm rectangle. Place on prepared tray.
- 6
Brush dough with remaining oil and top with kumara. Crumble over cheese and scatter with thyme. Season. Bake 25 minutes, until crisp and golden. Serve.