SERVES: 6
PREP TIME: 20 minutes plus proving
COOK TIME: 25-30 minutes
INGREDIENTS
For the dough
● 500g strong white bread flour
● 400g lukewarm water
● 7g instant yeast
● 10g fine sea salt
● 30g extra virgin olive oil
● 80g toasted cashew and basil pesto (see method below)
For topping before baking
● 2 tbsp olive oil
● 30g Parmesan, finely grated
● A few sprigs of fresh rosemary
● Flaky sea salt (and a grind of pepper if you like)
To finish
● 4-6 tbsp Original Black Garlic Pickle
● Extra shaved Parmesan (optional)
METHOD
In a large mixing bowl, combine 500g strong white bread flour, 7g instant yeast and 400g lukewarm water. Mix until no dry flour remains.
Add 10g fine sea salt and 30g extra virgin olive oil. Mix thoroughly until fully incorporated, it’s easier to do this in a mixer, but you can work the dough by hand - it will just take longer!
Once the ingredients are nicely combined,cover the bowl and leave the dough to rest for 15 minutes.
Perform a stretch and fold by lifting one side of the dough and folding it over itself. Rotate the bowl and repeat until you've worked all the way around the dough.
Cover and rest for 20 minutes, then repeat the stretch and fold. Rest for a further 20 minutes.
Smother the fresh pesto over the surface, then perform a final fold to work the pesto through the dough. Cover again and leave to rise until increased in volume (it should look as if it has doubled in size) this will take around 2 hours depending on room temperature. The warmer the room - the quicker the rise.
Grease, line and generously oil a 30 x 20cm baking tray and transfer the dough to the tray. Gently stretch it towards the corners, taking care not to knock out too much air. Cover and leave to prove for 45 to 60 minutes until noticeably puffy and bubbly.
Preheat the oven to 220°C fan.
Drizzle the surface of the dough with 2 tablespoons olive oil and use your fingertips to press deep dimples all over the dough.
Place rosemary into the dimpled parts of the dough, drizzle with olive oil, scatter over the grated Parmesan, and a generous pinch of flaky sea salt.
Bake for 25 to 30 minutes until the focaccia is deeply golden and crisp around the edges.
Remove from the oven and leave to cool for at least 15 minutes.
Spoon generous dollops of the Original Black Garlic Pickle into the dimples across the focaccia, allowing little pockets of sweet, savoury black garlic flavour to settle into the loaf.
Finish with extra Parmesan shavings if desired, then slice, tear and serve warm or at room temperature.
By adding the Original Black Garlic Pickle after baking, its complex sweet-savoury flavour remains bright and distinct, creating little pockets of black garlic goodness throughout the loaf.
This is perfect served alongside soups, cheeseboards, charcuterie, roasted vegetables or simply torn apart and enjoyed still slightly warm.
Cashew & basil pesto
Fresh, vibrant basil, plenty of garlic and buttery toasted cashews make this simple pesto incredibly versatile. Toss it through pasta, swirl it through soups, spread it on sandwiches or use it to flavour focaccia dough.
Makes: Approx 200g
INGREDIENTS
● 30g fresh basil leaves
● 75g cashews
● 3-4 white garlic cloves, peeled
● Juice of ½ lemon
● 80-100ml extra virgin olive oil
● ½ tsp sea salt
● 30g finely grated parmesan
● Generous pinch of black pepper
METHOD
Place the cashews in a dry frying pan over a medium heat and toast for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Allow to cool slightly.
Add the toasted cashews, basil, garlic, lemon juice, salt, pepper and parmesan to a food processor.
Pulse several times until roughly chopped.
With the motor running, slowly pour in the olive oil until you have a spoonable pesto. Add a little more oil if you prefer a looser consistency.
Taste and adjust the seasoning with extra salt, pepper or lemon juice as needed.
Use immediately or store in a sealed container in the fridge for up to 5 days. A thin layer of olive oil on top will help keep it fresh.
Recipe by Lara Green @_fromthegreenkitchen