Jamie’s focaccia with cheese and rigola
For a long time I did not come across a dish that fascinated me so much that I really, could not tear myself away. Hours. This is a soft, flavor-intensive focaccia in my unrivaled experience. I'm looking for words to convey the experience, but I can't find them. An explosion of irresistible flavors? Something like that. The recipe is Jamie Oliver’s, from the book “Happy Days with the Naked Chef,” and I can’t wait for the day I’ll knead it again… .happy day indeed !!
Preparation steps
- Activate yeast.
- In a bowl, mix the flour, activated yeast, salt, sugar and half the water. The recommended 625ml was a little too much for me, so be careful with adding the other half.
- Knead the dough and knead for 4-5 minutes. Oil the bowl, add the dough, turn it over so that the whole surface of the dough is well covered with oil, cover with nylon and leave it warm - let it rise for about 30 minutes.
- Squeeze the air well out of the risen dough, then roll it out to a thickness of 1 cm with a rolling pin. Lay one side of the dough in a larger floured bowl, letting the other half hang out of the bowl. Sprinkle the side of the dough that is in the bowl with plenty of olive oil and rub the oil into the dough with your fingers. Sprinkle rigola, cheese and spices over the entire surface and press everything into the dough with your fingers once more. Fold the part of the dough that protrudes over the dough in the dough, then press the edges with your fingers. Sprinkle the crust with olive oil, rub the oil well and spread the sage or thyme leaves on the surface. Leave to rise until nice (30 minutes)
- Bake in the oven at 180C, 25-30 min.
- Leave to lie for at least 25 minutes before serving.
Serving
I only used Cedar (cheese), in a much smaller amount. I increased the amount of rigola, I did not have major, I used fresh thyme, but in a smaller amount. I sprinkled the bark with sage leaves… Result: more than fantastic. Contrary to all expectations, the bread is much better, tastier cold.
