Blueberry, Blue Cheese & Rosemary Focaccia

9 Ingredients

Number of servings

8

7grams dried yeast
2teaspoons Woolworths caster sugar
3 cups Woolworths plain flour
1teaspoons sea salt flakes
1/2 cup Woolworths extra virgin olive oil
100grams blue cheese, broken into small pieces
250grams blueberries
1/4 rosemary, sprigs picked
1tablespoons honey

Description

This savoury focaccia combines the sweetness of in-season blueberries, the tanginess of blue cheese, and the aromatic freshness of rosemary. Serve as a delicious appetiser or side dish on any occasion.

Method

Step 1 of 3

Combine yeast, sugar and 1 1/4 cups warm water in a jug. Whisk with a fork to combine. Set aside for 5 minutes or until foamy.

Step 2 of 3

Combine flour and salt in a large bowl. Make a well in the centre. Pour in yeast mixture and 1/4 cup oil. Use a round-bladed knife to stir to combine. Turn onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. (You can alternatively use a standing mixer with the dough hook attached.) Grease a large bowl with a little remaining oil. Place dough in bowl. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.

Step 3 of 3

Preheat oven to 200°C/180°C fan-forced. Grease a 26x35cm baking tray with 1 tsp remaining oil. Punch down centre of dough. Gently knead in half of the cheese. Press dough evenly over the base of prepared tray, stretching dough out to the corners. Scatter blueberries and rosemary over top of dough. Set aside for 30 minutes to prove. Partially press blueberries gently into dough. Drizzle with 1 tbs remaining oil. Bake for 25 minutes or until lightly golden. Sprinkle remaining cheese over the top of focaccia. Drizzle with honey and remaining oil. Cut into 8 large slices to serve.