- 9 oz (250 g) strong white bread flour, plus a little extra for dusting
- 1 level teaspoon easy-blend dried yeast
- 1 dessertspoon (10ml) olive oil, plus a little extra for greasing
- 1 level teaspoon salt
6 oz (200g) sliced honey baked ham
Thin slices of Red Leicester cheese
A handful of Mozzarella Cheese
- 15 small sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 level teaspoon sea salt
- Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs. Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button. The dough setting mixes for 30 mins and proofs for 1 hour. If you are using a stand mixer, follow the kneading and proofing time.
- Meanwhile, towards the end of the time, prepare the filling ingredients, separating the slices of ham and cutting the cheese into thin slices. When the dough is ready, remove it from the machine, turn it out on to a flat, lightly floured surface, divide it into two and then roll out one half to form a rough, rounded rectangle about 11 x 8 inches (28 x 20 cm). Note: I only managed to make a 8 x 8 inch.
- Then place it on a baking tray (or pizza stone) and arrange the slices of ham on top, making sure they go right up to the edge. Follow this with the cheese, right up to the edge again.Now give it a good seasoning of freshly milled black pepper. Then roll out the remaining dough, lay it on top of the first, pinching the edges together all the way round to completely enclose the filling. Now cover it with a clean tea cloth and leave it to puff up again for about 30 minutes. Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).
- When the dough is ready, make 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally, drizzle over the olive oil and sprinkle with the salt. Bake for 20-25 minutes, or until the dough is crisp and golden. Serve the focaccia, cut into squares or wedges, straight from the oven.