Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 12

This recipe was given to me by a good friend of mine, Kaitlin Ruth, who I met at the Clonakilty market. She used to have a stall near mine and would sell out of these focaccias in an hour! She now runs the kitchen at Deasy’s Bar in Ring and has turned it into the biggest food destination in West Cork. She’s living proof that all good things come from farmers’ markets!

Makes 6

4 tbsp fresh yeast

85g (3oz) caster sugar

1.2ml (2 pints) warm water

1.75kg (4lb) strong white flour

4 tsp salt

90ml (3fl oz) olive oil

Choose one of these topping combinations:

1 caramelised red onion and 50g (2 oz) Gubbeen cheese (or a semi-soft cheese of your choice), diced into small cubes

2 tbsp toasted pumpkin seeds, 4 jalapeño peppers (finely sliced), 8 sprigs fresh coriander and 50g (2 oz) grated Cheddar cheese

60g (2 oz) roasted pumpkin and 40g (1¼ oz) grated Desmond cheese (or Parmesan cheese)

16 semi sun-dried tomatoes and 50g (2 oz) Durrus (or a raw milk cheese of your choice), diced into small cubes

Place the fresh yeast and caster sugar in a large bowl and then whisk in the warm water. Beat in half the flour, followed by the salt and olive oil. With a wooden spoon, stir in the remaining flour – don’t worry about lumpy bits.

Turn out the dough onto a lightly oiled surface and knead (about 20 times) until soft. Replace in the bowl and, with your hands, oil it lightly. Cover with a tea towel and put in a warm place (e.g. a hot press or airing cupboard) for 1½ hours.

Remove the risen dough, knock back the air and knead again (20 times) on an oiled surface. Leave to rise in a warm place for 1½ hours.

Turn out on to the oiled surface again and cut the dough into smaller pieces, about a handful each. Oil a rolling pin and roll out each focaccia, about 10–12.5cm (4–5in) in diameter. Place on baking trays lined with greaseproof paper.

Add your choice of toppings and leave to rise for 1 hour before baking in a preheated oven at 200°C, 400°F, Gas Mark 6 for 20 minutes.

Tip: Alternatively, you can place the focaccia dough in the fridge overnight and then add the toppings the following day and bake as above.