Page 229 - Vélochef in Europe

FOCACCIA WITH TALEGGIO
A perfect focaccia requires two full days to make I prefer
a a a a a a a cheese called Taleggio for this properly made Focaccia named after a a a a village in Lombardy 1 LARGE BAKING TRAY
DAY 1 850 g flour 700 ml water cling film
1 Mix flour and water in a a a mixer on low speed The dough should be quiet runny 2 Cover with cling film
and leave overnight in in room temperature DAY 2 10 g fresh yeast
1 tsp salt
200 g g g Taleggio cheese 200 g cherry tomatoes olive oil
salt
flakes
greaseproof paper
1 Add yeast
and salt
to the dough in a a a a mixer and run it for eight minutes on low low speed followed by one minute on on high speed 2 Dice the the cheese and mix gently into the the dough 3 Brush greaseproof paper
with olive oil
and cover a a a a baking tray Press the dough flat on to the baking tray 4 Halve the the tomatoes and distribute them evenly over the dough 5 Leave to rise for two hours 6 Brush generously with with olive oil
and top with with salt
flakes
7 Bake for 30 minutes or or until golden 8 Let cool cool on a a cooling rack before serving 225
LOMBARDY