Baking Italian

Goat’s cheese, bresaola and peach focaccia

Name: Goat’s cheese, bresaola and peach focaccia
Yield: 4
Cuisine: /italian
Ingredients: 2-3 peaches, cut into thin wedges; 40.00 ml extra virgin olive oil; 8-10 slices (80g) bresaola; 150g goat’s cheese, crumbled; Red vein sorrel (or baby rocket), to serve; Vino cotto (available at specialised delicatessens, substitute balsamic glaze), to serve; 7g sachet dried instant yeast; 1 tbs caster sugar; 750.00 ml plain flour; 20.00 ml fine salt; 20.00 ml extra virgin olive oil

Rate now

Jump to recipe

by Silvia Colloca

Cook and author

Jan 07, 2018

Place the bowl in a sink of warm water to help the dough prove faster.

2-3 peaches, cut into thin wedges
2 tbs extra virgin olive oil, plus extra to serve
8-10 slices (80g) bresaola
150g goat’s cheese, crumbled
Red vein sorrel (or baby rocket), to serve
Vino cotto (available at specialised delicatessens, substitute balsamic glaze), to serve

Focaccia dough

7g sachet dried instant yeast
1 tbs caster sugar
3 cups or (450g) of plain flour, plus extra to dust and sprinkle
1 tbs fine salt
1 tbs extra virgin olive oil

Method

1.

For focaccia dough, place yeast, sugar and 300ml of warm water in a jug. Set aside for 5 minutes or until frothy.
2.

Place flour and salt in the bowl of an electric mixer fitted with a dough hook, and with the motor on low, slowly add yeast mixture. Knead for 5 minutes or until smooth and elastic. Shape the dough into a ball and place in a large bowl. Drizzle with olive oil. Cover with a damp tea towel. Set aside in a warm place for 1 hour or until doubled in size.
3.

Using your fist, knock the air out of the dough. Roll out to a 28cm x 38cm rectangle. Place on a large lined baking tray. Scatter with peach. Drizzle with oil.
4.

Preheat oven to 200°C. Prove dough for a further 30 minutes. Bake for 25-30 minutes or until golden and puffed.
5.

Allow to cool for 5 minutes, then top with bresaola, goat’s cheese, red vein sorrel and a drizzle of vino cotto.