Mini Cheese Focaccia

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A wonderful combination of golden bubbles, feta and cheddar makes this ideal as a tea-time treat or anytime, come to that. 

I'm using a 9 inch enamel pie dish and two 22.7 x 11.7 x 2 surgical stainless steel trays. 

INGREDIENTS

500 gms strong white bread flour

10 gms fine sea salt (smoked salt is even better)

7 gms instant active yeast

375 gms lukewarm water (75% hydration) if using a baking tray or 390 gms of lukewarm water if using individual small tins (78% hydration)

100 gms feta cheese (in small cubes)

100 gms grated strong cheddar cheese

3 gms (3 teaspoons) dried oregano or chopped fresh rosemary

In addition:

olive oil for lining the baking tray and for drizzling over the focaccia before baking

flaky sea salt (used sparingly) for finishing. Remember that the feta is already salty. 

METHOD

Mix the yeast and flour together. Add the salt and mix thoroughly.

Add 360 gms of the lukewarm water and bring together into a dough until no dry flour remains. 

Cover and place in the bottom of the fridge for 24 hours.

 

During the first 90 minutes, perform three rounds of folds at 30-minute intervals. Use wet hands and pull the edge of the dough upwards and fold it over itself. Rotate the bowl 90 degrees and repeat four times per round. 

After 24 hours, prepare either small individual tins or a baking sheet and oil well. 

Oil the surface and your hands. Divide the dough into four, handling very gently to protect the air bubbles. Gently ease into a ball shape and place on the baking sheet or in the individual tins. Turn once to oil all sides. 

Now, let the dough sit uncovered in a warm place. Fight against the temptation to interfere with them. They will puff up and look fragile. The whole dough should jiggle when gently shaken. 

Preheat the oven to 200⁰C (fan) / 390⁰F, drizzle more oil over each dough and then flatten each pad usig your fingertips (well oiled) until you feel the bottom of the sheet or tin. Lift your fingers out without dragging. Press the feta directly into the deep dimples to embed it and the cheddar generously over the surface.  Ensure it's distributed evenly; this is your crispy crust! Top with the herbs and the flaked sea salt.

Bake immediately for 18 - 22 minutes until the cheese is bubbling and the bottom is crisp. 

Transfer straightaway to a wire rack so the bottom retains its crispness. 

Whilst the 'bubbles' might not be HUGE? that's partly down to the impact of the cheese on the top. However, the bubbles are there and the bread has a lightness that's delicious. 

Dipped slices in Balsamic and olive oil......lovely.