2 tbsp extra virgin olive oil, plus extra for drizzling
25g Wyke salted butter, for greasing
1 bunch spring onions, finely sliced
60g Wyke vintage cheddar, grated
½ bunch rosemary, roughly picked into little sprigs
Flaky sea salt and black pepper, to finish.
Method:
Pour the warm water, yeast and honey into a mixing jug and whisk to combine. Set aside until the mixture bubbles, about 10 minutes.
Next, make the dough. Using a dry handheld whisk, combine the flour and salt together until no lumps appear in your largest mixing bowl. Make a well in the centre and pour in the yeasty liquid and oil. Use a spatula to fold everything together until no dry patches are visible. Cover the bowl with a clean tea towel and set aside to rise at room temperature for an hour, or overnight in the fridge for a deeper flavour.
Preheat the oven to 240°C. Grease the base and sides of a 20 x 30cm deep roasting dish with butter. Use a spatula to scrape the airy dough into the roasting dish. Wet your fingers and gingerly lift the dough to fill all four corners of the dish. Cover again with a clean tea towel and set aside to rise again for an hour at room temperature.
Scatter the spring onions and cheddar over the surface of the dough, then use wet fingertips to poke holes all over the surface. Nestle the rosemary into the cavities and scatter over salt and pepper. Drizzle with more olive oil, then slide the dough onto the middle shelf in the oven to bake for half an hour, until a dark, bubbly cheese crust has formed.
Allow the cooked focaccia to cool in the tin for 15 minutes before using two spatulas to lift the bread onto a cooling rack. Allow to cool for a total of 30 minutes before slicing with a breadknife.
Focaccia is best eaten while it’s fresh, but it can be wrapped in parchment and sealed in a zip lock bag once cooled and frozen for up to 6 months
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