home Craig's Cucina Povera Focaccia: Pickled Walnut, Blue Cheese, Garlic, Rosemary, Pear and Caramelised Red Onions.

Focaccia: Pickled Walnut, Blue Cheese, Garlic, Rosemary, Pear and Caramelised Red Onions.

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Pickled walnuts, blue cheese, garlic, caramelised red onions in salt, pan deglazed with balsamic vinegar. Potato slices of pear.

Chopped rosemary in olive oil, and the balsamic pan deglase.

Dough:
1kg Strong White Flour
13g Dried Yeast (it would be 26g of fresh yeast)
9.18g Salt (“.18” just because it came out like that.
748g Semi-Skimmed milk
52g Olive oil

Left from roughly midnight, to 10am the next day, to autolyse. Kneaded (Bertinet) until firm and springing back, left to rise until double the height, and uber soft.

Gas mark 6.5.
Lower oven for 15 minutes, turn 180 degrees. Bake for a further 15 minutes.
Put up the top of the oven for 5 minutes, for the crust.

Take out of the tray after 5 minutes and bake on the oven rack on gas mark 4, to firm up the bottom.

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3 thoughts on “Focaccia: Pickled Walnut, Blue Cheese, Garlic, Rosemary, Pear and Caramelised Red Onions.

  1. I love it, because I took it over to share with my dad. We ate it with some red wine and it was beautiful.
    It reminds me of my other most cherished memory, of eating sandwiches with my dad in his car, when I was a kid.
    (Savaloy, and pork and peas pudding. I think)

    I used to say: “Can I have two!? Really?” And he’d say: “If you can eat them, of course you can”.

    🙂

  2. This is great! Really good to see a recipe and get an insight into what’s going on. I’d love to try a gluten free version, but it’s beyond me at the moment. Looking forward to watching the video, too.

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