
Paul Hollywood
from
Great Food Live
For freshly baked bread with an Italian influence, try Paul Hollywood's bacon-speckled focaccia topped with goat's cheese and peppers
For freshly baked bread with an Italian influence, try Paul Hollywood's bacon-speckled focaccia topped with goat's cheese and peppers
Bacon, pepper and goat's cheese foccacia
Method
2. Turn the dough out onto a lightly floured surface and knead well for 5 minutes - at this stage, the dough should be quite sticky.
3. Return the dough to the bowl, cover loosley with plastic wrap and leave at room temperature for 2 hours, until doubled in size.
4. Lightly grease a baking tray and pat the dough out to an even thickness of 2.5cm. Brush the top with olive oil and make indentations in the top with your fingers. Leave to rise for a further hour.
5. Preheat the oven to 230C/gas 9. Brush the top of the dough once again with olive oil and spread with the mixed peppers.
6. Bake for 10 minutes, before covering with the goat's cheese. Return to the oven for a further 15 minutes and bake until golden. Transfer to a wire rack to cool slightly before serving.
Prep:
30 min, plus 3 hrs rising
Cook: 25 min
Cook: 25 min
Ingredients
500g plain strong flour1 tbsp Salt
30g sachet easy-blend dried yeast
100ml Olive oil
300ml water
120g bacon lardons, fried until crisp
150g mixed Peppers, roughly chopped
120g Goats cheese, crumbled
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