Recipe
Cheese
and
ham
focaccia
croque
Ingredients
- Macphie Plant-based White Sauce
- Smoked ham
- Grated gruyere cheese
- 200g Macphie Softie®
- 1400g water
- 100g yeast
- 2000g strong flour
- Rosemary
- Garlic
- Smoked salt
Method
Add Macphie Softie®, flour and 1200g of water to the bowl and mix for 2 minutes on a slow speed and 4 minutes on a fast speed.
Add remaining 200g of water and mix for a further 2 minutes on a fast speed.
Scale dough at 250g and place in an oiled tin. Allow to rest for 30 minutes.
Press out dough with fingers. Prove at 32°C/85% for 50 minutes approximately.
Dip your fingers in oil and dimple the dough piece all over. Drizzle more oil over the top to fill in the dimples. Sprinkle with rock salt
Pre-heat oven to 220°C and bake for 15-20 minutes until surface is browned
Once the focaccia has cooled, split in half
Layer the inside with Macphie Plant-based White Sauce, cheese and ham
Bake at 170°C until hot & crisp. Portion and serve as required
