Recipe Ham & coleslaw focaccia
Ingredients
- Macphie Plant-based White Sauce
- Sliced ham
- Carrots
- Onion
- Cabbage
- Dijon mustard
- Lemon juice
- 200g Macphie Softie®
- 1400g water
- 100g yeast
- 2000g strong flour
Method
- Peel and thinly slice the cabbage and onion, grate the carrot and add to a bowl.
- In a separate bowl add the Macphie Plant-based White Sauce, Dijon mustard and lemon juice and mix thoroughly. Season to taste.
- And the veg to the bowl and mix through.
- 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 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. Allow to cool then split and assemble the sandwich.
