FOCACCIA STUFFED WITH HAM AND CHEESE

Who doesn’t love the combination of ham and cheese? When they came together, even the simplest bread seen to be special, and I talk about this focaccia. The recipe is an adaptation, because I didn’t have the same ingredients, but I wanted to make it anyway. I know that many people prefer not to change the ingredients but I suggest you do it, and the baking will be fun. Only the main ingredients are the things you had to be careful (like the amount of yeast and salt, both of them will effect the rising of the bread). Bread flour can be use instead of Italian 00 flour and if you don’t have extra virgin olive oil, you still can use plain olive oil. The kinds of ham, cheese or herb are up to you, use the one that you like and you will happy with the result. What I try to say is don’t be afraid to try something new and different; you will find a new flavor plus some new favorite too.

FOCACCIA STUFFED WITH HAM AND CHEESE

SERVES 6-8

50 ml	extra virgin olive oil
500 g	Italian 00 flour (or bread flour)
7 g	Instant yeast
1 heaped teaspoon	Salt (about 7 g)
1 heaped teaspoon	Sugar
275-300 ml	tepid water
150 g	good quality ham
150 g	cheese, cut into small dice (I use Cheddar)
	a handful of Parsley
	extra virgin olive oil for brushing

1 Make the bread dough by mixing the flour, yeast, sugar and salt in a large bowl. Mix the oil with water and pour into the flour, adding a touch more tepid water if necessary; you should have a fairly soft dough that comes away from the sides of the bowl.

2 Tip this on to a floured surface and knead for 10 minutes, until smooth.

3 Place the dough in an oiled bowl, cover with cling film and place somewhere fairly warm to rise for 1½ - 2 hours (or until double in size). Divide into two pieces and roll each out to fit a 23 x 33cm/9 x 13 in Swiss roll tin.

4 Place one piece of the dough in the tin, top with the ham, cheese and parsley then cover with the other piece, crimping the edges to seal. Cover and leave for 30 minutes. Meanwhile, preheat the oven to 220°C/425°F /Gas 7.

5 Prick it all over with a fork Brush the focaccia with olive oil and bake for 20-25 minutes until golden brown. Cut into large sections and eat warm while the cheese is still gooey.