Focaccia Cheese Board | Florette Salad

Prep
35 mins

Cooking
25 mins

Serves 4

Classic Crispy

Ingredients

Serves: 4

1 packet, 7g active dry yeast
1 tbsp sugar
2 1/2 cups warm water from the kettle
5 cups plain flour
2 tsp salt
7 tbsp olive oil, divided
4 garlic cloves, crushed
Flaky sea salt

Toppings – your choice of;
Fresh herbs – chives, thyme and sage work well
Capers
Whole Sweety Drop miniature peppers
Mixed hard and soft cheese
Charcuterie
Pickles
Olives
Fresh Crispy Florette salad
Your choice of dressing to drizzle over (we went for a simple lemon and mustard)

Method

Dissolve the yeast and sugar in the warm water in a large bowl. Let it stand for 5-6 minutes until foamy.
Combine your flour and salt in a large bowl; gradually add to yeast mixture until a dough forms.
Turn the dough out onto a lightly floured surface and knead just enough to combine.
Place the dough in a large bowl coated with 3 tablespoons olive oil.
Flip to grease top then cover and let rise until doubled, about 3-4 hours.
Preheat your oven to 450°F / 230°C.
Brush a 15 x 10-inch (or similar) rimmed baking pan with 3 tablespoons olive oil and gently stretch the dough to fill the pan and dimple with your fingers.
Brush the dough with the remaining olive oil and sprinkle with sea salt.
Bake for 20-25 minutes or until puffed and golden brown. Cool for 10 minutes.
Transfer to a serving board and add your Crispy salad, dressing and toppings – to make the flowers we simply cut diamond shapes out of sliced cheeses and arranged different sizes in circle patterns on top of each other.
Decorate with fresh herbs and there you have a beautiful, edible cheese board perfect for Spring gatherings and summer parties!

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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