Ingredients
For the Focaccia
- 4 cups all purpose flour
- 2 tsp instant yeast
- 2 tsp fine salt (or 4 tsp Diamond kosher salt)
- 2 cups lukewarm water
- 4 tbsp olive oil, divided
- 2 tbsp melted butter
- Your Fresh Market Double Cream Brie Cheese, 200g
- Parsley leaves, to garnish
- Rosemary to garnish
- Fresh cranberries split in half, to garnish
- 1 ½ tsp flaky sea salt
For the Charcuterie Board
- Castello Traditional Danish Blue Cheese, 125g
- Castello Gouda
- Marcangelo European Charcuterie Assortment
- Our Finest Prosciutto
- Red and green grapes
- Great Value Deluxe Mixed Nuts
- Our Finest Stuffed Colossal Olives
- Something Special Red Chili Spread
Directions
- To a large bowl, add the flour, instant yeast, and salt. Mix with a fork or whisk. Then pour in the water, and mix with a fork/spoon until a soft dough forms. Drizzle 2 tbsp of olive oil over the surface of the dough, and lift up the edges of the dough to coat all sides. Cover the bowl tightly with plastic wrap, and place in the fridge for 12-72 hours. The longer the dough rests, the more flavourful it will become.
- Add the melted butter to the bottom of a 13 by 9 metal baking pan, and spread to cover the bottom and sides.
- Remove the dough from the fridge. Gently lift up one edge of the dough, and fold it over to the other side. Repeat this process 4-6 times, turning the bowl 90 degrees each time, until a round ball of dough forms.
- Lift the dough out of the bowl, and place in the prepared pan, folded side down. Gently stretch the dough so that it reaches the edges of the pan. Cover and rest the dough for 1-2 hours, or until doubled in volume.
- Preheat the oven to 425 degrees Fahrenheit.
- Pour the remaining 2 tbsp of olive oil over the dough, and push down with your fingertips to form dimples across the surface, pushing the dough gently so that it reaches the edges of the pan.
- Score the top of the brie cheese to form small diamonds, and place in the middle of the dough, gently pushing the cheese down.
- Decorate with parsley leaves, rosemary, and halved cranberries to resemble holly leaves across the surface of the dough. Brush the herbs and cranberries with olive oil, and sprinkle over the flaky sea salt.
- Bake for 15 minutes on the bottom rack of the oven, then transfer to the middle rack and bake for an additional 20 minutes, or until the focaccia is golden brown and crisp on the bottom and top. Cool for 15 minutes in the pan, then transfer to the middle of a large wooden cutting/charcuterie board.
- Complete the charcuterie board, by decorating around the focaccia with the blue cheese, gouda, charcuterie, grapes, nuts, olives, and chili spread.
- Cut some of the focaccia into cubes for dipping into the melted brie.