Clonakilty Blackpudding Focaccia
Clonakilty Blackpudding Focaccia
Serves: • Prep Time: • Cook Time:
This Clonakilty Blackpudding Focaccia Bread is delicious served with a salad or some soup. You can also step up your brunch game by adding a poached egg and some hollandaise sauce on top!
Ingredients
Clonakilty pudding x 200g (chopped up and skin removed)
Red cheddar cheese x 150g (grated)
Thyme x 3 sprigs
Olive oil
Dough
Dry yeast x 10g
Plain flour x 420g
Olive oil x 80ml and extra for drizzling on top
Warm water x 300ml
Salt x 1 tsp
Maldon salt x sprinkle to finish
Method
- Fry black pudding in 1 tbsp oil until crispy, approx. 5 minutes. Set aside to cool slightly
- Combine the yeast and water, set aside for 1- 2 minutes until bubbling
- Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7 minutes in a stand mixer
- Add 150g of black pudding and 100g cheese (approx. ¾ of each – you can eyeball it!) to dough mixture and combine for a further minute
- Place in a well oiled bowl and wrap in clingfilm leaving to rise for 1 hour
- Punch dough – yep, give it a good punch! Flour a surface and roll out to fit into well oiled baking tray. Cover and leave to rise for a further hour.
- Gently poke holes using your fingers on top of dough and sprinkle remainder of pudding, cheese and thyme on top. Season with salt and drizzle with oil
- Bake in oven @ 200c for 26-28 minutes
- Leave to cool for 5 minutes in tray and then turn out onto wire rack
Essential Tools
- stand mixer
- cheese grater
- chopping board
- frying pan
- wooden spoon
- rolling pin
- baking tray – 20cm x 30cm
Tips/Tricks
- make sure your water is approx 43c for the yeast. Too hot and it will kill the yeast, too cold and it won’t grow
- I like to drizzle a good bit of oil on top of focaccia before cooking and again after taking from the oven – the oiler the better for me!
- focaccia is best eaten warm and on the day of but if you want to eat the next day then use a grill pan to warm it up