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Clonakilty Blackpudding Focaccia

Clonakilty Blackpudding Focaccia


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!


Clonakilty pudding x 200g (chopped up and skin removed)

Red cheddar cheese x 150g (grated)

Thyme x 3 sprigs

Olive oil


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


  1. Fry black pudding in 1 tbsp oil until crispy, approx. 5 minutes. Set aside to cool slightly
  2. Combine the yeast and water, set aside for 1- 2 minutes until bubbling
  3. Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7 minutes in a stand mixer
  4. 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
  5. Place in a well oiled bowl and wrap in clingfilm leaving to rise for 1 hour
  6. 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.
  7. 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
  8. Bake in oven @ 200c for 26-28 minutes
  9. 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


  • 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





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