Wednesday, March 27, 2013

Focaccia with Ham and Melted Gruyère (Delia Smith)

I know that the combination of ham and cheese can never go wrong in our family... especially anything with gruyère cheese. We are not just chocoholics and I reckon that we are cheeseaholic too! Whenever I served food with good quality Parmesan and gruyère, the cheesy layer of the food is always gone extremely quick. I'm always in the process of hunting down the cheese-stealing mouse in our house but never seem to be able to catch it! -LOL!

I know that we all will love this focaccia when I first saw this recipe from
Delia Smith. The recipe suggests the use of either fontina or gruyère and I have chosen gruyère for its extra nutty taste and sharpness. The recipe uses 350g of cheese to make this mid-size focaccia which I reckon this amount of cheese might be too much to fit in. With much effort of stacking, I can managed to pack in only 200g gruyère in our foccacia... maybe because I wasn't playing tetris enough in the 90s? - LOL!

Despite that we had a reduced amount of cheese in our focaccia, the melting cheese was sufficient enough to ooze out of freshly baked bread. As I was serving it, we were all excited seeing this...

focaccia ham melted cheesy cheese gruyère Delia Smith
We love the oozing cheese flowing out of this freshly baked foccacia.
The beautiful filling ingredients in this bread
A big stack of filling packed in this mid-size focaccia
There is more than just packing the bread with ham and cheesy fillings...
focaccia ham melted cheesy cheese gruyère Delia Smith
Stacks of ham and cheese sliding off my focaccia after I took my first bite... Ops!

Here's the recipe from Delia Smith
(with my modification or notes in blue)

For the dough:
9 oz (250 g) strong white bread flour, plus a little extra for dusting
1 level tsp easy-blend dried yeast
1 dessertspoon olive oil, plus a little extra for greasing
1 level tsp salt
 

For the filling:
175 g sliced Parma ham

(I used 200g thinly sliced honey roasted ham which is also 97% fat free)
350 g Fontina (or Gruyère)

(I used 200g Gruyère)
3 tbsp chopped fresh sage leaves
freshly milled black pepper


For the top:
15 small sprigs fresh rosemary
2 tbsp olive oil
1 level tsp sea salt
(I used fleur de sel)

Pop the ingredients for the dough, including 5 fl oz (150 ml) water into the breadmaker in the order your manual instructs. Set it to the dough only setting (as the focaccia is going to be baked in the oven) and press the start button.
Meanwhile, towards the end of the time, prepare the filling ingredients, separating the slices of ham and cutting the cheese into thin slices. When the dough is ready, remove it from the machine, turn it out on to a flat, lightly floured surface, divide it into two and then roll out one half
to form a rough, rounded rectangle about 11 x 8 inches (28 x 20 cm).


Then place it on a baking tray (I greased my tray first with extra olive oil) and arrange the slices of ham on top, making sure they go right up to the edge. Follow this with the cheese, right up to the edge again, then scatter over the sage. Now give it a good seasoning of freshly milled black pepper. Then roll out the remaining dough, lay it on top of the first, pinching the edges together all the way round to completely enclose the filling. Now cover it with a clean tea cloth and leave it to puff up again for about 30 mins (60 min for mine). Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C) (or 180
°C fan forced).

When the dough is ready, make 15 little dimples in it with your finger and press in the sprigs of rosemary. Finally, drizzle over the olive oil and sprinkle with the salt. Bake for 20-25 mins, or until the dough is crisp and golden. Serve the focaccia, cut into squares or wedges, straight
from the oven.


Note: I baked mine at 180°C fan forced for 30 mins.

Happy Baking 

This post is linked to the blog hop event, Cook like a Star, organised by me, Bake for Happy Kids, Baby Sumo from Eat your heart out and Mich from Piece of Cake. Wanna cook or bake like Delia Smith? To join, simply cook or bake any recipe from Delia Smith's website or her cookbooks and blog hop with us for the whole month of March 2013. For more details, please see this.  

For March 2013, I'm giving away a gift to a Cook like a Star participant who cooks or bakes the most popular recipe within the Delia Smith, Cook Like a Star blog hop event. To win, you have to be trend setter of Cook like a Star, March 2013. For further explanation on how to be the trend-setter, please refer to this post.

30 comments:

  1. Oh my goodness - this looks sooooo good! I really need to get a bread maker.

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  2. Delicious focaccia love this kind of meal with cheesy goodness.

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  3. Ham and cheese. Made for each other.

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  4. My family also loves Gruyere now, after discovering it early this time. Melting cheese + ham, sounds great!

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  5. Delicious looking stuffing for the foccacia!

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  6. This looks so good! I would leave the ham out and just squish the cheese in!

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  7. Hi Zoe,
    Your focaccia looks so delish with the filling oozing out! Ham and cheese could never go wrong, that's for sure! Yum!

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  8. All that oozing cheese looks amazing!

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  9. A girl after my own heart lol Buuuurp ! Your filled focaccia is just perfectly delicious !

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  10. Zoe, that looks delicious! I only eat two types of cheese - cheddar and mozzarella. I find the rest a bit too strong for me.

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  11. Oh my, looks yummy.... Is it difficult?? I so wan a slice!

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  12. I Love this combination, yummy!

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  13. Wow! That is a lot of cheese in this focaccia.

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  14. This looks so good! Love how the filling is oozing out after your bite, yummeh!

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  15. Hi Zoe,
    This is definitely very delicious ~ ham and cheese, my favourite! Yum!

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  16. Zoe, I love how your focaccia looks.
    I think focaccia is so delicious!
    xox

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  17. Agree agree, Zoe, my family also love the combination of cheese & ham! Is this the same recipe that Mich tried before? I just dropped by her blog, telling her that I'm scheduled to try out the rosemary focaccia during Ethan's school holidays! If this is the same recipe, I'll take note with the cheese that I should use, no need to buy too much. Anyway, I never buy gruyere cheese before, oops, hehe!

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    Replies
    1. Hi Jessie,

      You are right that this is the same recipe what Mich is using but hers is the vegetarian version without the ham. 350g of gruyere is way too much to fill in this medium sized foccacia but I didn't mind have extra gruyere as leftover... My family likes the gourmet version of toasties with gruyere too.

      I hope that your family will like this focaccia if you are going to bake it.

      Zoe

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  18. Who can resist chocolate and cheese!! I so love your family:):) The focaccia looks amazing esp with loads of ham and oozing cheese!

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  19. Oh my goodness! I love all the melty cheese in the filling! That must be so good!

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  20. I'm much more of a cheeseaholic than a chocoholic!

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  21. Hi Zoe!

    Greetings from San Francisco :) Thanks so much for visiting my blog, it's awesome to meet a fellow foodie from Australia!!

    Your blog is so adorable & your recipes look delicious! Hope I can visit Australia soon and try out your cuisine.

    I'm following your blog & twitter now also :) Can't wait to hear more from you & your blog!!

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  22. Gruyere is one of our fans!!! YUM!!!!

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  23. Wow, this is a lovely take on the classic Italian bread. Thanks for sharing the recipe :-) x

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  24. This looks simply irresistible. Love it so much.
    Kristy

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  25. Hi Zoe, I baked this yesterday and it tastes so so good! Love it very much. Thks for sharing the recipe :)

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  26. Woooow this looks incredible! I've need seen a stuffed focaccia before. The oozing cheese looks irrestistable! Gorgeous flavours too. Delicious!

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  27. perfectly baked focacia. so soft and with herbs-ly goodness.

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