Hello! How are you travelling! Did you give any of Last week’s menu a go?Any thoughts/feedback?
Today is all about nibbly things - starters, appetisers, grazing platters with the main event being a glorious, golden, crunchy stuffed focaccia (as per video above and recipe below) and a caramelised onion, fennel and brie dip. Happily they go well together too!
It feels like everything’s on fast forward as we take the last downhill sprint to the year’s end. But one thing we can control is what we’re going to cook this weekend, and hopefully you try and love one or both of the below. Please let me know! Next week’s newsie (the one for paid subscribers) will be packed with recipes for last minute Christmas presents (edible, delicious, festive ones).
Sophie x
Focaccia Stuffed with Cheese and Greens
This recipe is written with the goal of having it out of the oven around lunchtime. But of course you might want to take it to a dinner thing or have for brunch or whenever you like…in which case, just adjust the timings to suit yours.
The dough can stay in the fridge for quite a while so you could bring it out a couple of hours before you’d like to have in the oven.
I made/shared this the other day with a big platter of slow-roasted Piedmontese capsicums and a pile of proscuitto with some cherry tomatoes, a drizzle of oil, sprinkling of pepper and little bit of Orange zest. It was a tasty lunch.
Prep time: 45 mins (plus resting time)
Cook time: 30 mins
Servings: Makes 2 focaccias (about 20x30cm each)
Ingredients
For the dough
• 1 kg white baker’s flour (high protein)
• 2 tsp instant yeast
• 800 g room-temperature water
• 1 tsp honey
• 20 g salt
For the filling and topping
• 3 tbsp olive oil
• 1 brown onion, peeled and diced
• 2 bunches English spinach (or your preferred greens)
• 1 cup sour cream
• 2 cups grated mozzarella
• 2 cups grated tasty cheese
• 2 tbsp wholegrain mustard
• Juice and zest of 1 large lemon
• 750 g cherry tomatoes, halved
• Olive oil, for drizzling
• Sea salt, for sprinkling
Method
Step 1: Initial mix (6:00 PM)
In a large bowl, combine the flour, yeast, water, and honey. Mix with your hands until you have a sticky, shaggy dough. Cover with a tea towel and let it rest for 30 minutes.
Step 2: Incorporate salt (6:30 PM)
Add the salt and 40 g of additional water to the dough. Mix with your hands until fully incorporated. Cover again and let it rest for another 30 minutes.
Step 3: Stretch and fold (7:00 PM - 9:00 PM)
Perform four sets of “stretch and folds,” spaced 30 minutes apart:
• With damp hands, scoop a quarter of the dough from one side, stretch it upward, and fold it over the rest.
• Rotate the bowl 90 degrees and repeat until all sides are folded.
Cover the dough after each stretch and fold.
Step 4: Bulk fermentation (9:00 PM)
Transfer the dough to the fridge for slow fermentation overnight (or up to 24 hours).
Step 5: Divide and shape (7:00 AM)
Remove the dough from the fridge. Turn it out onto a floured work surface and divide it into two equal pieces. Shape each piece into a flat disc, cover with a tea towel, and let rest at room temperature for 30 minutes.
Step 6: Prepare the tins (7:30 AM)
Drizzle a little olive oil into two large roasting tins (approximately 20x30 cm). Rub the oil across the bases and sides. Transfer each piece of dough to a tin and gently press it into the base. If the dough resists, let it relax for half an hour or so and come back to it again then.
Step 7: Make the filling (11:00 AM)
• Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the onion and cook until soft (about 10 minutes).
• Wash and roughly chop the spinach. Add it to the pan, cooking until wilted and bright green.
• Remove from heat. Stir in the sour cream, mozzarella, tasty cheese, mustard, lemon juice, zest, and seasoning. Mix well and let cool.
Step 8: Assemble the focaccia (11:30 AM)
Gently stretch each dough piece to a larger rectangle, as large as you can without tearing the dough. Divide the filling between them, spreading it along the middle third. Fold the bottom and top edges over the filling to form an “envelope,” sealing the edges. Let rest for 30 minutes. Try to ensure the filling is evenly distributed.
Step 9: Final prep and bake (12:00 PM)
• Preheat the oven to 200°C (180°C fan-forced).
• Gently stretch the focaccia envelopes to slightly enlarge them. Dimple the surface with your fingers and drizzle with extra olive oil and sea salt.
Bake for 30 minutes or until the focaccias are puffed and deeply golden.
Step 10: Cool and serve
Allow the focaccias to cool for at least 20 minutes before slicing. This let’s the filling set. Serve warm or at room temperature.
Notes
The resting times can vary depending on the ambient temperature. Adjust as needed.
You could also top the focaccias with halved cherry tomatoes before baking.
And what about stuffing them with roasted pumpkin, caramelised onions and some gorgonzola (that might be nice for cooler months, maybe alongside a minestrone or something soup-y?)
Caramelised onion, fennel and brie dip
This is absolutely delicious served warm or at room temperature with some crackers, breadsticks or raw veggies for dipping (it’s also really good as a bed for roast beef, just fyi). You can make ahead and warm up before serving, I wouldn’t put it out straight from the fridge.
And if you prefer, swap out the fennel with caramelised onions.
Serves 4–6
Prep time: 10 mins
Cook time: 10 mins
1/3 cup (80 ml) olive oil
1 fennel bulb, thinly sliced, fronds reserved
1 brown onion, peeled and finely chopped
1 Tbsp thyme leaves
400 g (14 oz) brie cheese, thinly sliced
1/2 cup (45 g) grated parmesan cheese
Pinch of chilli flakes
Preheat oven to 180C. Heat the olive oil in a large frying pan over medium–high heat. Add the fennel and onion, reduce heat to medium-low and cook for about 20 minutes or until soft and caramelised.
Remove from heat and combine the fennel and onion mixture, thyme, brie and parmesan in an ovenproof serving dish.
Pop in the oven for about 20 minutes or until everything is golden and melted and delicious.
Fancy a few more ideas of what to take/share/nibble on this weekend?
Get a couple of lovely soft cheeses (as per above), serve them well and truly at room temp with pickles, cured meats and crackers. Hot tip - always use a smaller board than you think, your platter will look more generous and appealing!
A hot tip for a hot day.… if you’re taking wine to a party and it’s stinking…chill it right down in the fridge then transfer to a large Thermos or insuluated water bottle and it should say lovely and chilled for hours.
Remember punch?! I bought this bowl about ten years ago for about $40 from an opp shop and still bring it out as often as possible. For this one we mixed up prosecco, freshly squeezed orange juice, soda water and lots of chopped berries. It was lovely and refreshing on a hot afternoon. Just remember to tell the kiddos it’s not for them! Or leave out the prosecco!
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