Coconut & Vanilla

Rolled Focaccia with Cheese, Arugula & Dried Tomatoes

adapted from Happy Days with the Naked Chef from Jamie Oliver

feeds 4

Ingredients:

For the dough:

• 500 g flour
• 330 ml lukewarm water
• 1 sachet instant dry yeast
• 1 Tbsp brown sugar
• 1 Tbsp fine sea salt

For the filling:

• olive oil
• 150 g mountain cheese (or Gruyere, Fontina, sharp Cheddar), grated
• 50 g Parmesan, finely grated
• 1/2 bunch of arugula
• 6 dried tomatoes
• salt
• pepper

Mix flour, sugar and salt. Dissolve the yeast in the lukewarm water. Add the yeast-water to the flour gradually, while kneading in the stand mixer. Knead 3-5 minutes. The dough should be smooth and silky and not stick to the bowl in the end. Maybe it’s necessary to add a bit more water.

Cover with plastic foil and let it rest for 30 minutes. The size of the dough should be doubled then.

Cut off the stems of the arugula and discard them, wash the leaves and cut them into pieces. Pat the oil off the tomatoes and cut them first into thin stripes, then into cubes.

Preheat the oven to 180° C.

On a generously floured surface roll out the dough into a rectangle about 30 x 50 cm. Cut it into two halves vertically. Splash some olive oil on the dough and use a brush for spreading. Spread the grated cheese, the arugula and the dried tomatoes. Leave a rim. Season with salt and pepper.

Roll the two pieces of dough up like a snail, beginning with the side pointing next to you.Seal it on the sides and the seams. The seams should show up. Transfer the focaccias to a baking sheet lined with parchment paper. Two will fit on one sheet.

Bake for 25 minutes, until it’s lightly golden brown. Remove from the oven.

Let the focaccia bread rest for 25 minutes.

Cut into pieces and enjoy!