Italia__-_November_2016

EAT ITALIA!

88 ITALIA! November 2016

INGREDIENTS

250g strong flour

2 tsp easy-blend dried yeast

1 tsp caster sugar

1 tsp salt

150ml milk, warmed

4 tbsp extra-virgin olive oil

300g Taleggio cheese (rind cut off), cubed

a handful of fresh sage leaves,

roughly chopped

1 tbsp rock salt

freshly ground black pepper

Put the fl our in a food mixer with a dough

hook, or in a mixing bowl. In a separate

bowl, mix together the yeast, sugar and salt

and 3 tbsp of the warm milk.

Add the yeast mixture to the fl our and

mix, adding enough of the remaining milk

and the oil to create a soft but not too

sticky dough. If using a mixer, knead for

8 minutes, or knead by hand on a lightly

fl oured surface for 15 minutes, until smooth

and elastic. Put the dough in a clean bowl,

cover and leave in a warm place for 30

minutes, until doubled in size.

Roll the dough out on a lightly fl oured surface

into a 30x20cm rectangle. Scatter with the

cheese and most of the sage. Season with

freshly ground black pepper. Roll up from the

long side to cover all the cheese and sit on its

seam. Cut into 2.5cm slices – you should get

9 rolls. Arrange these in an 18cm square cake

pan, lined with parchment paper. Scatter with

the reserved sage and the salt, cover the pan

with clingfi lm and leave to rise for 30 minutes.

Meanwhile, preheat the oven to 200°C/Gas

Mark 6, then bake for 25 minutes,

until golden and cooked through.

Taleggio and sage focaccia rolls

Bocconcini di focaccia con taleggio e salvia

➤ MAKES 9 ➤ PREPARATION 10 minutes ➤ COOKING 40 minutes

This is very much like batch-baking bread

rolls – you make individual rolls, then push

them into a baking pan together, so you can

break them of f as you want to eat them

and they stay soft on the inside

These recipes

are taken from

Fireside Feasts

and Snow Day

Treats, published

by Ryland Peters

& Small, RRP

£16.99. Italia!

readers can

buy the book

for just £11.99

including P&P

by telephoning

Macmillan Direct

on 01256 302 699

and quoting the

reference HU1.

Recipe by Tonia George, photography by Yuki Sugiura

IT144.Recipes-FiresideFeasts.sg4.indd 88 28/09/2016 16:00pm