Food_Heaven_-_November_2019

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WE LOVE...SODA BREAD pg96 //FETA PINWHEELS pg96 //PASTRY CHRISTMAS TREE pg97

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WWW.FOODHEAVENMAG.COM OCTOBER baking heaven 95

Tom at o a nd

egg focaccia

SERVES 8 (MAKES A 13X18IN FOCACCIA)

530g (18oz) plain flour

1 tbsp salt, plus more for seasoning

2½ tsp quick yeast

420ml (14½fl oz) warm water

5 tbsp extra-virgin olive oil,

divided, plus more for the bowl

multicoloured cherry tomatoes,

halved (about 3½ cups)

8 large free-range eggs

85g (3oz) finely grated Parmesan

cheese

freshly ground black pepper

1 tbsp chopped fresh chives

1 In a food processor, pulse together

the flour, salt and yeast. Add the water

and 2 tbsp of the oil, then pulse until a

rough ball of dough forms, about

1 minute. The dough will be sticky.

2 Using a rubber spatula, transfer the

dough to a clean work surface. Shape

the dough into a ball, place it in a lightly

oiled large bowl, then turn to coat the

dough with oil. Cover the bowl with

clingfilm and let rest at room

temperature until doubled in size, about

1 hour 30 minutes-2 hours.

3 Drizzle the remaining 3 tbsp oil onto a

rimmed baking sheet. Punch down the

dough and transfer it to the baking

sheet, turning it to coat with oil. Stretch

the dough to the edges of the baking

sheet. Lightly cover the baking sheet

with clingfilm and let sit at room

temperature until nearly doubled in size

again, 1 hour 30 minutes-2 hours.

4 Position a rack in the centre of the

oven and preheat to 230°C/Gas Mark 8.

5 Use your fingertips to press 8 evenly

spaced wells across the dough (these

will hold the eggs later). Scatter the

tomatoes over the dough (avoiding the

wells) and season with salt.

6 Bake the focaccia until the edges are

lightly golden brown, 20-25 minutes.

Remove from the oven. Crack an egg

into a small bowl, then carefully add it to

one of the wells. Repeat with the

remaining eggs. Sprinkle with

Parmesan and season with pepper.

7 Bake until the egg whites are just set

and the yolks are soft, 8-10 minutes.

Garnish with the chives. Let rest for

2 minutes in the pan, then slice into

squares with a pizza cutter and serve.

NOVEMBER baking heaven 95