Blue Cheese Apricot and Almond Focaccia
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Our blue cheese apricot and almond sourdough focaccia is made with seven ingredients: flour, salt, water, olive oil, blue cheese, dried apricot and slivered almonds.
It is baked fresh using 512 grams of bread flour at 82% hydration.
This bread is prepared the day before. The blue cheese and apricots are mixed with the dough before it is refrigerated and allowed to ferment overnight. After the bulk rise, the dough is dimpled by human hands with olive oil and sprinkled generously with slivered almonds for a tasty crunch when toasted.
This focaccia has a soft, fluffy crumb enriched by blue cheese. Slice thinly before toasting to make crostinis that will get your party guests talking. You won't find a more indulgent loaf of bread anywhere.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
