Focaccia with Castello® Tickler Extra Mature Cheddar and Jalapeño Honey

preparation

Make the marinated cheese:

1. Crumble the Castello® Tickler Extra Mature Cheddar cheese into a jar.

2. In a separate bowl, combine the other ingredients and pour over the cheese. Mix to combine and place into the fridge to marinate for 24 hours.

Make the jalapeño honey:

3. Place the honey into a small saucepan with the chopped chilli and heat for 3 minutes on a low heat to infuse. Remove from the heat and allow to cool.

4. Pour into a glass jar (if you don’t like too much spice, you can remove the chili before decanting into the jar). This will keep in your fridge for up to 3 months.

Make the focaccia dough:

5. Whisk together the warm water, honey, and dried yeast in a large bowl and leave to dissolve and bubble for 10 minutes.

6. Simply add the bread flour and sea salt and stir together until there are no dry streaks. The dough will be wet at this stage.

7. In another very large bowl, pour the extra virgin olive oil, add the dough to the oiled bowl and turn over until it’s evenly coated. Wrap the bowl tightly with cling film, and place in the fridge overnight for 24 hours.

8. Grease a standard 23 x 33cm tin generously with olive oil. Then using 2 oiled spoons go down the side of the dough that has proved overnight and fold the four corners of the dough into the centre of the bowl.

9. Next, flip the dough out of the bowl and into the oiled baking tin, cover with cling film and leave to prove at room temperature for 1-2 hours, until doubled in size.

10. When the dough has doubled in size, sprinkle over half the marinated cheese mix. Next oil your fingers and make little indentations all over the bread, pushing some of the cheese into the dough. Sprinkle with the jalapeño’s.

11. Preheat your oven to 220°C and bake for 25 minutes, until golden brown and the cheese is bubbling.

To serve:

12. Drizzle with the hot honey. Cut into squares and top with the remaining marinated cheese. Enjoy!