Reblochon cheese & rosemary focaccia
Some history
Reblochon PDO : The name Reblochon comes from the Savoyard patois word re-blocher, which means “to squeeze a cow’s teats a second time”. Back in the 13th century, this milking trick was a way for farmers to avoid paying too much tax on their output. The milk thus extracted, though small in quantity, was very creamy – and ideal for making cheese!
Ingredients
For the dough:
- 325cl water at room temperature
- 30g fresh yeast
- 625g double-zero flour
- 65cl olive oil
- 13g salt
For the garnish:
- 1 Terre de l'Alpe farmhouse Reblochon PDO
- Rosemary
- Sea salt flakes
- Olive oil
Preparation
Pour the (room temperature) water into a salad bowl, add the yeast (broken into crumbs) and whisk.
Fit your mixer with a kneading hook and pour the flour, oil and salt into the mixer bowl. Start the mixer on the lowest speed and slowly incorporate the water and yeast, forming a dough of even consistency. Knead for at least 1 minute on the lowest speed, then for 5 minutes on the second-lowest speed, until the dough becomes smooth and stretchy.
Transfer the dough to an oiled recipient, cover with a clean tea towel, and leave the dough in a hot place* (30°C/86°F) until it doubles in size.
Oil an oven dish. Remove excess bubbles from the dough, then roll without breaking. Leave for 30 minutes.
Make holes in the dough using your fingers, and drizzle with olive oil. Sprinkle with sea salt flakes and rosemary.
Bake for 28 minutes (in an oven preheated to 180°C/355°F). Half way through, drizzle again with oil. Keep an eye on the dough, which must be slightly golden.
Two minutes before the end of baking, score the bread and insert strips of Reblochon, then continue baking for 2 minutes. Leave until warm, then serve with Savoie cured ham.
*A quick tip: to reach 30°C, put a salad bowl of boiling water in your switched-off oven.
Remerciements :
Winner 2024 recipe Anne-Sophie (@it_cake_styliste_culinaire) made with Stéphanie Iguna (Stephatable) .