Clonakilty Black Pudding Focaccia

Irish focaccia bread = deliciousness

Course Breakfast, Brunch, Dinner, Lunch

Cuisine Irish, Italian, Worldwide

Keyword Black Pudding, Clonakilty Black Pudding, Focaccia, Focaccia Bread, Irish Bread

Prep Time 10

Cook Time 25

Proofing Time 2

Servings people

Calories 443kcal

Author AnotherFoodBlogger

Add the yeast and warm water to the mixing bowl of a stand mixer and leave for 1-2 minutes until frothy
Add the olive oil and sieve the flour and salt in
With the mixer on low knead for 2 mins and then add black pudding & cheddar cheese and continue kneading for approx 3 - 5 mins until it all comes together
Turn out to a well floured surface and knead for a further minute until smooth
Drizzle the mixing bowl with oil and place the dough back in. Wrap in cling film or damp cloth and leave in a warm place for 1 hour to rise
Knock the dough back (give it a good punch - it's the best bit!) and roll out into a rectangle. Place in oiled baking sheet approx 20 cm x 30 cm, cover with cloth and leave for another hour
Make indentations in top of bread with your fingers and sprinkle black pudding, cheese, thyme, maldon salt and plenty olive oil on top
Bake @ 200c for 26-26 mins. Finish with another drizzle of oil because why not!

cooking the black pudding first releases some of the moisture helping to keep the bread from steaming
aim for 43 c with the warm water to get the best from your yeast
when adding salt to the top of your bread you want to use a finishing salt like maldon for maximum effect
experiment - the basic focaccia recipe doesn't include cheese, thyme or black pudding so omit these ingredients from above and have some fun with your toppings