Focaccia Charcuterie Board

Charcuterie board, but the board is for eating…

Done in 6 - 12 hours

Serves 6

Dish by Ori Goldberg

Ingredients

For the focaccia:

750g strong white bread flour

600gwater (slightly warm)

10.5gyeast

13.5gsalt

pinch of sugar

drizzle of extra virgin olive oil

2 pinches of sugar

The charcuterie:

250g camembert

100gblue stilton

150g smoked red fox

75gMartadella

70g Salami Milano

40g chorizo

70g prosciutto crudo

100gbrie

red grapes

4figs

Charcuterie's are actually the best. A great excuse to eat as much cheese, meats and fruits as you possibly can. It just gets a bit rubbish when you reach the board and there's nothing left... So we decided to change that!

Method

Combine your water and yeast together, with a pinch of sugar and mix together, leaving to bloom for about 10 mins - just until bubbles and a foam starts to form (allows us to know if the yeast is still alive).

In a mixing bowl, mix together your flour and salt, with another pinch of sugar. In a separate bowl, add your water and yeast mixture, along with some extra virgin olive oil, give it a mix, whilst adding your dry ingredients. This helps incorporate all the flour and water, without leaving too much at the bottom of the bowl.

With a wooden spoon, mix everything together into a wooden spoon, and once a shaggy dough forms, tip it onto your counter and knead. (Ori’s baking tips: how to knead super wet dough - if you haven’t got a bench scraper don’t worry. Grab your dough from underneath (fingers underneath and thumbs on top), lift up, and slap it on the counter top-side down, and fold it over itself. Pick the dough up again in the same way, rotating 90°, and continue for 5-7mins.)

Place your dough in an oiled box, bowl or whatever you have, cover and leave to do its thing. Over night in the fridge is best, but a few hours in a warm place will work too! Make sure you give your dough some folds every few hours, unless proving overnight - just fold once in the morning and one more time before final shape and proof.

Pour dough into an oiled tray, and spread out. Let prove for an hour minimum, then add more oil and give the dough a massage to encourage bubble formation. Place a piece of camembert in the middle of the focaccia just before baking, poking a hole to allow steam to escape.

Bake for 15 minutes at your ovens hottest setting, until the focaccia has a deep golden colour, and the camembert has melted.

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!