Boursin Focaccia Cheese Board

The festive period is the perfect excuse for a delicious cheeseboard, but why should the board not be edible?!

12 hours prep, 30 minutes cook

Serves 6-8

Ori Goldberg

Ingredients

Focaccia:

600gstrong bread flour

420g cold water

7gyeast

9g salt

Charcuterie toppings:

1Boursin Black Truffle

selection of cold cut and cured meats

green and back olives

cornichon

figs

red and white grapes

chutney

mixed nuts

We've been inspired by Boursin and the festive season, and making a deliciously naughty festive treat, in the form of an edible focaccia board, covered with our favourite charcuterie meats, cheeses and fruits!

Method

Using quick action yeast, add the water, followed by all the flour, salt and yeast, mixing the dry ingredients before attaching a dough hook and mixing on medium speed for 5 minutes. After this, turn up to medium high speed and continue for 10-12 minutes, or until glossy and completely smooth.

Allow to rest in the mixing bowl, and fold every 30 minutes, for 3 repetitions. After the third fold, allow to rest for 45 minutes to an hour, before portioning and placing into round baking tins.

Allow to rest for another 30 minutes, before dimpling and placing our boursin in the middle.

Cover the entire focaccia with olive oil, and bake at 220°c for 25 minutes, allow to cool slightly before dressing with our extra charcuterie bits.

From here you can go where ever you like - if you love meats go heavier on the salami, mortadella etc, and if you're a veggie lover, cover this edible board with your favourite fruits and veg.