Focaccia Charcuterie Board

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.