- 200g Cricket St Thomas Camembert
- 1 x nashi Pear cut into Slices
- 4 x Slices of Serrano Ham
- 100g rocket leaves
- Olive oil for dressing bruschetta
- 266g strong white flour
- 200g 00 Pasta Flour
- 15g yeast
- 4g salt
- Rosemary x 2 sprigs
- Olive oil 20ml
- Water – up to 100ml
- Smoke Sea Salt for Top of the Dough
Mix Strong Bread flour, Pasta flour, Yeast, and salt into the kitchen aid. Chop the rosemary very fine and add into the flour. Add the olive oil and water to the mix and start to knead the bread. Add the olive and water to the right consistency.
Once all ingredients are combined leave to prove in the fridge for at least half an hour.
Nock back the dough and roll into a ¼ gastro. Drizzle extra olive oil and smoke sea salt onto the focaccia and prove up again.
Cook at 180 degrees for 20/25 minutes. Until golden brown. Leave to cool on a resting rack.
Crisp up the serrano Ham and warm the Cricket St Thomas Camembert under the grill until it starts to melt.
Cut the Focaccia and place the warm Serrano ham and the Cricket St Thomas Camembert onto the bread, add slices of nashi pear and dressed rocket leaves on top.