Cheddar & Rosemary Focaccia

Ingredients: 
Refined flour – 2 kg
Water – 1 Lt
Yeast – 25 gm
Salt – 20 gm
Sugar – 50 gm
Improver – 10 gm
Cheddar cheese – 200 gm
Finely chopped rosemary – 12 gm

Method:

- Mix all the ingredients except the cheese and knead to make a soft dough.
- Set in a greased baking tray of the appropriate size.
- Prove for 45 minutes.
- Sprinkle the grated cheese on top and bake at 200C for 20 minutes.
- Rest for 10-15 minutes and then serve warm.

Note: you can add chopped basil/ olives / sundried tomatoes etc to suit taste your buds.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin

Executive Chef at Trident, Bandra Kurla

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