Inspired by Italian antipasti, this cheese platter is paired with a simple homemade focaccia and Leopard’s Leap Culinaria Chenin Blanc.
The focaccia does need some prep in advance, but what it takes in (minimal) effort, it makes up for in taste. Fresh burrata or buffalo mozzarella can be used here, or even a creamy stracciatella cheese.
This platter contains:
– Olive & pistachio focaccia – Mortadella slices – Parma ham – Roma tomatoes – Marinated olives – Italian rosemary crackers – Grissini (Italian bread sticks) – Whipped Chevin goat’s cheese with herbs and lemon zest – Caper berries – Fresh buffalo mozzarella
Olive & Pistachio Focaccia
420ml warm water 4g (1 teaspoon) instant yeast 5g (1 teaspoon) honey 15ml (1 tablespoon) olive oil 10g (2 teaspoons) fine sea salt 500g white bread flour
Mix the yeast, honey, olive oil and salt into the warm water and add the flour. Mix until the flour is thoroughly hydrated. Scrape down the bowl and cover for 10 minutes.
Using wet hands, stretch and pull the dough, folding it in over itself. Cover for another 10 minutes before repeating the stretching process. This builds structure in the dough
Place dough smooth-side up and rub with olive oil. Cover with cling wrap and refrigerate overnight.
Line a 23x33cm metal baking sheet with oiled paper. Pour in 2-3 tablespoons of olive oil into the base of the tray. With oiled hands, fold the dough into a burrito-like shape, slide lengthways in the tray and flip so that its smooth-side up.
Cover and proof for 2 hours. If it hasn’t spread over the tray, then assist it using oiled hands. Drizzle with olive oil and use fingers to dimple the bread.
Top with olives, roughly chopped pistachios and oiled rosemary and sea salt.
Bake at 220C on the lowest rack for 18-20 minutes before slicing into squares and serving warm.
Inspired by Italian antipasti, this cheese platter is paired with a simple homemade focaccia and Leopard’s Leap Culinaria Chenin Blanc.
The focaccia does need some prep in advance, but what it takes in (minimal) effort, it makes up for in taste. Fresh burrata or buffalo mozzarella can be used here, or even a creamy stracciatella cheese.
This platter contains:
– Olive & pistachio focaccia – Mortadella slices – Parma ham – Roma tomatoes – Marinated olives – Italian rosemary crackers – Grissini (Italian bread sticks) – Whipped Chevin goat’s cheese with herbs and lemon zest – Caper berries – Fresh buffalo mozzarella
Olive & Pistachio Focaccia
420ml warm water 4g (1 teaspoon) instant yeast 5g (1 teaspoon) honey 15ml (1 tablespoon) olive oil 10g (2 teaspoons) fine sea salt 500g white bread flour
Mix the yeast, honey, olive oil and salt into the warm water and add the flour. Mix until the flour is thoroughly hydrated. Scrape down the bowl and cover for 10 minutes.
Using wet hands, stretch and pull the dough, folding it in over itself. Cover for another 10 minutes before repeating the stretching process. This builds structure in the dough
Place dough smooth-side up and rub with olive oil. Cover with cling wrap and refrigerate overnight.
Line a 23x33cm metal baking sheet with oiled paper. Pour in 2-3 tablespoons of olive oil into the base of the tray. With oiled hands, fold the dough into a burrito-like shape, slide lengthways in the tray and flip so that its smooth-side up.
Cover and proof for 2 hours. If it hasn’t spread over the tray, then assist it using oiled hands. Drizzle with olive oil and use fingers to dimple the bread.
Top with olives, roughly chopped pistachios and oiled rosemary and sea salt.
Bake at 220C on the lowest rack for 18-20 minutes before slicing into squares and serving warm.
