Keswick Christmas Food Market
On Friday 28th November we had a stall on the Keswick Christmas food market
We had a Wild About Food stall on the first Keswick Christmas Food Market. At 11am I demonstrated how to make an Italian focaccia with a Cumbrian twist, using local Blengdale Blue cheese from the Cumberland dairy and roasted walnuts. As promised the recipe is below.
- 500gm ‘00′ pasta flour or a fine grain pizza flour
- 1Tsp granulated sugar
- 100gm Polenta
- 150ml Olive oil
- 30gm fresh yeast or 7gm dried yeast
- 1Tsp table salt
- 500ml Warm water
- 50gm broken walnuts
- 50gm Blengdale blue cheese or local Stilton
- Fresh Thyme and Rosemary
- Sea salt
Method
- Mix the yeast and the sugar together with 50ml of the water in a cup to activate the yeast.
- Place all the dry ingredients (Flour, Polenta, Table salt) into a bowl and mix well.
- Add 100ml olive oil and yeast and 100ml of the water and knead together.
- Keep adding the water 25ml at a time until the dough comes cleanly of the side of the bowl.
- Cover with a damp tea towel or cling film and leave to prove in a warm place for 40 Min’s
- Toast the walnuts either in the oven or in a non stick pan.
- Once the dough has proved knead for 5/10 mins on a clean, dry worktop add a little more flour if mix is slightly wet to touch.
- Place dough in a non stick pan or baking tray and top with the herbs, walnuts, cheese, the remaining Olive oil and sprinkle of Sea Salt.
- leave to prove uncovered for 15 mins in a warm place.
- Cook for 10/15 min’sat 210 Celsius until bread makes a hollow sound when tapped on the bottom
- Rest for 5 mins and serve
Tags: artisan, Blengdale blue, bread, christmas market, cooking demo, cumberland dairy, cumbria, Dan's Blog, farmers market, foccacia, good taste, italian breads, keswick, lake district, Peter's Blog, walnuts
