This brilliant bake is made using our best selling Eight Grain flour or new Regen Eight Grain flour. A delicious focaccia combining sweet and savoury elements for a fantastic result. Huge thanks to pro recipe developer Louise Wagstaffe for sharing this terrific dish!
- Baker: Louise Wagstaffe
- Prep time: 30 minutes, prove time 3.5 hours
- Cook time: 20 minutes
- Serves: 10
- Flour used: Cotswold Eight Grain Flour or the new Regenerative Eight Grain (now available at Waitrose)
Eight Grain, Carrot, Honey and Feta Focaccia Method
- To make the dough, place the flour, salt, fast action yeast, 30ml olive oil, the warm water, carrot and the cumin seeds in a bowl use a mixer with a dough hook. Mix for 2 minutes on low speed, then 7 minutes on medium.
- Cover with cling film and leave at room temperature for 2 hours, or until doubled in size.
- To shape and prove, generously oil a 30 x 20cm shallow baking tin. Then tip the dough in and stretch to fit the tin. Drizzle with olive oil and press deep dimples all over with your fingers.
- Cover and leave to prove for 1½ hours.
- Top the focaccia by press the feta evenly into the dough, drizzle with half the olive oil, then sprinkle with flaky salt.
- Bake at 190°C, 375°F, gas mark 5 for 20 minutes, or until golden brown. Remove from the oven and drizzle with the remaining olive oil and honey.
- Transfer to a wire rack and cool before serving.
