Method

1. Fry black pudding in 1 tbsp oil until crispy, approx. 5 minutes. Set aside to cool slightly.
2. Combine the yeast and water, set aside for 1- 2 minutes until bubbling.
3. Add the sieved flour, salt & oil to the yeast and knead on low/medium for 5 – 7 minutes in a stand mixer.
4. Add 150g of black pudding and 100g cheese (approx. ¾ of each – you can eyeball it!) to dough mixture and combine for a further minute.
5. Place in a well oiled bowl and wrap in clingfilm leaving to rise for 1 hour.
6. Punch dough – yep, give it a good punch! Flour a surface and roll out to fit into well oiled baking tray. Cover and leave to rise for a further hour.
7. Gently poke holes using your fingers on top of dough and sprinkle remainder of pudding, cheese and thyme on top. Season with salt and drizzle with oil.
8. Bake in oven @ 200c for 26-28 minutes.
9. Leave to cool for 5 minutes in tray and then turn out onto wire rack.

Essential Tools

• stand mixer
• cheese grater
• chopping board
• frying pan
• wooden spoon
• rolling pin
• baking tray – 20cm x 30cm

Tips/Tricks

• Make sure your water is approx 43c for the yeast. Too hot and it will kill the yeast, too cold and it won’t grow.
• Drizzle a good bit of oil on top of focaccia before cooking and again after taking from the oven.
• Focaccia is best eaten warm and on the day of but if you want to eat the next day then use a grill pan to warm it up.