Halloumi Focaccia Recipe | with Young Garlic & Aphrodite Halloumi
Recipe creation, styling & photo: Kirsten Jenkins
- 100g / 3.5 oz Aphrodite Halloumi
- Or Aphrodite Goat Milk Halloumi
- 500g / 1.1lb strong bread flour
- 10g / ½ oz sea salt flakes, extra to sprinkle
- 750ml / 1.6pt water
- 7g / ¼ oz sachet dried yeast
- 1 tbsp extra virgin olive oil, extra to drizzle
- 5 young garlic stems (or pencil leeks can be substituted), tops and base trimmed
- Fine semolina, for dusting
- 4 sprigs rosemary, leaves picked
(1) Place the flour, salt, water, yeast and oil into the bowl of an electric mixer. Attach the dough hook to the mixer and knead for 7 minutes or until the dough starts to come away from the side of the bowl and is smooth. (the dough is very wet but this will result in a light focaccia). Remove dough, wipe out the bowl and drizzle with extra oil. Return the dough to the bowl, cover with cling film or a cloth and leave to rise at room temperature for 8 - 12 hours.
(2) Meanwhile, preheat oven to 120°C / 240°F fan forced. Place the garlic on a sheet of foil, drizzle with oil and season with salt. Wrap the garlic in the foil and roast for 1½ – 1¾ hrs or until the garlic is very tender. Remove and set aside.
(3) Increase oven temperature to 200°C / 400°F fan forced. Grease a 20cm x 30cm / 8" x 12" oven tray (slice pan) and dust with a little semolina. Lift the dough into the prepared tray, gently pushing it to the corners of the pan. Lay the garlic on top, press the halloumi into the surface of the dough and sprinkle over the rosemary. Drizzle over a generous amount of olive oil and bake for 35-40 minutes, turning half way or until golden and the garlic is lightly charred. Sprinkle over extra salt flakes (I used black salt) and serve warm.