A Laughing Cow collaboration showing one of my favourite ways to enjoy this creamy spread; on delicious homemade rosemary focaccia! Make your focaccia, spread your Laughing Cow cheese, top with pesto, tomato, more pesto, flaky sea salt and freshly ground black pepper. I think this will be my go to lunch this summer. I grew up on Laughing Cow and when I was in Ghana, this was such a popular topping on fresh tea bread, butter bread or sugar bread in the mornings with a hot beverage of your choice! It was probably one of my first introductions to spreadable cheese. When life gets in the way, or you want to ease your way back into more complex baking, remember that good food doesn’t have to be crazy complicated! If you’ve never had Laughing Cow before, think: creamy spreadable cream cheese. I accompany it with savoury toppings like here, or sweet toppings like jams and honey.
Fluffy Focaccia
Equipment
- 1 9×13-inch pan
Ingredients
- 512 grams 4 cups bread flour
- 10 grams 2 teaspoons kosher salt
- 9 grams 2 teaspoons active dry
- 455 grams 2 cups lukewarm water
- 4 tablespoons olive oil divided
- flaky sea salt
- 2 teaspoons whole rosemary leaves optional
- Butter for greasing + parchment paper
Instructions
- In a large mixing bowl add your flour, salt, yeast, water, and a sticky ball forms and rub with oil and make sure if thoroughly slathered with oil. Cover with a damp dish cloth and place in the fridge overnight.
- The next day, line a 9 by 13 inch pan with parchment paper or grease with butter. I suggest using parchment if you are unsure about how non-stick your pan is. Despite focaccia having a lot of oil it can surprisingly stick to the pan.
- Deflate your dough lifting up the edges and form into a ball by tucking in the edge of the dough.
- Place a tablespoon of oil into your prepared pan and place your dough ball in the middle of the pan.
- Cover with a kitchen towel and let the dough ball rest for 3-4 hours.
- Preheat your oven to 425 degrees.
- If using rosemary, sprinkle rosemary over your dough, which should have spread out more to fill the pan, and drizzle a tablespoon of olive oil over the dough.
- Rinse your finger tips with olive oil and dimple the dough by pressing your fingers into it. Sprinkle with flaky sea salt and place in the oven for 25-30 minutes.
- The tops should be golden and the underside should be golden and crispy.
- Let cool for at least 10 minutes before cutting and serving.
