The great
Australian Classic - The Cheese and Bacon roll.
You know the one
- Baker's Delight circa 1998. The one with the hard set cheese with semi-to
no flavour. The perfect tiny cubes of bacon, gritty and chewy. The soft white
roll that satisfies all carbohydrate induced desires after a tough day at
school. The little plastic bag they wrap it in, greedily thrown to the wayside.
Whose childhood wasn't filled with these after school dreams?
I was reflecting
on foods I used to eat as a kid, and why I never eat them now. It seems that
with age I become more boring with my food choices - like most evolutions into
becoming an adult, the excitement of food can dwindle to just those moments of
going out to fancy pants dinners and not much else.
Well I'm bringing
the arvo snack back baby, albeit a grown up version. Cheddar cheese
+ Pancetta Focaccia or, an adult's way of getting away with eating a dodgy
cheese and bacon roll from the corner shop (even though we all know that's what
we'd prefer to be eating).
Prosciutto and Parmesan Focaccia
Makes one big, crowd-pleasing loaf
For the dough:
7g yeast
1 1/4 cups warm water
2 tsp caster sugar
2 tbs olive oil
450g plain flour
For the topping:
1 brown onion
1 tablespoon butter
1 teaspoon brown sugar
Sea salt + Pepper
80g thinly sliced pancetta (8 slices)
140g aged cheddar cheese, broken up into chunks
Bunch of thyme/rosemary
Drizzle of olive oil
Let's get the dough on the go - in a measuring cup add the warm water,
yeast and sugar. Leave to let sit in a warm place for about 5 minutes until the
mixture is bubbly and smells like a pint of Guinness. Add the olive oil to the
mix.
In a bowl add the flour with a small well in the centre. Pour in the
yeast/water combo and slowly mix through with your hands to combine. This is
where I whack my mixture into a my beautiful baby pink Kitchenaid, but for
those of you out there who prefer to sweat it out, knead vigorously for 10
minutes until light and springy. Set aside in a bowl, covered with a tea towel
for an hour until doubled in size.
Meanwhile, thinly slice the brown onion. Add to a small saucepan with
the butter, sugar, salt and pepper. Whack the hob on medium heat and start to
slowly fry off the onions until they are soft, darkened and delicious - about
10 minutes.
Grab your dough which has now risen. Place on a floured bench top and
roll out with a rolling pin/your hands until a rough rectangle of dough
appears. Stab the bread with your fingers to create little pockets for the
topping to fall into - Jamie Oliver is king of this.