Latest news with #focaccia
The Guardian
11-07-2025
- General
- The Guardian
Tray-baked garlic mushroom, mascarpone and artichoke pizza
This style of pizza is probably my favourite. It's easy to make, and not far off from a focaccia – light, fluffy and ideal for a summer lunch in the garden. The topping is elevated by using quality ingredients from the Tesco Finest range. For me, that includes tender marinated violetta artichokes, creamy mozzarella di bufala and exotic mixed mushrooms, including shiitake, oyster and other varieties for a rich flavour and texture. Prep 30 min (plus 2 hr 45 min proving time) Cook 50 min Serves 6 For the topping 2 tbsp Tesco Finest Sicilian extra virgin olive oil, plus a little extra to drizzle 450g Tesco Finest exotic mixed mushrooms, larger mushrooms halved 2 large garlic cloves, thinly sliced 2 tbsp fresh thyme 140g Tesco Finest Italian violetta artichokes, halved 2 balls Tesco Finest mozzarella di bufala Campana, drained and torn 70g mascarpone 20g Tesco Finest parmigiano reggiano, grated (optional) For the base 500g Tesco Finest '00' grade pasta and pizza flour 1 sachet fast action yeast 1 tsp salt 1 tsp sugar 4 tbsp Tesco Finest Sicilian extra virgin olive oil 350ml tepid water To servePeppery salad leaves Suggested wine pairingTesco Finest Central Otago pinot noir Tip the flour into a large mixing bowl. Add the yeast, salt and sugar, and mix together. Make a well in the centre for the oil and water. Mix until you have a dough then knead in a stand mixer for 5 minutes, or knead by hand on a well-floured surface for 7 minutes. Form the dough into a ball and place in an oiled bowl, cover and set aside at room temperature for about 2 hours or until doubled in size. Oil a large lipped baking tray and line with baking paper. Roll out the dough and fit snugly into the tray. Leave to rise again in a warm place for 30 minutes. To create a 'pizza stone', place a second baking tray, overturned, on the top shelf of the oven and put the heat on to full power. Heat 2 tbsp of olive oil in a large pan. Batch fry the mushrooms over a medium heat for 7-10 minutes, or until they start to brown. Add the garlic, 1 tbsp of thyme and cook for 3 minutes. Set aside to cool. Mix the mascarpone in a bowl with a little salt. Drizzle a little extra oil on to the dough and dimple all over with your hands. Top with the mushrooms, mozzarella, artichokes, dollops of mascarpone, the remaining thyme and the parmesan, if using. Rest for 15 minutes. Place the tray containing the dough on top of the 'pizza stone' in the oven and turn down to 200C (180C fan)/390F/gas 6. Bake for 40 minutes until golden and risen. Slide on to a board and slice into six. Serve with a well-dressed peppery salad. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
Telegraph
04-07-2025
- General
- Telegraph
Peperonata and fried egg focaccia
This is a great brunch dish to take your time over, letting the peperonata (a pepper stew) simmer away so you really deepen the flavour. We've got a feeling it will be a popular one at the new Cafe Murano. Overview Prep time 10 mins Cook time 1 hr 10 mins Serves 4 Ingredients 2 tbsp olive oil, plus extra for the focaccia 1 onion, finely sliced 2 sweet peppers (red and yellow), deseeded and sliced or chopped into chunks 2 garlic cloves, grated 200g passata 2 tbsp chopped basil, or a handful of torn basil leaves 4 slices of focaccia (each about 9x10cm) 1 tbsp butter, for frying 4 large eggs
The Guardian
30-05-2025
- Entertainment
- The Guardian
Benjamina Ebuehi's recipe for glazed cinnamon focaccia
If you've been anywhere near TikTok, you're likely to have seen plenty of videos of sweet focaccia doing the rounds. I'm not normally one to jump on to viral trends, but I couldn't resist trying this one. The dough is pretty easy, with no kneading or stand mixer required – just some stretching, folding and plenty of time to rest. You end up with something that tastes like a cinnamon bun/doughnut hybrid, that's not too sweet and with a little more chew. Prep 5 min Prove 3 hr+ Cook 1 hr 15 min Serves 12-16 For the dough450g bread flour 7g instant yeast 2 tbsp sugar 1 tsp fine sea salt 30ml olive oil, plus extra for greasing For the cinnamon sugar3½ tsp cinnamon 50g caster sugar 50g unsalted butter, melted For the glaze3 tbsp icing sugar ¼ tsp cinnamon 2 tsp whole milk A pinch of salt Put the flour, yeast, sugar, and salt in the bowl of a stand mixer, and mix to combine. Make a well in the centre, pour in 360ml lukewarm water and the olive oil, and mix briefly to make a shaggy dough. Still in the bowl, and using a slightly wet hand, pull one corner of the dough from underneath, stretch and fold it to the centre, then turn the dough 90 degrees. Repeat the stretch, fold and turn three more times. Cover the bowl with clingfilm or a damp tea towel, and leave to rest for 30 minutes. Repeat the stretch and fold process, let it rest for another 30 minutes, then stretch and fold repeat again. In a small bowl, mix the cinnamon and sugar. Sprinkle half of this on top of the dough, then do one more set of stretch and folds. Sprinkle a little more cinnamon sugar on top, then cover the dough and prove for an hour to an hour and a half, until nearly doubled in size. Generously grease a 30cm x 22cm baking tin with olive oil, then tip in the dough. Using your fingertips, gently stretch out the dough to fill the pan (don't worry if it springs back), then cover and put in a warm place and leave to rest for another 30 minutes. Heat the oven to 230C (210C fan)/450F/gas 8. Pour the melted butter on to the surface of the dough and sprinkle with the remaining cinnamon sugar. Use your fingertips to dimple the dough, then bake for 20-25 minutes, until well browned and puffy. Remove from the oven and cool for 10 minutes. Make the glaze by mixing the icing sugar, cinnamon, milk and salt. Drizzle this generously over the warm focaccia and serve.
Yahoo
24-05-2025
- Entertainment
- Yahoo
We join the queue to try York's newest bakery and bistro – is it any good?
Review: We try menus at Black Wheat Club, Fossgate, York THERE was fanfare and fuss when this new eating spot opened in York a few weeks ago. Expectation built for weeks on account of a series of 'teaser' posts on social media and the fact its windows were blacked out during renovations. When Black Wheat Club (BWC) finally opened at the top of Fossgate (in the former Bowler vintage fashion store), people were queueing for a table. And I was one of them. Black Wheat Club in Fossgate. Photo from York Press In the first few weeks, the business – set up by Tomasz Mlynarski and Marta Obuchowska, the Polish couple behind the Krep food truck in Shambles Market – was billed as a 'microbakery' and 'bistro' initially just offering a brunch menu. This menu is still available and features the likes of freshly baked pastries, breakfast buns, egg dishes – all with a unique twist (leek, celeriac and cheese morning bun anyone?). On my first visit – after a brief wait outside (luckily we were first in the queue) – we devoured one of the best sandwiches we had ever had in York: freshly made focaccia (all soft inside with a crisp, salty crust) packed with a stack of wafer-thin ham, mustard mayo, and layers of finely sliced pickled cucumber. The coffee and cakes were very good too. Black Wheat Club in Fossgate, left, and its focaccia and ham sandwich for lunch. Photos from York Press When we learned the owners' intention was also to open in the evening (Thursday to Saturday only), we vowed to return. Which brings us neatly to a warm Friday night in May. We'd booked a table for three for 7.30pm. On arrival, there were only two other groups of diners; a booking for four was a 'no show' so our friendly and super-helpful waiter gave us their space rather than the smaller, raised table with bar stools we'd been earmarked. Small menus are always a plus for me (who wants to plough through a book in order to pick something to eat?) so BWC quickly won Brownie points for having its selection on just one page. Drinks get two pages! We noticed the wine was priced from £32-£45 for a bottle, which felt like an electric bolt to the body. But we then spotted a Vermouth and Soda was only £5 (ditto the House Negroni), as was a can of IPA. A round of drinks for £15 – we were smiling again. Our Vermouth 'sharpeners' came in pretty ornate classes. Served with lots of ice and a sprig of fresh thyme, they were a perfect drink for a warm, pre-summer evening. Interiors and the Vermouth 'Sharpener' at Black Wheat Club. Photos from York Press On to the food. BWC follows the fashion for serving small plates of food, designed for sharing. There were ten savoury dishes on the menu and two desserts; we ordered seven of them between us and were told they'd come in a random order. Random was certainly the word, but I quite liked the surprise element. We were surprised when the first dish to arrive was the house salad (£10). Tucked away at the bottom of the menu almost like an afterthought, it was anything but. In fact, it was one of our favourite plates of the night. Presentation was impressive: the greens and deep reds of the salad leaves were mixed with the bright yellow of the turmeric-infused pickled kohlrabi, all topped with the edible white flowers of wild garlic. There was a taste of fennel too, from the seeds in the dukkah topping. The leaves had been leisurely left in the house marinade so were glossy and slightly wilted, and utterly delicious. We asked the waiter if they sold the dressing? No was the answer. Well they should. He did reveal the secret ingredient was orange; I will now be adding that to my salad dressings at home. After something so summery and light, we were thrust back to the tastes of autumn and winter as two plates of heavy-duty carbs came our way: roasted celeriac (£12) and the BWC potatoes (£9). Burger, left, and celeriac dish at Black Wheat Club. Photo by York Press The former was another pretty plate, the two fat and slightly-charred wedges of celeriac opening like a butterfly on a moat of yellow romesco and fermented squash salsa and filled down the middle with dukkah. It tasted divine: the celeriac crunchy on the outside and soft, but still with a bit of bite, inside. The potatoes were definitely in the 'naughty but nice category', cooked so they had gone beyond soft (yum) and topped with just-melting Botton cheese and creamed rosemary butter, together delivering a gooey gorgeousness with each bite (double yum). Our 'protein' plates came next: starting with the house burger. Encased in greaseproof paper that we had to unwrap before cutting into pieces to share, we all agreed we'd come back and have one to ourselves. At £15 this might be one of the most expensive burgers in York. But it also might be one of the best. The plaice fillet (£17) was perfectly pan fried, delivering mouthfuls of soft, succulent fish. It came with three rounds of charred celeriac on the side. Pan fried plaice at Black Wheat Club. Photo by York Press We also chose the pork steak (£16) which had been slow cooked to the point it fell away as we raked through our forks, scooping up hearty mouthfuls which were quite divine. Latest York food reviews: 'This food was worthy of a last supper: a perfect 10' - best York restaurant? Is this 'the best pie in the UK'? We put it to the test Review: Masala Craft, Indian Street Kitchen, Walmgate, York At six dishes between us, we were quite full, but in the interests of offering a full review we selected a dessert too. There were just two choices – bread and butter pudding or cheesecake; we plumped for the latter. This was another winner – and a rather whopper of a helping, which was easily generous enough for us to share. Pork steak, left, and cheesecake at Black Wheat Club. Photos by York Press Thick, dense and creamy in the tradition of all the best baked cheesecakes, it came with a sweet and sticky raisin sauce. The bill for three was just £102 (tip not included). For around £35 a head, we thought we'd had a very special dinner in York. It's also worth noting that the restaurant's interior is quite special too: we loved the wood panelling in dark green and the stamped table ware – and the loos must be some of the smartest in the city. Bathroom upstairs at Black Wheat Club. Photo by York Press We just hope that word gets out and the restaurant fills up – the Black Wheat Club deserves to have a healthy 'membership' in York and beyond. Fact file: Address: Black Wheat Club, 52 Fossgate, York Closed Tuesdays and Wednesdays W: (reservations via website) Instagram: @blackwheatclub Our view: Food: Fresh, seasonal and tasty with choices for breakfast lunch and now dinner Decor: Smart and fashionable - with really lovely loos! Value: Not cheap, but you are paying for quality produce and skilled cooking Verdict: A great addition to York that deserves to do well All reviews are independent and meals paid for by The Press
The Guardian
19-05-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for gildas in carriages
Gildas are such a lovely pre-dinner snack: really good olives and anchovies on a stick, with any number of variations, such as artichokes, sun-dried tomatoes, bits of cheese … The one I had most recently, at Brett in Glasgow, was beyond wonderful, and featured chicken fat-topped croutons and homemade green chilli sauce with plump Perelló olives and anchovies. Inspired by this, I made a lemon-spiked green chilli and artichoke tapenade for hot focaccia, topped with the same excellent olives and the best anchovies. I don't usually specify brands in my recipes, but when there are so few ingredients, it really is worth getting the ones recommended below as a treat. They're very rich, too, so a few go a long way. Prep 15 min Cook 20 min Serves 6 as a starter or pre-drink snack 250g focaccia 125g jarred artichokes in olive oil (drained weight), plus 25ml oil from the jar1 tsp sea salt flakes Juice of ½ lemon1-2 large green chillies, depending on your tolerance to heat150g tinned green olives (drained weight; from a 350g tin) – I like Perelló1-2 47½g tins anchovies in oil (27g drained weight) – I like Ortiz Heat the oven to 200C (180C fan)/390F/gas 6. If the focaccia is part-baked, cook it according to the packet instructions. Once cool enough to handle, cut the focaccia into 3cm-wide x 7cm-long x 1½cm-deep pieces (essentially long and wide enough to hold two slices of olive, as pictured). Put the focaccia pieces on a baking tray and bake for 15-20 minutes, until crisp. Meanwhile, roughly blitz the artichokes, olive oil from the jar, salt, lemon juice and chillies in a high-speed blender or food processor to make a rough paste, rather than a smooth puree. Drain and cut the olives in half and open the tins of anchovies. Once the croutons are ready, spread them immediately with the artichoke tapenade, then arrange two olive halves and half a piece of anchovy on top. Leave to cool for five minutes, then serve warm with drinks.
