OVERVIEW
This recipe exploits the unique qualities of our Falcon Enamelware x Big Green Egg Oven to Table Tray. The tray’s heat resistance makes it perfect for baking the focaccia in the EGG, while its timeless aesthetic – a classic of British design dating back to the 1920s – creates quite the impression when serving straight from the heat to the table.
The bread for this vibrant summer lunch recipe is made using a ‘poolish’, a simple pre-ferment made from baker’s yeast and flour, which adds superb flavour and lightness to the focaccia without a long proving time.
MAKE THE POOLISH
A night ahead, mix all the poolish ingredients together in a bowl. Leave in the fridge for at least 12 hours.
MAKE THE DOUGH
Place all ingredients for the dough, apart from the salt, into a bowl. Add the poolish. Using a stand mixer with a dough hook, mix for 5 minutes.
Leave to rest for 10 minutes. Add the salt and mix for around 2 minutes, until the dough leaves the sides of the bowl. Transfer to a lightly oiled bowl with a lid and leave in a warm place for 20 minutes.
Using wet hands, fold the dough over itself two ways, then leave to rest for another 20 minutes. Repeat this process once more. When ready, turn into the well-oiled Oven to Table Tray.
Leave for 5 minutes then gently stretch to reach the edges. Leave for a further 20 minutes to bubble up.
SET UP YOUR EGG
While the dough is proving, set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 210°C.
Cut a little of the green end off each of the spring onions. Finely slice the offcuts and set aside.
As the EGG is coming up to temperature, quickly colour the spring onions without cooking them through. Remove the grid and switch the EGG to an indirect setup, with the ConvEGGtor in place in a legs-down position.
ASSEMBLE THE FOCACCIA
Mix the nduja with the butter and set aside. Cut the chard leaves from the stems. Chop both the stems and leaves but keep them separate.
When the dough is ready, press the cooked onions into it. Top with the chopped chard stems and half of the nduja butter.
BAKE THE FOCACCIA
Place the tray onto the ConvEGGtor and close the Dome. Bake for 10 minutes, then add the chopped chard leaves and remaining nduja butter.
Cook for a further 5-10 minutes. Season with sea salt and garnish with the chopped offcuts of the spring onions.
