360ml warm-hot water

8gm dry yeast

400gm flour

10gm salt

Olive oil

Sea salt

75gm Castello Creamy Blue Cheese

Preheat oven to 230 degrees celsius fan forced.

In a large bowl add in the warm water and dry yeast and whisk together with a fork until yeast has integrated into water. Add in flour then salt and mix together with a large plastic spoon to bring it together. Place towel over it and allow to rest for 20 minutes.

After 20 minutes give the dough a slap and pull from underneath to allow it to stretch a bit before folding over itself on four sides. Allow to rest for another 20 minutes.

On a baking tray line with baking paper and then drizzle a lot of oil oil onto it so its covers the bottom. Add the dough into tray and then fill it with the filling* into the middle, making sure to not overfill. Fold the dough over the filling from all four sides before flipping over. Help spread the dough into the corners before allowing to rest for a final 20 minutes.

After final rest add an unholy amount of olive oil on top and using your fingers, press in and dimple the focaccia all over the top allow bubbles to pop up and form. Finish with a solid sprinkling of sea salt flakes and any leftover blue cheese pieces being pushed into the focaccia.

Place in oven and cook 25 minutes.

Allow to rest for before cutting up and serving nice and hot.

*Filling

1 large brown onion (thinly sliced)

1 tbl sp balsamic vinegar

2 sprigs rosemary (just leaves, washed and finely chopped)

3 garlic cloves (minced)

75gm Castello Creamy Blue Cheese

2 tbl sp EVOO

On medium low heat with a dash of oil add in onion. Allow to sweat for 15 minutes with good pinch of salt, moving every so often and adding dashes of cold water when you need to.

Add in balsamic vinegar and allow to sweat on low heat for another 15 minutes, so its jammy and sweet. Once cooked place in a large bowl with garlic, rosemary, EVOO and the blue cheese torn into small pieces. Mix together and pop to side until ready to fill focaccia.