Kumara and blue cheese focaccia

The combination of creamy, rich blue cheese and oven roasted kumara sits perfectly atop this golden, fluffy homemade focaccia base. Perfect sliced and shared as a gourmet starter.

  • 20 mins preparation
  • 30 mins cooking
  • Makes 1 Item
  • Print


Kumara and blue cheese focaccia
  • 2 cup (300g) flour, sifted
  • 7 gram sachet active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup (250ml) warm water
  • 3 tablespoon olive oil
  • 2 medium kumara, peeled, cubed
  • soft blue cheese
  • thyme sprigs, to serve


Kumara and blue cheese focaccia
  • 1
    Combine flour, yeast, sugar and salt in a large bowl. Combine warm water with 1/2 tablespoon of the oil. Stir into dry ingredients with a wooden spoon, until too firm to stir. With lightly floured hands, work dough into a ball, then turn out onto a lightly floured surface.
  • 2
    Knead dough 3 minutes, until smooth and elastic. Brush a large bowl with 1/2 tablespoon of the oil. Place dough in bowl, turning to grease all over. Cover with plastic wrap and a clean tea towel. Set aside in a warm place for 1 hour, until doubled in size.
  • 3
    Meanwhile, place kumara in a microwave-proof bowl. Seal or cover. Microwave on high 5-7 minutes, until tender.
  • 4
    Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  • 5
    Turn dough out onto a lightly floured surface, punch down and knead lightly for a few seconds. Press or roll into a 35cm x 23cm rectangle. Place on prepared tray.
  • 6
    Brush dough with remaining oil and top with kumara. Crumble over cheese and scatter with thyme. Season. Bake 25 minutes, until crisp and golden. Serve.

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