2 ½ cups (20 ounces or 567 grams) warm (between 105°F and 110°F) water
1 (¼-ounce) envelope active dry yeast
2 teaspoons honey
5 cups (22.5 ounces or 638 grams) bread flour, plus more for assembly
4 teaspoons kosher salt
6 Tablespoons (3 ounces or 85 grams) extra virgin olive oil, divided
1 Tablespoon unsalted butter
1 (4-ounce) Montchevre® Goat Cheese Truffle Log
flaky salt, for garnish
In a large bowl, whisk together the water, yeast, and honey. Let sit for 5 minutes, until foamy and creamy. Add the flour and salt and mix with a rubber spatula until a shaggy dough forms and no dry ingredients remain.
Pour 4 Tablespoons of the olive oil into the bowl over the dough, and turn the dough with your hands to coat it completely in the oil. Cover with plastic wrap, and refrigerate overnight.
Generously butter a 9 x 13-inch dark pan with the butter and pour 1 Tablespoon of olive oil into the center of the pan.
Remove the dough from the refrigerator and use a stiff rubber spatula to turn it once or twice in the bowl to deflate it. Once deflated, transfer to the prepared pan. Let rise and proof, uncovered, for 1 ½ to 2 hours, until doubled in size.
While the dough proofs, preheat the oven. Position racks in the lower third position and the upper third position of the oven and preheat the oven to 450°F.
Once the dough is ready, dust your hands with flour and press the dough into the pan, making sure to stretch it all the way to the edges of the pan. Prick the top of the focaccia all over with your fingers, creating deep dimples that reach all the way to the bottom of the pan.
Sprinkle and scatter half of the Montchevre® Goat Cheese over the top of the focaccia. Use your fingers to press the larger chunks of the goat cheese into the focaccia to “stuff” it with Montchevre® Goat Cheese. Sprinkle and scatter the remaining half of the Montchevre® Goat Cheese over the focaccia for its topping.
Drizzle with the remaining 1 Tablespoon of olive oil, and sprinkle with flaky sea salt.
Bake the focaccia on the lower rack of the oven for 25 minutes; then, transfer the focaccia to the upper rack and bake for an additional 3 to 5 minutes until puffed and golden brown. Cool the focaccia in its pan on a wire rack for 10 minutes, before slicing and serving.
In this recipe
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.