HOWARD MIDDLETON

Stilton and quince focaccia

This festive focaccia reworks one of my favourite combinations - fruit and cheese.  Quinces aren't around for long so make the most of them whilst they're in season.  The fresh fruit is baked till tender and complemented with cubes of quince paste or membrillo.  Salty Stilton and red walnuts provide contrast and crunch.  I made this with strong bread flour but there's a gluten free version too.

Ingredients

For the topping

1 fresh quince

100g mature Stilton

a handful of red walnuts, roughly broken into pieces (use ordinary walnuts or pecans if you can't get the red ones)

50g quince paste, cut into small cubes

a few fresh thyme leaves

freshly ground black pepper

extra virgin olive oil

For the dough (gluten version)

500g strong white flour or Italian 00 flour

1 tsp quick yeast

pinch of salt

400ml warm water

extra virgin olive oil

Method

1. Peel the quince, quarter it, remove the core and pips and cut each quarter into about three wedges.
2. Toss in olive oil and bake in a pre-heated oven (about 150C) for about 35 minutes until tender. Leave to cool whilst you make the dough.
3. Put the flour, salt, and yeast in a large bowl, add the water and stir to a very soft dough, then cover and leave for 30 minutes.
4. Still in the bowl, give the dough a vigorous sloppy tickle for about 20 seconds, then cover again and leave for another 30 minutes.
5. Smear a patch of worktop with olive oil, pour a generous glug of oil on top of the dough and oil your hands, then scoop the dough out onto the worktop.
6. Gently flatten the dough out into a rough rectangle, fold it in by thirds (like making puff pastry), then slide it back in the bowl for 30 minutes.
7. Line a baking tray with baking parchment and smear it with oil.  (I use a 20 x 30cm anodised aluminium baking tray which is perfect for focaccia.)
8. Tip the dough out onto the worktop and fold it by thirds again.  Now transfer it to the baking tray and dimple it with your fingers (prodding all the way through several times). Leave for 30 minutes.
9. Preheat the oven to 200C/180C fan.
10. Gently stretch the dough so it covers the whole tin.  Cube the quince and gently push pieces into the surface of the dough.  Add cubes of quince paste and walnuts, then scatter with pieces of Stilton and thyme leaves and grind black pepper over it.  Bake for about 35 minutes until firm and golden.

Gluten free version

To make a gluten free version just use the same topping ingredients but see my recipe for tomato and chive focaccia for the dough, replacing the chives with thyme.  The Stilton in this means it's not a non-dairy bake, so you may as well use cows' milk in the dough if you can.