Cacao nib focaccia stuffed with basil and taleggio
1⁄2 recipe quantity Basic Pizza and Focaccia Dough
25g cacao nibs
200g Taleggio cheese, cut into 1cm thick slices
12g fresh basil leaves 2 tbsp extra virgin olive oil
Tip the risen dough onto a floured work surface and knock it back to its original size. Divide into two pieces, one slightly smaller than the other, and shape each into a ball.
Sprinkle half the cacao nibs over a lightly floured surface. If the nibs are large, crush them a little with a pestle and mortar or a rolling pin. Roll out the smaller piece of dough evenly over the scattered
nibs to form a circle approximately 24cm in diameter. Lift onto a lightly floured baking tray. Arrange the Taleggio slices on top, leaving a 2-cm border of dough around the edge. Scatter over the basil leaves, reserving a few as a garnish.
Again, lightly flour the work surface and sprinkle with the remaining cacao nibs, as before. Roll out the larger ball of dough evenly over the nibs to form a circle about 26cm in diameter. Wet the edges around the circles of dough on the baking tray and place the larger dough circle over it. Tuck the overhanging edge of the large circle under the small circle to neaten, then press down firmly all along the edges to seal in the filling.
Sprinkle the olive oil over the top. With a pair of scissors, snip about six holes in the central area of the bread, then scatter over the remaining basil leaves. Set aside in a warm place for about 2 hours, or until puffy and slightly risen.
Preheat the oven to 220*C and bake the bread for 12-15 minutes, or until lightly golden brown. Don’t overcook – this bread should be slightly soft. Transfer to a wire rack and leave to cool for about 15 minutes before serving.