Chestnut focacina and feta cheese

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October 3, 2019
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January 7, 2020

Serves 4


35 ounces of flour

7oz Pastures of Eden feta cheese

17.5 ounces of cooked chestnuts and peeled

24.5 ounces of cool water

1.5 ounces of fresh yeast

1 and 1/4 tablespoons of salt

3 tablespoons of demerara sugar

3 tablespoons olive oil



Grind the peeled chestnuts in a food processor. Add them to flour and mix with the water, yeast, sugar and olive oil. Let the dough rest for a few minutes until consistent. Add the salt and knead for another 5-6 minutes until the dough is ready. Allow the dough to rise for about an hour and a half, knead the dough every half an hour or so. Divide into 7 Oz balls each and place on a well-floured tray and cover with plastic wrap. Let it rest for another hour to an hour and a half.

Meanwhile, heat the oven with baking stone to the maximum temperature of your home oven. Open the focaccia dough, place on baking paper, drizzle olive oil over the open dough, sprinkle with real sheep feta cheese over the dough and a few sage leaves. There is no need to sprinkle coarse salt because the cheese is salty enough by itself. Bake for 10-11 minutes and serve immediately.