This breakfast platter was created by Eden McClure at the G7 fringe event at CSpace in Newquay, during which I hosted a Breakfast & Beyond LIVE discussion with four fantastic panellists on the theme of sustainable futures. The breakfast that Eden served was inspired by locally sourced, seasonal ingredients.
For the second course of breakfast - the beautiful platter pictured above - Eden made Rosemary Sourdough Focaccia (see recipe below) which she served alongside two types of Cornish Gouda - Semi-mature and Honey & Clover, along with fresh pea shoots, chives, Trewithen butter, and on the table to share was fresh sourdough made by Bakehouse at the Old Sawmill and two delicious seasonal jellies by Gathered Botanicals - Elderflower and Rose Petal.
You can also try out Eden’s delicious Breakfast Bowl recipe (Granola with Strawberry Compote) - huge thanks to Eden for sharing her recipes.
Tune in to Episode 5 of Breakfast & Beyond to hear the discussion.
Enjoy!
Recipe: Rosemary sourdough focaccia
Serves 6
Ingredients:
50g sourdough starter
500g strong white bread flour
430g of water
8g sea salt flakes
4 tbsp olive oil
Small handful of fresh rosemary (do not use dried)
Method:
Start making your focaccia dough around 4pm by mixing your flour and water together, cover and leave for 1 hour. After 1 hour add active starter & salt. Leave covered for another hour and perform your first stretch and fold, cover dough again, wait another hour, then perform your last stretch and fold. Leave dough covered overnight in your kitchen.
In the morning the focaccia should have doubled in size. Drizzle a deep, roughly 20 x 30cm baking tray with olive oil and scrape the dough onto the tray, cover the dough and let it do its second rise for 6 hours (I use a chopping board to cover it).
Once the 6 hours is up, heat the oven to 220C/200C fan/gas 7. Cover your fingers in olive oil and dimple the surface of the focaccia with your fingertips. Scatter over some extra salt and some fresh rosemary, bake for 25-30 mins until puffed up and deep golden. Remove tray from the oven, drizzle with some extra olive oil then leave to cool for at least 40 mins before cutting into squares.
Thanks to John Hersey for the images