Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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Focaccia with Tellegio Cheese, Shallot and Rosemary

September 10, 2017


Tellegio cheese with rosemary and shallot 

Makes 1 loaf 



500g oo pasta flour
7g yeast
1 tsp of salt
30ml olive oil
300 ml water
3 shallots
1 tbsp Rosemary
125g tellegio cheese
50ml extra virgin olive oil

Here's how

Place the flour, salt and yeast into a bowl and mix together.
Create a well in the middle and add the oil and water.
Using your hand in a claw shape begging to mix the dough together until you create a soft ball of dough.
Transfer the dough onto a clean work surface and being to knead.
Hold the dough with one hand and stretch it away from you with the other hand, then fold it over its self and repeat the stretching until the dough is smooth and stretchy.
Place the dough back into the mixing bowl and cover with cling film.
Leave the dough to prove and double in size.
When the dough has proved pour a couple of table spoons of olive oil on to a clean work surface.
Scoop the dough out on to the oil and stretch the bread out into a round pizza shape it needs to be a good inch thick
Place the dough onto a non stick baking tray.
Cut the cheese into chunks and push into the top of the bread.
Slice the shallots and chopped the rosemary and garlic.
Mix together and sprinkle over the bread .
Sprinkle some sea salt over the top of the bread.
Leave the bread to double in size then bake at 200c for 20-25 minutes
When the bread comes out of the oven pour over some food extra virgin olive oil. 

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