High protein focaccia buns
- 600 g high protein (12%) flour
- 230 g Emborg Yogurt
- 260 g Emborg Full Cream Milk
- 150 g Emborg Yellow Cheddar
- 80 g wild flower honey, organic
- 18 g yeast
- 12 g salt
- 40 g brown sugar
- 40 g rosemary
- 40 g olive oil
- Zest of 1 lemon
- Some thyme
Remove the rosemary needles and thyme leaves from their stem. Chop the rosemary.
Grate the cheddar cheese as fine as possible.
In a stand mixer fitted with a dough hook attachment, pour in milk and yogurt heated to 40 ºC.
Wait 1-2 minutes before you add: yeast, honey, and brown sugar.
Stir gently until all ingredients are evenly blended and the sugar has dissolved.
Set aside and wait for 30 minutes until the surface has many bubbles and smells yeasty and alive.
Start the mixer on low speed. Add the lemon zest, sift in flour a little at a time -spoonful by spoonful.
Let each spoonful be fully mixed before adding next.
In the last spoon of flour, add salt.
Mix for 10 minutes on medium speed.
Add the olive oil and mix for another 5-8 minutes.
The dough should be smooth and clear off the sides of the mixing bowl.
Cover the dough and set aside for one hour at room temperature.
Then carefully fold the dough in a greased bowl.
Cover it well and chill for 24 hours.
Use a pair of kitchen scissors to cut the dough into 60 g pieces.
With well-oiled hands roll out and shape dough pieces into small round buns.
Place the buns in oiled and floured ceramic molds lined with baking parchment for a rustique look.
Cover and proof until the buns have doubled in size.
Preheat the oven at 200 ºC.
Top buns with grated cheddar cheese, thyme and rosemary.
Finish with a final dusting of semolina flour.
Transfer buns in the preheated oven and bake for about 15 minutes until the buns are firm and springy.
It is possible to bake the buns a little more, which will give them more crispy and chewy exterior.
Tip: make them ahead and store the fully-baked buns in the freezer.
Then pull the buns out of the freezer to let them thaw. Warm them for a few minutes in the oven before serving.