Not the most difficult of dishes to recreat it has to be said. You take a focaccia, slice it lengthways, slather in some Haywards Sweet Piccalilli, layer on the cheese and bake until the cheese oozes like partially molten lava.
Celtic Bakers do a rather decent organic focaccia studded with cherry tomatoes and a sprinkling of basil; I love it stuffed with all sorts of things and as an accompaniment ot a simple slad and piles of prosciutto or jamon. But in an effort to find a use for Haywards Sweet Piccalilli – that didn’t involve creating a lacklustre ‘ploughmans platter’ I invented this little delight. Nothing worse than a thoughtless plouhmans – a slab of sweaty cheddar, half a tomato, a couple of bitter salad leaves and a spoonful of ‘pickle’. I’m specifically thinking of one I endured at a local-ish pub last year; although they must have reasoned I needed loosing a few pounds as they enriched the plate with a quarter of a tomato and two slices of cucumber. The cucumber was dry.
Unlike this marvellous focaccia, stuffed with two types of cheese and lashings of Haywards Piccalilli. No harm done if you slip in a slice or two of cold ham either. One focaccia is enough for four to share as a starter or, with the addition of a little side salad, a main meal for one hungry person.
Melted Cheese Focaccia with Piccalilli
- Celtic Bakers Organic Focaccia with Tomatoes and Basil
- Mix of grated cheese to taste - I like a mix of Taleggio and Comte
- Haywards Sweet Piccalilli
- Optional: Slices of ham, prosciutto or jamon to taste
- Carefully slice the focaccia in half lengthways.
- Spread a generous helping of Haywards Piccalilli on the bottom, top with ham if using, and then smother with grated cheese.
- Bake both halves in the oven, set at around 190, until the cheese starts to melt and ooze.
- I find it works best if the focaccia top is only reunited with the lower half after removing from the oven. You could also try grilling the cheese until it melts.
Disclosure: Haywards have supplied me with a range of their products, the sweet Piccalilli used here being one. They asked for some original recipes or uses of the products but no other remuneration has been made.