Dailes focaccia with brie cheese and quail eggs

By Michael Katz
1 h 4 raciones



  • 200 gr of good quality pitted and chopped dates
  • 100 ml of date honey
  • 400 gr of béchamel sauce
  • 100 g grated Parmesan cheese
  • 100 gr of finely diced Brie cheese
  • 100 gr of finely diced Roquefort cheese
  • 100 gr of finely diced Parmesan cheese 
  • 2 tablespoons chopped parsley
  • 100 gr tahini sauce 


  • 500gr flour
  • 22gr yeast
  • Pinch of sugar
  • 5gr salt 
  • 330ml water 


  • 50gr butter
  • 50gr flour 
  • 500ml milk 
  • 1 stick of celery (optional) 
  • ½ peeled carrot (optional)
  • ¼ of an onion chopped with cloves (optional)
  • 1 piece of smoked bacon (optional) 


  • 1 beet cooked and mashed to a very smooth puree
  • 4 spring onions blanched and mashed to a very smooth puree 
  • 50 ml tahini paste
  • 2-4 cloves garlic
  • Salt to taste
  • Juice of two lemons - or to taste
  • Water to desired consistency



  1. Dissolve the yeast and sugar in the warm water. 
  2. Add the salt to the sifted flour, pour in the water and mix until it forms a ball (can be done by machine or by hand).
  3. Knead the dough for 5 to 10 minutes. Cover it lightly with oil and put it in a warm place covered with cling film to double its size.
  4. Heat the oven to 220ºC-250ºC.
  5. Once the dough has doubled in size, cut it in 4 and place it on a well-oiled baking sheet in a cool place.

*The first part of the milk infusion is optional but it will give a more pleasant taste to the sauce.

  1. Put the milk, Bouquets garnie, onion, carrot and bacon in a saucepan and bring almost to the boil - let it infuse 30 minutes and strain it.
  2. Melt the butter, add the flour and cook for a few minutes over medium-low heat until it shows signs of dryness.
  3. Add the milk to the butter, stirring all the time with a whisk and always at boiling point.
  4. Once the desired consistency is reached, set aside to cool slightly and gently stir in the cheese, season with salt and nutmeg.


  1. Combine the tahini paste, garlic, lemon juice and salt in a blender or food processor. Process until smooth.
  2. Gradually add water to obtain the desired consistency. The mixture should be thick enough to go deep into the falafel balls and stick them together. Check seasoning.
  3. Divide into 3 equal parts.
  4. Leave the first part plain.
  5. To the second part add the beet puree, check seasoning and consistency.
  6. To the third part beat in the green onion puree, check seasoning and consistency.


  1. In a well oiled metal tray place the dough by hand, gently starch the dough to the desired thickness (do not use a rolling pin).
  2. Let it rise.
  3. Spread a thin layer of béchamel sauce.
  4. Sprinkle small pieces of Brie, Parmesan, Roquefort and mozzarella cheese on top.
  5. Top with the béchamel sauce and the broken cheese dates.
  6. Add 3 to 5 quail eggs on top of the uniform pieces.
  7. Bake at 220ºC-260ºC until the crust is golden brown and the cheese is browned. 




Michael Katz

As a cooking instructor and owner of a cooing school we teach from day one the importance of sustainability.

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