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Dates focaccia with brie cheese and quail eggs:

1.00 h 4 raciones
Difficulty: 
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Ingredients



General
200 gr of good quality dates stone discarded and torn to pieces
100ml dates honey (silan) usually available in orienatl spice shops
400 gr of bechamel sauce
100 gr parmesan cheese - grated
100 gr brie cheese finely diced
100 gr roquefort cheese finely diced
100 gr parmesan cheese finely diced
2 spoons chop parsley
100 gr tahini sauce
For the dough
500gr flour
22gr yeast
Pinch of sugar
5gr salt
330ml water
For the Béchamel
50gr butter
50gr flour
500ml milk
1 branch of celery (optional)
½ a peeled carrot (optional)
¼ of an onion picked with cloves (optional)
1 pieces of smoked bacon (optional)
For the tahini sauce
1 beetroot cooked and pureed to a very smooth puree
4 spring onions blanched pureed to a very smooth puree
250ml “Tahini” paste
2-4 garlic cloves
minced
Salt to taste
Juice of two lemons –or to taste
Water to desired consistency/

ELABORATION

 For the dough:

  1. Dissolve the yeast and sugar in lukewarm water 
  2. Add the salt into sifted flour, pour in the water and mix to a ball (can be done by machine or hand) knead the dough for about 5 to 10 minutes cover gently with oil and set in a warm place covered with cling film to double it size.
  3. Heat the oven to 220-250 degrees.
  4. once the dough as doubles it size cut into 4 and place on well oil a baking tray in a cold place.

For the Béchamel:

  1. The first part of infusing the milk is optional but will give a nicer flavour to the sauce.
  2. Place the milk, Bouquets garnie, onion, carrot bacon in a pot and bring almost to a boil - let infuse 30 minutes (attentively you can do this process in a “Bain Marie”) -strain.
  3. Melt the butter, add the flour and cook for a few minutes on medium low heat until shows signs of dryness.
  4. Add the milk into butter, stirring all the time with a whisk and always on boiling point.
  5. Once the desired consistency is achieved set aside to cool slightly and add the cheese gently, season with salt and nutmeg.

For the tahini sauce

  1. Combine tahini paste, garlic, lemon juice and salt in a blender or food processor. Process until smooth; gradually blend in water for desired consistency. Mixture should be thick enough to deep the falafel balls and stick to them. Check seasoning.
  2. Split into 3 equal parts one part leave natural (white).
  3. To the second part whisk in  the pureed beetroot , check seasoning and consistent
  4. To the third  part whisk in  the pureed green onion puree , check seasoning and consistent

Serving:

  1. On a well oiled metal tray lay  the dough  with your hand, gently starch the dough to the thickness you like do not use a roller pin. 
  2. Set to rise again about 50% .
  3. Spread a thin layer of bechamel sauce.
  4. Scatter on top small pieces of brie cheese, roquefort cheese parmesan and mozzarella cheese.
  5. Place on top the the becanel and cheese torn dates .
  6. Add 3-5 quail eggs on top the evenely pared out.
  7. Bake at 220-260 until crust is golden brown and cheese is melted
  8. Sprinkle with fresh parsley , tahini sauce and dates honey 

 

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