18/10/2026
Three cheeses, one toastie. Then we got carried away with the focaccia.
Bread this week is from Salt & Rise Baked Goods a new local favorite. Their sourdough can take a serious amount of cheese.
3 CHEESE TOASTIE (makes 2)
• 4 thick slices Salt & Rise Baked Goods sourdough
• Soft butter
• 100g shaved ham
• 60g St Clair, sliced
• 60g Glen Moidart, sliced
• 60g Wattlebank Mist, sliced
• Flaky salt
1. Butter one side of each slice.
2. Put two slices in the pan, butter side down. Add the ham, then all three cheeses, with the Wattlebank Mist in the middle so it melts through the rest.
3. Put the top slices on, butter side up.
4. Cook on low to medium heat, 4–5 minutes a side. Press it down when you flip. You want deep gold, not black.
5. Rest it a minute, cut it, and finish with flaky salt.
FOCACCIA PIZZA (makes 2)
• 1 Salt & Rise Baked Goods focaccia, split through the middle
• ½ cup tomato sauce
• Ham and salami
• Kalamata olives
• Glen Moidart and St Clair, cut into sticks
• Wattlebank Mist, torn
1. Lay both halves cut side up and spread the sauce right to the edges.
2. Add the ham and salami, then the harder cheeses, then the Wattlebank Mist and olives on top.
3. Cook in a hot pizza oven for 3–4 minutes, turning once. In a 220°C home oven, give it 10–12 minutes, until it’s bubbling and blistered.
