Made fresh every service at Outlaw’s in Rock, this bread always gets some attention – Now you can make it at home. This is Nathan’s version of a focaccia using Cornish ingredients to create a really tasty alternative.


500g strong white bread flour
30g yeast
100g grated cornish cheddar
3 sprigs chopped rosemary
300ml water
3 tbsp cornish rapeseed oil
20g cornish sea salt


Pre heat the oven to 180ᵒC degrees.

Place all of the ingredients apart from the salt into a mixing bowl or machine with the dough hook attached. Mix the ingredients together slowly for 1 minute until you form a wet loose dough. Knead for 5 minutes at a high speed until the dough is formed and very elastic. Add the salt and continue to knead for 1 minute. Turn the dough out into a lightly floured bowl, cover with cling film and leave in a warm place to rest for 40-60 minutes.

When the dough has doubled in size, remove from the bowl and lay on a lightly floured work surface. Cut the dough in to two balls and roll each one out until 1” thick. Place onto a floured baking tray and poke the tips of your fingers into the dough so that the surface is dimpled. Cover the dough with a damp j-cloth and leave to prove in a warm place. After 45 minutes repeat the dimpling and drizzle over some Cornish rapeseed oil, sprinkle over some cheese, and poke in a few rosemary sprigs.

Place the tray into the pre heated oven, pour half a cup of water on to the bottom of the oven to create some steam and shut the door. Turn the oven down to 200ᵒC degrees and leave to bake for 25-30 minutes. When the bread is a golden brown pour some water on the bottom of the oven again and bake for a further 5 minutes. Remove the bread from the oven and place on a cooling rack. Allow to cool before serving – If you can wait!