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Cheese and onion focaccia

By February 09, 2017 , , , ,

This is a recipe that inspires comfort, which is well suited to this time of year and also tastes delicious. It is a focaccia style bread which only requires one prove, so not too much waiting around involved. Its a great tear and share type bread, one to put in the middle of the table for everyone to get stuck into. Great accompaniment for a fondue or dip or the building blocks for a great steak sandwich.

450g strong white bread flour
7g instant yeast
5g salt
300ml water
200g comte or emmenthal cheese
2 medium onions sliced and sauteed till soft and left to cool
Sprig rosemary finely chopped
1 tablespoon dijon mustard

Add the flour, salt, yeast, rosemary, cheese, onions and mustard into a bowl
Mix together to combine and add the water to form a wet dough
Knead for 5 minutes until the dough becomes smooth
Place on a greased baking sheet and cover and place in a warm place until the dough has risen to twice its volume
Place in an oven at 190c (fan) 200c (normal) and bake for 40 minutes. 
If cooking on the BBQ use indirect heat or platesetter at 200c for 40 minutes

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