Today’s post is another recipe! I love throwing these in here and there on the blog, just to switch it up a bit, and I guess it’s my own virtual recipe book! I recently made a focaccia inspired bread filled with cheese, onion and garlic and it was to die for. It didn’t last long at all, and this recipe makes quite a substantial loaf. By no means is this a traditional focaccia bread, but it is just as tasty and definitely moreish.
- 500g strong white bread flour
- 7g yeast sachet
- 325ml warm water
- 3 tbsp olive oil
- 2 onions
- 1 garlic clove
- Balsamic vinegar
- Preheat the oven to 190-200’c
- Chop a quarter of the onion into half rings for the top of the bread and the rest into quarters for the filling. You don’t need to put some on the top, as you can see they charred a little on my bread, but it’s up to you and your presentation!
- Finely chop or crush the garlic.
- Add yeast to warm water and leave for around 10-15 minutes for the yeast to activate. If you want to really get this going, you can add a little bit of sugar.
- Add the olive oil, salt and half of the garlic to the flour.
- Add the yeast mixture and mix for around 10 minutes by hand or 5 by mixer. Make sure everything is well combined. The dough will be quite sticky at this stage, but after you have combined everything you can turn the dough out and fold into a round. Place back into the bowl and leave to rise for about 40 minutes to an hour.
- Sweat off the onion quarters in olive oil and a splash of balsamic vinegar. Add the remaining garlic and wait until the onions are soft.
- Once the dough has risen, turn out onto a floured surface. Stretch it out until it is double the length of the tin it’s going in. Then you can add your filling. For me this was the onion, garlic and mozzarella, but you can really add anything.
- Fold over the dough and then top the bread with the remainder of the onion, mozzarella, some grated cheese and a sprinkling of salt and fresh or dried rosemary.
- Pop into the oven until golden.
And voila! This is a super easy recipe and it’s totally worth taking the time to make it. Mine only lasted a couple days, but it was worth every second! Let me know if you make this and tag me on Instagram..