This bread is great for a (dinner) party, or with a large bowl of creamy soup!
Servings: makes one 30x20cm/12x8inch bread
Prep time: 20 mins + 1h inactive
Cooking time: 20-30 mins
Total time: 1h50mins
500gr strong white bread flour
7gr instant yeast
1/2 tsp dried oregano
1/2 tsp dried thyme
300ml tepid water
2 large onions, halved and sliced thinly
100gr cheese (Cheddar or Gouda), grated
1 tbsp olive oil
1. In a large bowl, whisk together flour, yeast, salt and herbs. Make sure to add yeast on one side of the bowl and salt on the other, so they are not touching before whisking.
2. Slowly add water while mixing with a wooden spoon, or in a freestanding electric mixer with dough hook. Once the dough has come together, knead for 10-12 mins with mixer or 15-20 mins by hand. The dough should be smooth and stretchy, and spring back when touched with a lightly oiled finger. Place dough in a lightly oiled bowl. Cover bowl and leave dough to rest in a warm spot for 1 hour, or until doubled in size. While the dough is proving, preheat oven to 220C/430F. You can also use this time to prepare your cheese and onions.
3. Once the dough has risen, transfer the dough onto a lightly flour surface. Use your hands to push the dough into a 30x20cm/12x8inch rectangle shape. Transfer the rectangle onto a baking sheet, then cover with cheese and onion.
4. Place bread in the oven and bake for 20-30 mins, or until the crust is a nice golden brown. Don’t worry if your onions catch slightly, this will provide some extra flavor. You can freeze this bread, place in the oven at 200C/390F for 5-10 minutes to re-heat.
Source: Neptune’s Kitchen