Cheese and Onion Bread with Garlic and Rosemary

METHOD
Start with the dough by placing the flour, yeast, salt and olive oil into a bowl. Add the water and bring together with a spatula or your hand. Once you’ve formed a relatively cohesive but messy ball, tip it onto a lightly floured work surface and knead for at least 10 minutes. This whole process can (and quite frankly should) be done in your stand mixer with a dough hook. Same timings on a very low speed.

Oil a bowl, place the kneaded dough into the bowl and cover tightly with clingfilm. Set aside for at least an hour or until the dough has risen and doubled in size.

Whilst the dough is rising, gently sauté the onions in a generous amount of butter and olive oil. Once they start to soften and colour add the minced garlic, rosemary and sugar, season well, stir together and turn the heat down and let them caramelise gently for about 15-20 min. Set aside to cool.

When the onions are completely cool, grate the cheese into them and mix them well together and set aside.

Prepare your baking tin by lining it well with baking parchment. I’m using my small round cast iron Le Creuset casserole pot for this but any bread baking vessel would work.

When the dough is risen, oil your work surface, tip the dough out onto it and punch the dough down with your fist. Punch it out a few more times and flatten it as you go, spreading it out. Tip the cheesy onion mix onto the dough and then begin to fold the dough up and over, blending dough and onion mix. It’s a slippery, messy process but you should eventually end up with a messy, cheesy, doughy ball of gloriousness. Place this into your baking dish and set aside for at least 30 min for its second rise.

Pre-heat your oven to 220C.

Bake in the oven at 220C for 20 min and then turn the oven down to 200 for a further 30 min until the bread is risen and gloriously golden – set aside on a wire rack to cool.

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