Cheese Stuffed Garlic Focaccia

Name: Cheese Stuffed Garlic Focaccia
Total time: 5400 s
Yield: 4 to 6 Servings
Cuisine: British
Ingredients: 2 cups Bread Flour; 1 teaspoon Dry Yeast; 1 teaspoon Sugar; 2/3 teaspoon Salt; 1 cup Warm Water; 1 tablespoon Olive Oil *plus extra; Grated OR shredded Cheese of your choice *I used 1 cupful Cheese Mix (Cheddar, Mozzarella and Parmesan); *Note: If you are in a hurry, add 1 teaspoon Baking Powder; 1 tablespoon Olive Oil; 1 clove Garlic *grated; Salt; Herbs of your choice *e.g. Oregano, Parsley, Basil, etc

Hiroko Liston @hirokoliston

Melbourne, Australia

It would be easier to work with the dough if you use less water and make it firmer, but you won’t get the chewy texture that Focaccia should have. This ‘Cheese Stuffed Garlic Focaccia’ is not difficult to make, but you need time because the dough needs to rise. If you are in a hurry and can’t wait for the dough to rise properly, add Baking Powder.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 hour 30 minutes

4 to 6 Servings

2 cupsBread Flour
1 teaspoonDry Yeast
1 teaspoonSugar
2/3 teaspoonSalt
1 cupWarm Water
1 tablespoonOlive Oil *plus extra
Grated OR shredded Cheese of your choice *I used 1 cupful Cheese Mix (Cheddar, Mozzarella and Parmesan)
*Note: If you are in a hurry, add 1 teaspoon Baking Powder
Garlic Oil & Topping
1 tablespoonOlive Oil
1 cloveGarlic *grated
Salt
Herbs of your choice *e.g. Oregano, Parsley, Basil, etc

Saved

Steps

1 hour 30 minutes

1

Place Bread Flour, Dry Yeast, Sugar and Salt in a large bowl, and blend well. Add Warm Water and Olive Oil, stir well using a spatula. This dough is soft and gooey. Cover and set aside in a warm place for 10 minutes.
2

After 10 minutes, wet your hand with water, grab an edge of the dough, lift and bring it to the centre. Repeat several times. If the dough is too soft, use a spatula to do this. Cover and rest for 10 minutes again.
3

After 10 minutes, repeat the process. This time, you should be able to use your hand. Cover and set aside in a warm place for 30 minutes OR until doubled in size. While you are waiting, combine Olive Oil and grated Garlic in a small bowl.
4

Grease a baking tray OR line with baking paper. I used a Swiss Roll Pan (33cm x 23cm). You can use a larger tray OR a large cake tin. *Note: If you use baking paper, grease the tray first, so that the baking paper would stick to the tray and make the next process easier.
5

When the dough is ready, place the dough on the tray. As the dough is soft and sticky, lightly flour it to take it out, then form into a large oblong.
6

Cover a half of the dough with Cheese generously, fold in half, gently press the dough and remove the air, and seal the edges.
7

Move the oblong to the right position if required, and shape it into the desired shape and thickness. I flattened it into a large thin oblong.
8

Preheat oven to 220°C. Drizzle the Garlic Oil over the dough, sprinkle some Salt and Herb(s), and wait until oven is hot. By then, the dough will rise more.
9

Bake for 15 to 20 minutes OR until nicely browned and cooked though.