I’ve made focaccia a few times before, with red onion and cheddar being our favourite. It just works exceptionally well. Like fancy cheese on toast. Husband brought me a huge block of brie last week. I love brie and wanted to try something different with it. I suspected this would work really well, as it’s not a huge change from my original recipe. And I was right. When it’s baking, it smells absolutely divine. If you’re not eating it straight out of the oven, it’s fine cold, but for the best flavour, I recommend warming it up a little before eating as the brie is gorgeous when warm and sticky.
- 400g Strong white bread flour
- 7g Yeast
- 1tsp. Salt
- 1tsp. Caster sugar
- 300ml Warm water
- 50ml oil, plus extra for drizzling and kneading
- Sea salt
- 1 Red onion
- 100g Brie
Place the bread flour, yeast, salt and sugar into a large mixing bowl, and stir together.
Mix the water and oil together in a jug, and pour into the flour mixture. Stir together as well as you can with a wooden spoon. When it starts to come together, tip it out onto a well-floured surface.
This starts life as a very sticky dough, so make sure there’s a lot of flour on your surface when you start to knead. Knead for about 10 minutes, adding more flour if you need to. Once it has become a workable ball of dough, and all the flour off the work surface has been incorporated, spread a little oil on the surface, and start to stretch the dough.
I do this by lifting it, and stretching the sides, turning with every stretch, so every bit of the edge gets handled. Then, when it begins to rip, I put it down, and knead it back into a ball. I repeat this about 10 times until it stretches much further without ripping.
Then, knead it back into a ball, place in a lightly oiled bowl, cling film and leave to rise for 1 hour.
After this hour, knead the dough for a few minutes, then place on a lightly oiled baking tray. Stretch the dough into the sides with your fingers. You might not be able to get it all the way, as it springs back into the centre, but do your best. I then place this into a clean, large, plastic bag, and leave for 30 minutes.
During this time, chop and lightly fry the onions, before setting to one side, and slice the brie.
Preheat the oven to 180 degrees.
Remove the dough from its bag, and dimple with your fingers. I find if you are too careful with this, it sticks, so just a few sharp, random jabs are best.
Lightly drizzle with oil and a little sea salt, sprinkle over the red onion, and top with brie.
Bake in the oven for 180 degrees.
- • 400g Strong white bread flour
- • 7g Yeast
- • 1tsp. Salt
- • 1tsp. Caster sugar
- • 300ml Warm water
- • 50ml oil, plus extra for drizzling and kneading
- • 1 Red onion
- • 100g Brie
- Mix bread flour, salt, sugar and yeast together in a large mixing bowl
- Combine water and oil in a jug, and pour into the flour
- Mix together as well as you can
- When it starts to come together, tip onto a well floured surface
- Knead for around 10 minutes, adding more flour if required, until it forms a workable dough
- Lightly oil the surface
- Lift the dough, and stretch, turning continuously
- When the dough rips, knead back into a ball on the oiled surface
- Repeat 10 times
- Knead into a ball, place in a lightly oiled bowl, cling film, and leave to rise for 1 hour
- After the hour, knead for 2-3 minutes, before stretching on to a lightly oiled baking tray
- Stretch into the sides and corners as well as you can.
- Cover, and leave for 30 minutes
- Finely slice the onion, and gently fry for a few minutes, until softened, leave to one side
- Slice the brie
- Preheat oven to 180 degrees
- After 30 minutes, using your fingers, dimple the dough
- Lightly drizzle with oil, and sprinkle with sea salt
- Spread the onion and brie on top
- Bake for 30 minutes