Cheddar cheese soda bread foccacia
This yeast-free version of focaccia is quick, easy and a great sandwich bread
SERVES
8
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
30
MINUTES
Ingredients
- 450g plain white flour, preferably unbleached
1 level tsp salt
1 level tsp bicarbonate of sodaÂ
400ml sour milk or buttermilk to mix
110-175g Irish mature CheddarÂ
Equipment:
1 rectangular tin with deep sides 31 x 21cm (12 x 8 ¼ inch)
Method
- First fully preheat your oven to 230˚C/gas mark 8.
Sieve all the dry ingredients. Make a well in the centre. Pour all of the milk in at once. Using one hand, mix in the flour from the sides of the bowl. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a floured board. Tidy it up, flip over and roll the dough into a rectangle, approx. 31 x 23cm. Brush the tin with extra virgin olive oil. Press the dough gently into the tin. Scatter the grated cheese evenly over the top.
Bake in a hot oven for 5 minutes, then turn down the oven to 200ËšC/gas mark 6 for about 20-25 minutes or until just cooked. The cheese should be bubbly and golden on top.
A little sprinkling of sliced spring onions would be delicious over the top.
