Cheese Focaccia Bread Recipe

Recipe

Cheese Focaccia Bread

Golden, Garlicky and Packed with Cheesy Flavour. A Focaccia No One Will Believe Is Vegan

This cheese focaccia is soft, fluffy, and loaded with rich cheddar flavour. Infused with cheddar natural flavouring and brushed generously with melted garlic butter, every bite is savoury, aromatic, and irresistibly moreish.

Perfect served warm alongside soups and pasta dishes, sliced up for sharing platters, or simply enjoyed fresh from the oven with friends, the kind of bake that disappears quickly.

The best part? You can make it your own by experimenting with toppings. Think rosemary, caramelised onions, olives, chilli flakes, sundried tomatoes, or extra garlic for an even bigger flavour hit.

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Ingredients

250g Strong White Bread Flour
250g Plain Flour
10g Fast Action Dried Yeast
2 Tsp Fine Sea Salt
5 Tbsp Olive Oil
400ml Warm Water
45 Drops Foodie Flavours Mature Cheddar Flavouring
2 Tbsp Garlic Butter (or dairy free alternative)

Instructions

Servings 10 / Prep time 20 mins, plus proving time / Cook time 20 mins

Add the flours to a large bowl. Stir the yeast into one side of the bowl and the salt into the other, then fully combine.
Pour in 3 tbsp olive oil, the Mature Cheddar flavouring and gradually add the water until you have a slightly sticky dough.
If using a stand mixer, attach your dough hook and on a low-medium setting, knead the dough for 5 minutes.
If you are not using a stand mixer, knead with your hands for 8 minutes on a floured surface.
Pop the dough into a well-oiled bowl, cover with cling film and place it in a warm area to prove for approx. 1 hour, or until it has doubled in size.
Spread the dough out in a 20cm x 30cm oiled tin.
Cover with a tea towel and prove for another 30 minutes.
After the final prove, drizzle some olive oil over the top and dimple the dough using your fingers.
Bake for 20 mins in a preheated oven at 220°C/200°C fan.
Once baked, immediately brush the top with melted garlic butter.
Best served warm.