Marmite and cheese focaccia
Marmite, cheese and chips are all included in this kiwi twist on focaccia.
Ingredients
Method
Ingredients
- 320ml lukewarm water
- 2 tsp caster sugar
- 2 ½ tsp yeast
- 3 ½ cups high grade flour
- ⅓ cup marmite
- 2 cups grated cheese
- 1 ½ cups potato chips, crushed (we used salt and vinegar)
Method
- In a small bowl, combine the water, sugar and yeast. Whisk to combine and set aside for 5-10 minutes or until foamy.
- In the bowl of a stand mixer combine flour and a teaspoon of salt. Pour in the yeast mixture with a quarter cup of olive oil. Knead on a medium speed until a soft dough forms, then increase to high and knead for a further 5 minutes or until smooth and stretchy. Transfer to an oiled bowl, cover and proof for an hour or until doubled in size. Preheat your oven to 200°C fan bake.
- Tip the dough onto a greased and lined baking tray and pull into a rectangle. Spoon half the marmite over the top, then sprinkle over half the cheese. Take the top third of the dough and pull it into the centre, then take the bottom third of the dough and pull it over the top. Fold in the sides to seal, flip over, cover and set aside in a warm place for 10 minutes.
- Dollop the remaining marmite over the top, sprinkle with the remaining cheese and potato chips. Using your fingers, make indents all over the dough.
- Bake for 20-25 minutes or until golden brown. Leave to cool for 10 minutes before slicing and serving.
Tips:
- Make your bread by hand with a large bowl and some elbow grease. It’ll take around 10 minutes to knead.