Here’s a repeat of a post from long ago, I recently made a batch of these, the first in a long time. The Facebook post got a lot of interest so I thought I’d share the recipe again.
The flour I use is white bread flour with dried onion flakes mixed in. I use one 80g bag of dried onions for 500g of flour. You can buy them from health food shops and various other places.
![](https://richarddeescifi.co.uk/wp-content/uploads/2019/08/20190827_102758-e1566902235446-768x1024.jpg)
We start off with 320 g of warm water, adding 50 g of Olive Oil. I put this directly into my mixing bowl. Add 500 g of strong white flour and the dried onions, 20 g coarse Semolina and 10 g each of yeast and salt. Knead for 7 minutes in the mixer and you will have this,
![](https://4.bp.blogspot.com/-Bm6b7Ljx5iA/VrRQBpJ1sKI/AAAAAAAAqYI/UjvNej5Zyh4/s640/20160205_062300.jpg)
Cover and prove until it doubles in size. I don’t have a special proving drawer, I use my normal oven. Basically, you put a tray of boiling water in the bottom, add your dough bowl and turn the oven to its maximum setting for 1 MINUTE ONLY. Turn it off and leave it closed for 1 hour. It does the same thing.
![](https://1.bp.blogspot.com/-D0CMqYKYN2M/VrRQaphZ48I/AAAAAAAAqYQ/2OcbvVxGcTk/s640/20160205_065826.jpg)
And here is the result.
Just before you take the dough out, heavily oil a baking tray
![](https://1.bp.blogspot.com/-8rEFXfCdsEs/VrRQmHGNgPI/AAAAAAAAqYY/q2qs8iCjyKs/s640/20160205_065904.jpg)
and grate 200 g of strong Cheddar (or your favourite hard cheese)
![](https://4.bp.blogspot.com/-oKTdFZKPol8/VrRQvkd1CxI/AAAAAAAAqYg/MpKm-cWbVY8/s640/20160205_070037.jpg)
Stretch the dough over the tray and sprinkle the cheese on.
![](https://3.bp.blogspot.com/-VXSDuOCZu8c/VrRQ5LFgH4I/AAAAAAAAqYo/BwDTt1dsnc0/s640/20160205_070007.jpg)
Now at this point, you could paint a thin layer of your favourite pickle over the dough, like this picture from my daughter,
![](https://richarddeescifi.co.uk/wp-content/uploads/2019/08/IMG-20171129-WA0000-1024x768.jpg)
or just put the cheese on,
![](https://2.bp.blogspot.com/-GRLsZfi8mKI/VrRQ5MqBKoI/AAAAAAAAqYo/cOYPCkv2CeI/s640/20160205_070058.jpg)
Whichever style you try, now roll the dough up, stretching it as you roll.
![](https://4.bp.blogspot.com/-SY1PGhvXsUY/VrRRCzy8Y8I/AAAAAAAAqYw/3Bq8tIjHl5U/s640/20160205_070127.jpg)
![](https://1.bp.blogspot.com/-W4MHLTAEJHs/VrRRC0JrIOI/AAAAAAAAqYw/bc8tFF-KthI/s640/20160205_070132.jpg)
until you have this shape.
Now you slice it into inch thick pieces and lay cheese side up,
filling the tray.
Leave to prove; covered, for 45 minutes while the oven heats to 200°C.
After 45 minutes they have doubled in size again,
they go in to bake for 20 minutes. When the internal temperature is 95°C they are done.
Leave them to cool in the tray for a bit before separating.
The pickle version is slightly more caramelised, it looks like this.
![](https://richarddeescifi.co.uk/wp-content/uploads/2019/08/20190822_083606-1024x768.jpg)
Then all you have to do is eat them! They do freeze really well if there’s any left.
Incidentally, I was honoured to have this recipe featured in Breaking Bread Around the World, a cookery book by my good friend Dedra L. Stevenson.
I’ll be back on Monday, with another #OpenBook blog hop. Have a great weekend
Robbie Cheadle
These look delicious, Richard. Thanks for the recipe.
Richard Dee
No problem, they are delicious 🙂
Stevie Turner
Yummy!
Darlene Foster
Yummy! Thanks for the recipe.