Italian Bread and Biscuits Recipes - Cheese and Caraway Bread (Focaccia al Formaggio e Semi di Comino) Recipe

Ingredients

• 750 g/1 1/2 lb/6 cups strong white (bread) flour

• 30 ml/2 tbsp sugar

• 5 ml/1 tsp salt

• 15 g/1/2 oz/1 tbsp easy-blend dried yeast

• 2 eggs, beaten

• 350 g/12 oz/3 cups hard cheese, grated

• 45 ml/3 tbsp caraway seeds

• 250 ml/8 fl oz/1 cup warm water

• Melted butter, for greasing

---

Method:

1. Put the flour in a large bowl and stir in sugar, salt and yeast. Stir in the eggs, cheese and caraway seeds.

2. Add enough water to make a soft dough. Turn out on to a floured board and knead the dough.

3. Return to the bowl and cover with a damp cloth. Allow to rise in a warm place for about 1 1/2 hours or until doubled in size. Knead again.

4. Turn out on to a floured board, divide the dough and place in two greased loaf tins (pans). Brush with melted butter.

5. Allow to rise until the dough reaches the top of the tins and bake in the preheated oven at 180°C/350°F/gas mark 4 for 35 minutes or until the loaves sound hollow when tapped.