That’s time for something cheesy. But where is the cheeeessseeee!?

Trust me! There is cheese here… Don’t scroll down to the final picture at the end of the post. You might be right! They are hiding inside
I liked how mild a flavour this one turned out to be. Also why olive oil is considered to be the best of oils that makes the best savory bake. This might look close to schiacciata which I realized only when I was layering the cheese, but they are not the same here cheese is binding the layers, where as the filling in schiacciata was separating them.

1. Take 1/4 cup of water from the recipe. Check for lukewarm. Put your index finger into the water and count till 5. If the 5th count is the maximum point where you could bear the warmth of the water, it is lukewarm. Add sugar and yeast and give it a stir. Set it aside for 10 minutes without disturbing. It will foam up. Yeast gets activated here. If it does not react, discard and start over again.

2. Sift together flour and salt. Make a well in the center and add olive oil, yeast mixture and the remaining water.

3. Mix it well using a spoon until everything combines together. It will be a sticky mixture. Dust your counter with some extra flour and transfer the dough to the counter where you will knead it.

4. Knead your dough. Hold one end of the dough with one hand and use your other hand to stretch it about 1 feet away from you. Fold/Roll it back towards you. Repeat the process for about 10 to 15 minutes. If you find the dough sticky at any point of time during kneading, sprinkle just a teaspoon of flour and continue kneading. Do not add a lot of flour every time you find the dough sticky. Start with a teaspoon of flour and knead. When you find it sticky again, add a teaspoon more. You will end up having a shiny, smooth dough.

5. Make a ball of the dough. Coat a large bowl with a teaspoon of olive oil. Place the dough in the bowl. Coat the dough with oil on all sides. Keep covered with a damp cloth and place the bowl in a naturally warm place for about one hour to one and a half hours until double in size.

6. Punch down the dough and release the air and knead it roughly.

7. Divide the dough into four portions. Line up your baking tray with butter paper or silicon mat. Flatten up one portion of the dough into a circle of 10 inches in diameter.

8. Cut the cheese into cubes. Spread half of the cubed cheese on top of the flattened dough.

9. Flatten the second portion of the dough again to about 10 inches diameter. Cover the bottom layer with the flattened second portion of dough and seal the sides by firmly pinching it, so the cheese wont leak out while baking. Score the top using knife, that will let out any steam during baking.

10. Repeat the same process to the 3rd and 4th portion of the dough. Let it prove again or slightly increase in volume for about 15 minutes. Brush the top with milk. Sprinkle spices and onion on top. Bake in pre-heated oven at 220 degree C for about 10 to 15 minutes until the sides are brown and the top is golden brown. Remove from oven, place it on wire rack. Pour olive oil all over the top. Make sure the entire top surface is coated with oil. Let cool or serve warm.

They are great as it is during tea time. Or serve it with any sauce of choice for break fast or dinner.

You can play around with the flavours. You can also add the sauce along with cheese if you want more flavour, but I liked the way it was with the oven toasted onions on top and spices and the cheesy center. For a dessert version, you can fill the center with grated chocolate or crushed biscuits or even any flavoured curshes or pie filling and yes the list can go on.

This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will add you to the group.