I have used my focaccia recipe to make this cheese bread, which is my version of the Torta di Pasqua Umbra. I was not sure it would rise in the original shape, but the taste is amazing! This recipe is gluten free, dairy free, but it contains one teaspoon of sugar as it needs to interact with the yeast to help the rising of the dough. After the first day, it will become hard, but it is still good if you warm it or toast it.
PREPARATION & COOKING TIME: 2 hours
INGREDIENTS for 4 pieces:
7g of fast-action dried yeast
1 tsp caster sugar
200ml of milk, warm
250g of gluten-free flour
1 tsp xanthan gum
2 eggs, beaten
3 tbsp of extra virgin olive oil, plus extra 2 tablespoons for the top
1/2 teaspoon sea salt
1/4 tsp bicarbonate of soda
2 tsp white wine vinegar
110gr grated parmesan
100gr diced cheese of your choice (I used mature cheddar)
- Grease a 24 x 18 cm rectangular baking tray with oil
- Mix the yeast, sugar and a bit of the warm milk together in a bowl and leave to foam up a bit while you measure the rest of the ingredients
- Sift together the flour and xanthan gum, add the egg, oil, 100gr parmesan, salt and the rest of the warm milk and mix together.
- Scrape in the foaming yeast and mix until smooth, sticky and fully combined
- In a separate glass, fizz up the bicarbonate of soda with the vinegar then fold into the mixture.
- Add the diced cheese
- Distribute the dough evenly on the baking tray and smooth the surface of the focaccia
- Cover with a sheet of greased cling film and pop in the airing cupboard, or somewhere warm, for an hour to prove, in which time it should rise noticeably
- Preheat the oven to 190°C/375F
- Once the bread has doubled in size, take off the cling film and with your fingers make holes into the dough to make indentations and sprinkle on top with 10gr parmesan left
- Bake in the oven for 30 minutes or until golden and nicely puffed up.
- Eat once warm or cool. You can also freeze once cooled down, so you keep the freshness for further use.
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 612.1 |
| fat | 32.0 |
| of which saturated | 12.3 |
| carbohydrates | 57.6 |
| of which sugars | 5.5 |
| fibre | 10.0 |
| protein | 26.5 |
| salt | 1.5 |