Focaccia bread with Bruges old | Bruges cheese
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Focaccia bread with Bruges old

4 pers.
45 min
  • 150 g grated Bruges old cheese

  • 3 g of fresh yeast

  • 200 ml lukewarm water

  • 500 g pizza flour

  • 75 g Bruges butter

  • 1 tsp rough sea salt or salt flakes

  • 3 shallots and basil leaves

  • Dissolve the yeast in lukewarm water.

  • Knead the flour in a bowl with the dissolved yeast, 50 g of the cheese and 25 g molten butter. Knead until the dough is elastic and add some water of flour if needed. Then leave to rise on a draught-free place until the volume doubles.

  • Preheat the oven at 200°C.

  • Cover a baking dish with butter paper.

  • Now knead a few more times and divide over the baking dish, 2 cm thick.

  • Make holes in the dough with the tips of your fingers.

  • Mix the rest of the cheese with the shallot, the salt and the 50 g molten butter.

  • Divide this mixture over the dough and bake for 30 minutes at 200°C until it reaches a nice brown colour.

  • Leave to cool off and serve in parts as a snack with cherry tomatoes and basil.