This is a great “centerpiece” for breakfast that could be accompanied by eggs! Or enjoy it as a fabulous snack! Either way, it is super satisfying!
Serves: 10 Preparation time: 20΄ + 2 hours for proving Cooks in: 40΄ Ready in: 60΄
Ingredients
For the dough:
600gr white bread flour
1½ sachets active dried yeast
1 tsp sugar
1 tsp salt
1½ cup lukewarm water
For the filling
50gr butter
250gr red onions, finely chopped
1 tbsp red wine vinegar
50gr white bread flour
300gr kefalograviera cheese (or pecorino toscano, pecorino romano, Parmesan etc)
Method
Step 1
For the filling: Melt butter in a pan and cook onion until softened. Add vinegar and stir. Remove pan from heat and stir through flour. Add cheese, stir and let aside.
Step 2
For the dough: Sift flour and combine with sugar and yeast in the bowl of a stand mixer. Attach the dough hook to the mixer, dissolve salt in water and add it gradually in the flour. Beat on medium speed until mixture shines and dough releases from the sides of the bowl.
Step 3
Transfer mixture on a well-floured surface and knead well for another 10 minutes with your hands. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled, for an hour.
Step 4
Combine the filling ingredients into the dough and knead for 10 seconds. Cover with a cloth and set aside in a warm, draft-free place to rise until doubled, for 10 minutes. Knead again for 10 seconds, cover with a cloth and set aside in a warm, draft-free place to rise until doubled, for 10 minutes. Knead again for 10 minutes, cover with a cloth and set aside in a warm, draft-free place to rise until doubled, for 30 minutes.
Step 5
Divide dough in 4 pieces and form 4 round breads, place on baking dish brushed well with oil, cover with cloth and set aside in a warm, draft-free place to rise until doubled, for 40 minutes.
Step 6
Preheat the oven to 180C/350F. Brush breads with egg and milk, slightly carve the surface with a knife and bake for 40 minutes until nicely browned and crusty. Best serve warm (or cold).
Photo Vangelis Paterakis – Food styling Antonia Kati
