A savory and satisfying bread with caramelized onions and gooey melted cheese swirled throughout. Perfect for snacking, appetizers, or as a side to your favorite meal.
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/4 cups (300ml) warm water
- 2 tablespoons olive oil, plus more for greasing
- For the Filling:
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces (170g) shredded cheese (cheddar, mozzarella, or a blend)
- Optional: 1 tablespoon fresh thyme or rosemary.
Instructions:
- Prepare the Dough:
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead on medium-low speed for 5-7 minutes.
- Lightly grease a bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Filling:
- While the dough is rising, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, until the onions are caramelized and golden brown (about 20-30 minutes). If using herbs add them in the last 5 minutes of cooking.
- Remove the onions from the skillet and let them cool slightly.
- Assemble the Bread:
- Once the dough has doubled, punch it down and turn it out onto a lightly floured surface.
- Roll the dough into a large rectangle, about 12×18 inches.
- Spread the caramelized onions evenly over the dough, leaving a 1-inch border.
- Sprinkle the shredded cheese evenly over the onions.
- Starting from the long edge, roll the dough up tightly like a jelly roll.
- Pinch the seam to seal.
- Carefully transfer the rolled dough to a greased baking sheet or a parchment-lined baking sheet.
- Form the roll into a horseshoe shape, or leave it as a log.
- Cover loosely with plastic wrap or a kitchen towel, and let it rise for another 30 minutes.
- Bake the Bread:
- Preheat oven to 375°F (190°C).
- Bake the bread for 25-30 minutes, or until golden brown and cooked through.
- Let the bread cool slightly before slicing and serving.
Tips and Variations:
- For a richer flavor, use a blend of cheeses, such as cheddar and Gruyère.
- Add other ingredients to the filling, such as cooked bacon, ham, or roasted vegetables.
- Brush the top of the bread with melted butter or an egg wash before baking for a glossy finish.
- For a more intense onion flavor, add a splash of balsamic vinegar to the onions during the last few minutes of cooking.
- For a spicy kick, add red pepper flakes to the onion mixture.
- For a softer crust, brush the top of the bread with melted butter immediately after removing it from the oven.
Enjoy your delicious Cheesy Onion Swirl Bread!