Cheddar Cheese Focaccia

Rachel and Darina Allen

Cheddar Cheese Focaccia

Recipe Background: 


Serves 8-10

  • 450g (1lb/generous 3 cups) plain white flour, preferably unbleached
  • 1 level teaspoon salt
  • 1 level teaspoon bread soda (Bicarbonate of Soda/Baking Soda)
  • sour milk or buttermilk to mix – 400ml (14fl oz/1 3/4 cups) approx.
  • 110-175g (4-6oz) Irish mature Cheddar cheese
  • 1 rectangular tin with deep sides 31 x 21cm (12 x 8 1/4 inch)


First fully preheat your oven to 230 ̊C/450 ̊F/Gas Mark 8.

Sieve all the dry ingredients. Make a well in the centre. Pour all of the

milk in at once. Using one hand, mix in the flour from the sides of the

bowl. The dough should be softish, not too wet and sticky. When it all

comes together, turn it out onto a floured board. Tidy it up, flip over and

roll the dough into the tin. Brush the tin with extra virgin olive oil. Press

the dough gently into the tin. Scatter the grated cheese evenly over the


Bake in a hot oven for 5 minutes, then turn down the oven to

200 ̊C/400 ̊F/Gas Mark 6 for about 20-25 minutes or until just cooked.

The cheese should be bubbly and golden on top.

A little sprinkling of sliced spring onions would be delicious over the top.

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