the cheesymite train can’t be stopped! super savoury vegemite, melted crispy cheese, and squishy, oily focaccia make an incredible combination
this was a surprise smash hit at my recent bake sale
yields twelve generous squares
ingredients
480g water
620g plain flour
5g instant yeast
10g salt
at least 2-3 tbsp olive oil
45g vegemite
water, to thin
120g shredded tasty cheese
method
add the water (480g) and flour (620g) to a large bowl and mix together until just combined
cover with plastic wrap and let rest for 30 minutes
sprinkle over the yeast (5g) and salt (10g)
mix to make sure the yeast and salt are evenly distributed through the dough
thoroughly oil a rectangular baking dish (preferably about 20cm x 27cm)
transfer the dough to the baking dish
fold the dough into thirds (like a letter) and flip to be seam-side down
cover and let rest for 20 minutes
repeat for two more rounds then fold one final time, for a total of 60 minutes resting time and 4 folds
cover and place in the fridge overnight
remove the dough from the baking dish and place on the counter
generously oil your baking dish, then return the dough to the baking dish
using your fingertips, spread the dough to the edges of the dish
cover and let rise for 45-60 minutes (may take longer if your kitchen is really cold like mine)
preheat oven to 220°C
just before baking, dimple the dough with your finger tips
thin the vegemite (45g) with a few spoons of boiling water and mix thoroughly
drizzle and spread the vegemite mixture over the focaccia, focussing on the dimples
sprinkle the cheese (120g) evenly over the top
bake for 20-25 minutes
