Caramelised Onion Jam & Cheddar Focaccia

Caramelised Onion Jam & Cheddar Focaccia

Golden, cheesy and packed with flavour, this focaccia is everything you love about comfort food in one loaf. Rich Glen Caramelised Onion Jam melts into the soft sourdough, while sharp cheddar creates delicious pockets of gooey goodness throughout. Finished with a generous drizzle of Rich Glen Wild Garlic & Parmesan Olive Oil, every bite is rich, savoury and perfectly crisp on the outside.

Whether you're serving it alongside a hearty winter soup, building the ultimate sandwich or simply enjoying it warm from the oven, this focaccia is guaranteed to impress.

Recipe developed by Romy, Fast Slow Sourdough.

Ingredients

  • Focaccia Dough >
  • 500g bakers flour
  • 350g water
  • 125g active sourdough starter (leaven)
  • 10g salt

  • Filling >
  • ¾ cup grated cheddar
  • ½ cup cheddar, roughly chopped
  • 2 tbsp Rich Glen Caramelised Onion Jam (to fold into the dough)

  • Topping >
  • 2 tbsp Rich Glen Caramelised Onion Jam
  • 3 tbsp Rich Glen Wild Garlic & Parmesan Olive Oil
  • 2 tbsp Rich Glen Wild Garlic & Parmesan Olive Oil (for the baking tray)

Directions

  • In a large mixing bowl, combine the water and active sourdough starter, stirring until the starter has dissolved. Add the flour and mix until a shaggy dough forms. Cover and rest for 30 minutes.
  • Sprinkle over the salt and mix until fully incorporated.
  • Over the next 2 hours, complete 3–4 sets of stretch and folds, leaving approximately 30 minutes between each set.
  • Cover the dough and leave to rest on the bench for 1 hour, then refrigerate overnight.
  • At least 2 hours before baking, generously drizzle a large baking tray with Rich Glen Wild Garlic & Parmesan Olive Oil. Transfer the dough to the tray, gently stretching it towards the edges.
  • Sprinkle the grated cheddar evenly over the dough and fold it in half once. Spread the 2 tablespoons of Rich Glen Caramelised Onion Jam over the dough, then fold it in half again to incorporate the filling.
  • Leave the dough to proof for 2–4 hours, or until it has spread to fill the tray and is bubbly and puffy. The proving time will vary depending on the temperature of your kitchen.
  • Preheat the oven to 220°C.
  • Using well-oiled fingertips, generously dimple the dough. Spoon over the remaining Caramelised Onion Jam, press the chopped cheddar into the surface, and drizzle with the remaining Rich Glen Wild Garlic & Parmesan Olive Oil.
  • Bake for 30 minutes, or until the focaccia is deep golden, crisp around the edges and bubbling.
  • Allow to cool slightly before slicing and serving warm.

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Products used in this recipe

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Wild Garlic Parmesan Olive Oil

$16.50
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Caramelised Onion Jam

$14.95