I think I may have put a little too much cheese (if you can ever do such a thing) on this loaf, but I knew it was going to make it so gooey and delicious that i couldn't resist adding more and more. I love using mustard in my savoury bakes, I think it brings a more complex flavour and adds just the right amount of heat. I enjoyed this loaf alongside and lentil stew but it would also work well with soup, as a snack or as a delicious alternative to sandwiches at an afternoon tea.
For the loaf:
350g strong flour
7g dried yeast
2 tablespoons olive oil
For the topping
200g mozzarella (drained weight)
2 teaspoons mustard (I used English)
1/2 red onion, sliced into thin rounds
Place the flour into a large bowl and rub in the yeast.
Add the salt, oil and water and mix until it forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly floured surface and knead for 10 minutes, or until it becomes smooth and elastic.
Return to the bowl, cover with a tea towel and leave to rise for about an hour, or until the dough has doubled in size.
Lightly oil a 20cm round cake tin.
When the dough is ready place it into the cake tin and push it around so that it fits the tin.
Cover and leave to rise for around 30 minutes or until it has puffed up nicely.
Pre-heat the oven to 200 degrees C.
When the dough is ready make little dents in the surface, with you knuckles, like you would do for a focaccia.
Brush on the mustard and add the red onion slices.
Tear up the mozzarella and cover the top of the loaf with it.
Bake for around 25 minutes, or until the cheese has gone nice and golden.
Serve whilst still a little warm.