Four Cheese Garlic Focaccia Bread
with Chive Topping
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chives
2
Garlic Clove
30
Mature Cheddar Cheese
(Contains Milk)
30
Monterey Jack Cheese
30
Red Leicester
(Contains Milk)
1
Mozzarella
(Contains Milk)
30
Unsalted Butter
1
Rosemary Focaccia
(Contains Cereals containing gluten May contain Egg, Milk, Soya)
Not included in your delivery
2
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat the oven to 200°C. b) Roughly chop the chives. c) Peel and grate the garlic (or use a garlic press). d) Grate the Cheddar, Monterey Jack and Red Leicester. Drain the mozzarella and tear it into small pieces. e) Cut the top of the bread with a crisscross pattern: slice in 2cm intervals lengthways and widthways, so the bread is crisscrossed, but not cut through.
a) Pop a small saucepan on low heat, melt the butter in the pan, 2-3 mins. b) Once melted, remove from the heat and stir in the garlic, chives and oil (see ingredients for amount). c) Spoon the garlic butter mixture into each cut in the bread (make sure the garlic butter is evenly distributed).
a) Layer all the cheeses on top of the bread, pushing some down into the cuts. b) Loosely wrap the bread in foil. c) Pop the wrapped bread onto a baking tray, bake on the top shelf of the oven for 15 mins. d) Once the bread has been baking for 15 mins, unwrap and bake for another 5 mins. Once cooked, remove from your oven, tear and share.
