Gorgonzola and onion bread is a savory baked bread featuring rich, creamy gorgonzola cheese and caramelized onions. This gorgonzola and onion bread recipe combines the bold flavor of blue cheese with the natural sweetness of onions, creating a flavorful and aromatic loaf. Perfect for sandwiches, appetizers, or as a side to soups and salads.
Gorgonzola and Onion Bread
Print RecipeIngredients
- BREAD DOUGH
- 500 Gram (g) white flour
- 1 Table spoon (tbsp) salt
- 1 Tea spoon (tsp) dried yeast
- 250 Millilitre (ml) tepid water
- 2 Table spoon (tbsp) oil
- GORGONZOLA AND ONION FILLING
- 1 Piece onion, big
- 10 Dekagram (dkg) gorgonzola
- 1 Table spoon (tbsp) oil
Instructions
BREAD DOUGH
This is a homemade bread recipe, now I added gorgonzola and caramelized onion. This dough is really easy to work with. In a large bowl, mix the flour, dried yeast and salt first. Than add the tepid water and oil and knead well, I have been used blender. Stir until the dough comes together. A!er about 5 minutes, it should look like a so! ball. This dough will be pretty sti”. Cover the bowl with plastic wrap and let it sit in a warm place until one and a half times its original size, about 1 hour. Than knead carefully in the bowl again and let it rise for more 30 minutes.
GORGONZOLA AND ONION FILLING
While the dough is rising, slice your onions and braise on a tablespoon oil with a peck of salt. Turn the dough out onto a floured surface. Knead gingerly until smooth. Roll out roughly about 2 cm thick. Top with the caramelized onion and top with some crumbled blue cheese or gorgonzola. Coil and thuck the edges. Put the bread dough on a baking paper lined baking sheet. Cut the top of the dough with a sharp knife 4 times. Cover with plastic and let it rise in warm place for 45 minutes. Bake in a preheated 200 C degree oven until brown and the cheese has melted, about 30-40 minutes. Once you remove from the oven immediately grease with cold water, this will help to get shiny crust. Slice a!er cooled down and serve with vegetable or cream soups.
