Stuffed Cheesy Kefir Focaccia
A golden, pillowy focaccia made with tangy kefir for extra flavour and tenderness, stuffed with a melty cheese centre that oozes with every bite.
This stuffed cheesy kefir focaccia is more than just delicious, it’s a gut-friendly twist on an Italian classic. The kefir not only gives the bread a light, fluffy texture and subtle tang, but also brings the benefits of natural probiotics, which can support digestion and gut health. The slow fermentation process helps make the bread easier to digest while enhancing its flavour. With a generous layer of gooey, stretchy cheese hidden inside, it’s the kind of bake that draws a crowd. Serve warm from the oven as a side, a snack, or the main event. Perfect for anyone wanting to combine wholesome fermentation with indulgent flavour.
I ended up putting the dough into the fridge overnight as it is very slow rising, but amazingly fluffy once it has risen. I then left it on the bench for about an hour before shaping and baking it. This is not a necessary step, it just happened to take so long (very cold day and I was busy) that I didn't have time to fiddle with it late at night when it was looking ready to go. As with sourdough, I will often just put the whole batch of dough in the fridge until I am ready to proceed.
I have to say that I have been searching high and low for other ways to use kefir as I have been creating the course as I have literally litres and litres of it. We can only drink so much! Please refer to my Milk Kefir recipe for a list of other suggestions.
Need
- 250 Grams mixed cheeses of choice, milled
- 500 Grams bakers or strong flour BUY
- 2 Teaspoons pink salt flakes BUY
- 2 Teaspoons dried active yeast
- 400 Grams Milk Kefir Recipe
- generous amount Extra Virgin Olive Oil (EVOO) as needed BUY
- a few sprigs fresh rosemary
Do
- 1
Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.
- 2
Add yeast and kefir and knead 4 min/dough setting/Interval.
- 3
Pour the EVOO into a large bowl and tip the dough out on top. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.
- 4
Cover and prove until bubbly and doubled in volume.
- 5
When you are ready to bake, divide the dough into two.
- 6
Preheat the oven to 250°C or higher if you have it available.
- 7
Oil a large baking tray, preferably cast iron.
- 8
Roll or press out the first piece of dough to fit the size of your tray, as thinly as possible. Lay onto the tray.
- 9
Mill the cheeses 10 sec/speed 10 if you haven't already and spread across the dough equally right to the edges, leaving a small rim around the outside to seal.
- 10
Sprinkle a few pieces of rosemary acorss the cheese.
- 11
Roll out the second piece and lay on top of the cheese. Seal the edges as best as you can, don't be too fussy. Cut into the top piece of dough, in a square pattern, this is to help it cook through, as well as for rocking good looks.
- 12
Bake 20 minutes, remove from the oven and brush with more EVOO and garnish with a few more rosemary leaves and or flowers. Serve hot and melty, but don't burn your mouth!
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Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
