These days people are becoming familiar with so many different types of bread. And they are also baking their own. Our baking and dessert courses are very popular in the cookery school and people like to go home with bread they have baked themselves.

This cheese and onion offering is one of the breads that we like to serve before the starters arrive in the restaurant. You can experiment with a lot of different toppings. Smoked bacon works well, as do carmelised red onions, or basil or sundried tomatoes. We use fresh yeast, but you have to buy it by the kilo so it is not suitable for home baking and the fast-action dried yeast works fine.

I know I often mention it but I cannot stress enough how important I think it is for children to learn to do some cooking. I gives them a much greater appreciation of food and taste and is a lifetime skill. Plus it is fun. Bread is a good one to start with. You might find time over what remains of the Easter holidays.

The cherry tomato, olive and foccacia bread will last for a day or two but you would need to put it under lock and key. Foccacia is a flat Italian bread with a high percentage of olive oil. I use the garlic or chili flavoured Donegal Rapeseed oil. If you are not a fan of oil, use goat’s cheese or onion marmalade. Donegal and Achill are two good brands of Irish sea salt.

Happy cooking!

Cheese and onion bread

Makes two loaves

675g (1½lb) strong white flour, plus extra for dusting

2 x 7g (¼oz) sachets fast-action dried yeast (about 1 tbsp in total)

1 tsp salt

About 450ml (¾ pint) hand-hot water

1 small egg, beaten

1 tbsp milk

100g (4oz) onion jam

100g (4oz) cheddar cheese, grated

Butter, to serve

  • Place the flour in the bowl of a food mixer fitted with a dough attachment, if you have one. Add the yeast, salt and the hand-hot water. Switch on the machine and mix until you have a very sloppy dough. Knead on medium speed for a further six to eight minutes, until you have slightly sticky but pliable dough.

  • You can also do this by hand: mix the dough with your fingers for two to three minutes, then knead to incorporate the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a rough mass. Turn the dough out onto a well-floured surface and lightly flour your hands. Knead for six to eight minutes, until the dough is smooth and pliable. The dough will be very sticky at first; keep your hands and the work surface lightly floured, using a dough scraper if necessary to prevent it from sticking and building up on the work surface. As you continue kneading, the dough will become more elastic and easier to handle.

  • Divide the dough into two pieces and knead each one into a long sausage shape about 35cm (14in) long and 5cm (2in) wide. Carefully transfer the loaves to a large non-stick baking sheet, spaced well apart, and slot a piece of parchment paper between them to ensure that they don’t stick together. Leave to prove for one hour, until doubled in size.

  • Preheat the oven to 200°C/400°F/gas mark 6. Mix the egg and milk together in a small bowl, then brush the loaves with the egg wash and bake for 20 minutes. Remove from the oven and then spread over the onion jam and sprinkle the grated cheese on top. Return to the oven and bake for another 20-25 minutes, until the loaves are a deep golden brown and sound hollow when tapped on the bottom. Leave to cool for five minutes on the baking sheet, then transfer to a wire rack and leave to cool completely before slicing.

  • To serve, cut the bread into slices and arrange in a bread basket with a separate pot of butter.

    • Onion jam

    25g (1oz) butter

    2 red onions, thinly sliced

    50g (2oz) light muscovado sugar

    75ml (3fl oz) red wine

    3 tbsp balsamic vinegar

    1 tbsp dark soy sauce

    Sea salt and freshly ground black pepper

  • To make the onion jam, melt the butter in a heavy-based pan. Add the red onions, sugar, red wine, vinegar and soy sauce. Sauté for five minutes over a medium heat, tossing occasionally.

  • Sprinkle over one tablespoon of water, then reduce the temperature and cook gently for 25-30 minutes. The onions should make a soft, sticky, sweet and sour jam. Season to taste and leave to cool. Transfer to a bowl, then cover with clingfilm and chill.

    • Cherry tomato, olive and rosemary focaccia

    Makes one large flat loaf

    450g (1lb) strong white flour, plus extra for dusting

    1 tsp fast-action dried yeast

    1¼ tsp sea salt flakes

    225ml (8fl oz) tepid water

    6 tbsp garlic or chili flavoured Donegal Rapeseed oil, extra for greasing, drizzling

    Small handful fresh tiny rosemary sprigs

    15 oven-dried cherry tomatoes

    50g (2oz) pitted black olives, roughly chopped handful fresh basil leaves

    • Mix together the flour, yeast and a quarter teaspoon of the salt in a large bowl. Make a well in the centre and pour in the tepid water and five tablespoons of the olive oil. Mix well.

    • Turn the dough out onto a clean surface and knead for 10 minutes, until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for about one hour, until doubled in size.

    • Turn the dough back out onto a clean surface and knock it back, then knead for another two to three minutes and roll out to a large rectangle about 1cm (½in) thick. Place in an oiled, lined baking tin that is 27.5cm x 18cm (11in x 7in) and at least 4cm (1½in) deep. Cover with oiled clingfilm. Leave to rise again for 30 minutes.

    • Meanwhile, preheat the oven to 220°C/425°F/gas mark 7.

    • Punch holes in the risen dough with your fingers. Stick rosemary sprigs in each hole and scatter over the remaining one teaspoon of salt. Drizzle with the remaining one tablespoon of olive oil and bake for about 30 minutes, until risen, cooked through and golden brown. Leave in the tin for a few minutes, then transfer to a wire rack to cool. Arrange the oven-dried cherry tomatoes on top and scatter over the olives and basil leaves, then drizzle with a little olive oil to keep the crust softened.

    • To serve, transfer the focaccia to a breadboard and cut into chunks.

    Oven-dried cherry tomatoes

    Makes 20

    10 cherry tomatoes, halved

    4 tbsp Donegal Rapeseed oil

    Good pinch chopped fresh thyme

    Sea salt and freshly ground black pepper

    • Preheat the oven to 100°C/200°F/gas mark ¼. Arrange the cherry tomato halves cut side up on a baking sheet lined with parchment paper. Drizzle over the olive oil, scatter the thyme on top and season to taste. Place in the middle of the oven for four to five hours, checking every hour to ensure the tomatoes at the edge aren’t overcooking. Remove the tomatoes from the oven and leave to cool. These tomatoes can be kept covered with olive oil in a sterilised jar in the fridge for up to two weeks. Drain and bring to room temperature to use.