2½ cups all-purpose flour / 320g
2 teaspoons yeast / 9g
½ cup grated Cabot Extra Sharp Cheddar / 30g
1 teaspoon sea salt
1 cup warm water
2 tablespoons extra virgin olive oil, plus more for brushing
2 tablespoons olive oil
3 large red onions, sliced thick
1 teaspoon coarse salt
freshly ground black pepper to taste
2 tablespoons sugar
¼ cup balsamic vinegar
1 pound California Giant Strawberries, sliced / 454g
¼ cup sugar / 50g
6-8 basil leaves
1 teaspoon fresh squeezed lemon juice
Coat one ¼ sheet, rolled rim baking pans (9”x13”) with oil. Set aside.
Add flour, yeast, cheddar, and salt to a large mixing bowl or the bowl of a stand mixer. Add water and olive oil gradually while stirring. Continue stirring until all ingredients are wet. If preparing by hand, move dough to a lightly floured work surface and knead for 10 minutes. If using a stand mixer, add hook attachment and beat on medium speed for 5-7 minutes.
Roll the dough out in a rectangle, slightly larger than your baking sheet, on a lightly floured surface. Place the dough rectangle in the greased pan and shape to fit. Give the dough a light dusting of flour and cover with plastic wrap that has been lightly greased with olive oil or cooking spray.
Set the dough aside in a warm place and cover it with a kitchen towel. Let it rise until doubled in size (about 1-1½ hours depending on conditions).
Preheat oven to 450˚F.
When the dough is ready, carefully remove the plastic wrap and, using your fingertips, poke 5 rows of 5 holes in the dough. Brush the top of the loaf with olive oil.
Bake the dough for 20-25 minutes or until light golden brown. Cool on a wire rack before serving.
Place all of the ingredients in a large skillet and cook over medium heat, stirring occasionally, until the onions have softened and just begin to brown. Transfer the ingredients to a slow cooker and cover with the lid. Cook until softened and browned (about 4 hours) on low heat.
Remove lid and add balsamic vinegar. Turn slow cooker to high and continue cooking, stirring occasionally, until sauce thickens and coats onions. Cool slightly before serving.
Preheat oven to 450˚F. Line a 9 inch square pan with parchment paper.
Add all ingredients to the pan and toss to coat. Bake for 10 minutes. Remove from the oven and stir. Return the pan to the oven and roast for another 10 minutes. Cool slightly.
Pour all ingredients into a blender and blitz until smooth. Strain through a mesh strainer to remove and solids.