- 500g white bread flour
- 10g salt
- 10-14g instant yeast
- 140ml olive oil
- 360ml craft beer
- Dried oregano
- Sea salt
- 400g traditional boerewors
- Preheat the oven to 220°C.
- Oil a rectangular tub slightly smaller than the baking tray.
- Sift flour into mixing bowl.
- Place salt on one side and yeast on another.
- Add 40ml olive oil and 100ml beer.
- Mix with fingers while continuing to add beer until all the flour is incorporated. Dough must be soft and wet.
- Cover the counter with oil and knead for 5-10 minutes.
- Place dough in oiled tub and leave to prove at room temperature until doubled in size.
- Drizzle baking tray with olive oil and dust with semolina.
- Carefully tip the dough onto the tray, keeping as much air in as possible.
- Press pieces of boerewors evenly into the dough.
- Cover with a plastic bag and leave to prove for 1 hour.
- Dough springs back quickly if prodded.
- Create dimples with your fingers.
- Drizzle with olive oil and sprinkle with dried oregano and salt.
- Bake for 15+ minutes, until cooked right through (sounds hollow when tapped on bottom).
- Brush with olive oil and cool on wire rack.
The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.