The Great South African Bake Off

Fig, pecan and goat cheese focaccia

Recipe by Alice from The Great South African Bake Off


The Great South African Bake Off - Past series

BBC Lifestyle


  • 2tsp dried yeast
  • 1tsp caster sugar
  • 2tbsp olive oil
  • 405g white strong flour
  • 1tbsp full cream milk powder
  • 250ml warm water
  • ½tsp sea salt
  • 1½ cups dried figs
  • 1 packet purple figs
  • 1 whole goat cheese and camembert
  • 1 packet pecan nuts
  • 1-2tbsp sea salt
  • 3 sprigs rosemary

Preparation method

  1. Lightly grease and flour an 18cm x 28cm baking tin.
  2. Put the yeast, sugar and 250ml warm water in a bowl.
  3. Leave in a warm place to bloom for 10 minutes. Add the oil.
  4. Sift 375g of the flour, milk powder and ½tsp sea salt.
  5. Make a well in the centre and add yeast mixture.
  6. Beat until mixture is well combined.
  7. Add remaining 30g of flour to form soft dough.
  8. Turn onto a lightly floured surface.
  9. Knead dough for 10 minutes, until smooth and elastic.
  10. Place the dough in lightly oiled bowl and brush with oil.
  11. Cover with plastic wrap or a damp tea towel.
  12. Leave in a warm place for 1 hour, or until well risen.
  13. Knock back the dough, and knead for 1 minute.
  14. Add the chopped dried figs whilst kneading.
  15. Roll out to 18cm x 28cm, and place in tin.
  16. Cover with cling wrap, and leave to rise for 20 minutes in a warm place.
  17. Make 1cm deep indents in the dough at regular intervals.
  18. Allow to rise again for a further 30 minutes in a warm area.
  19. Preheat oven to 180°C.
  20. Brush the bread with olive oil and 2 cloves crushed garlic.
  21. Slice fresh figs, goat cheese and camembert and place on top of the bread.
  22. Sprinkle pecan nuts, rosemary and coarse sea salt.
  23. Bake for 20-25 minutes, or until golden and crisp.

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.