GSABO - S2- Ep2 - Recipes

Poppy Seed Grissini Frame with Pizza Scrolls


The Great South African Bake Off - Past series

BBC Lifestyle


Poppy sided grissini:

  • 250ml whole-wheat flour
  • 360ml water, warm
  • 10ml white sugar
  • 14g yeast, dry
  • 750ml cake flour
  • 90ml olive oil
  • 15ml salt
  • 100g poppy seeds

Pizza scrolls:

  • 610g white bread flour
  • 12g yeast, dry
  • 5ml salt
  • 30ml olive oil
  • 400ml water, warm

Pizza sauce:

  • 1 whole baby onion, grated
  • 2 cloves garlic, crushed
  • 30ml olive oil
  • 200g cherry tomatoes, chopped
  • 150g tomato puree
  • 15g tomato paste
  • 5ml sugar
  • 10g fresh basil, finely chopped
  • 60ml red wine
  • salt and pepper, to taste
  • 125g mozzarella cheese, grated
  • 50g cheddar cheese, grated

Preparation method

Poppy sided grissini:

  • Combine the whole-wheat flour, water, sugar and yeast
  • Leave for 10 minutes
  • Add remaining ingredients, except the poppy seeds, and mix on low until combined
  • Mix on medium for 5-7 minutes until smooth and shiny
  • Place in an oiled bowl, wrap with clingfilm and prove for 1 hour or until doubled in size
  • Knock dough down and roll into a rough rectangle
  • Cut 1cm strips and roll in the poppy seeds
  • Plait/arrange in the oval frame shape on a lined baking sheet
  • Leave for 15 minutes for the dough to puff slightly, and preheat oven to 220 C
  • Bake for 20-30 minutes

Pizza scrolls:

  • Sift the flour and stir the yeast through
  • Mix together the salt, oil and water
  • Stir into the flour to make a soft dough, then turn out onto a lightly floured surface
  • Knead for 10 minutes until smooth
  • Place in an oiled bowl, wrap with clingfilm, and prove for 1 hour or until doubled in size

Pizza sauce:

  • Make the pizza sauce by sautéing the garlic and onion in the olive oil
  • Add the cherry tomatoes and cook on high heat for 5 minutes
  • Pour in the puree and paste and stir
  • Add the rest of the ingredients and cook for another 5-10 minutes, stirring occasionally
  • Allow to cool


  • Knead the dough lightly and roll into a rectangle
  • Spread the tomato pizza sauce, leaving a 2cm border
  • Sprinkle the cheeses evenly over the sauce
  • Roll the dough up tightly, and cut 2cm wide slices
  • Arrange on a lined baking tray
  • Leave for 30 minutes until dough has puffed up, and preheat the oven to 220 C
  • Bake for 10-20 minutes until risen and golden
  • Arrange the scrolls inside the frame on a presentation board