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GSABO - S2- Ep2 - Recipes

Stuffed Focaccia with Cheeses and Dried Fruit

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Dough:

  • 1 kg strong white flour
  • 4 tsp sea salt
  • 4 tbsp castor sugar
  • 20g dried yeast
  • 4 tbsp olive oil
  • 600ml water, warm

Onion and cheese filling:

  • 5 tbsp olive oil
  • 200g cheddar, matured
  • 200g mozzarella
  • 1 cup onion, sliced
  • 1 cup green pepper, sliced
  • 1 cup yellow pepper, sliced
  • 1 pinch salt
  • 1 tsp pepper corns
  • 1 garlic clove
  • 1 tbsp thyme
  • 1 tbsp rosemary leaves
  • 2 red chillies, dried
  • 0.5ml green food colouring
  • 0.5ml blue food colouring
  • 0.5ml orange food colouring

Dried fruit filling:

  • 100g prunes, dried
  • 100g apricots, dried
  • 100g apples, dried
  • 100g peaches, dried
  • 2 tsp cinnamon
  • 3 tbsp honey
  • 1 tbsp butter
  • 1 lemon, zest
  • 2 tbsp castor sugar
  • 0.5ml blue food colouring
  • 0.5ml orange food colouring
  • 50ml sesame seeds
  • 50ml poppy seeds

Preparation method

Dough:

  • Pre heat oven to 180 C
  • Brush 2 large pizza trays with oil and set aside
  • Sift flour into bowl, add salt, sugar and yeast
  • Make a well in centre, pour in oil, water and mix with wooden spoon
  • Transfer mixture to floured surface, knead for 10 minutes, until elastic
  • Place into oiled bowl, cover with cling film and allow to rise for 1 hour
  • Once risen, divide the dough into 2 equal pieces, leaving a small amount aside to decorate

Onion and cheese filling:

  • Slice onions and garlic, fry in pan with 3 tbsp. olive oil until slightly brown, grind pepper corns
  • Add peppers, thyme, salt, ground pepper and dried chillies, set aside to cool
  • Roll one piece of dough into a rectangular shape
  • Spread out filling onto dough, including most of the cheese, then roll into a sausage shape
  • Roll the sausage shape into a spiral and stick remaining cheese between the spirals
  • Roll a small amount of the left over dough into a long thin sausage and place along the centre of the spiral
  • Also shape dough into leaves and place on top, to give a vine effect
  • Paint leaves with green food colouring
  • Paint vine branch with brown food colouring (blend the orange and blue food colouring to achieve shade of brown)
  • Add rosemary leaves
  • Brush with melted butter or olive oil and allow to prove for 35 minutes in a warm place
  • Bake for 25 minutes in 180 C oven
  • Remove from oven and glaze with melted butter

Dried fruit filling:

  • Chop up dried fruit and set aside, also set aside a little dough for decoration
  • Roll out dough into a rectangular shape, then sprinkle fruit, drizzle honey and dust with cinnamon
  • Sprinkle lemon zest and castor sugar
  • Roll the dough into a sausage shape and seal the edges
  • Plait some of the remaining dough into a rope shape and make oval shapes with the rest
  • Place oval shapes along the top to decorate the plait, score the rope to give it texture
  • Sprinkle poppy seeds between scoring marks to enhance texture of rope
  • Sprinkle sesame seeds on oval shapes to enhance the texture
  • Finely mix orange and blue food colouring to make brown colouring
  • Using a fine pointed artist’s paint brush, paint the markings to enhance the rope
  • Allow 30 minutes for dough to rise
  • Place into preheated oven and bake at 180 C for 25 minutes