Ingredients:
500g white bread flour
10g sachet dried yeast
10ml sugar
7½ ml salt
300ml lukewarm water
1 large or two smaller wheels camembert cheese
2 – 3 JAZZ™ apples, thinly sliced and placed in ice water
extra virgin olive oil
1 heaped tbsp sesame seeds
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp salt
¼ tsp ground black pepper
honey for drizzling
sea salt flakes to taste
Method:
- Place the flour, yeast, sugar and salt in a large bowl and make a small well in the middle
- Slowly pour the water into the well while mixing with a fork
- Mix until all the ingredients start coming together, and then knead for about 10 minutes until you have a smooth, soft dough that springs back to the touch
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl
- Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes until doubled in size
- Lightly oil a baking tray, punch down the dough and spread the dough out to cover the tray
- Cover again with a damp kitchen towel and leave to prove in a warm place for 30 minutes
- Preheat the oven to 200 degrees C
- Using your fingers, push down roughly on the dough to make dips and wells
- Thinly slice the top off the camembert and push the camembert rounds cut side up into the dough
- Drain the apple slices and dry them with kitchen towel
- Place the apple slices in a decorative pattern around the cheese and on the borders of the focaccia
- Drizzle with extra virgin olive oil
- Bake the focaccia for 25 minutes until golden on top and cooked through
- While the focaccia bakes, toast the sesame seeds for a few minutes in a warm pan
- Remove and mix with the spices
- As soon as the focaccia comes out of the oven, sprinkle the focaccia with the sesame seed dukkah and drizzle liberally with honey
- Sprinkle with more sea salt flakes and olive oil if desired and serve while the focaccia is still warm
By: Hein van Tonder
