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


  1. Place the flour, yeast, sugar and salt in a large bowl and make a small well in the middle
  2. Slowly pour the water into the well while mixing with a fork
  3. 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
  4. Lightly oil a large bowl with some olive oil and transfer the dough to the bowl
  5. Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes until doubled in size
  6. Lightly oil a baking tray, punch down the dough and spread the dough out to cover the tray
  7. Cover again with a damp kitchen towel and leave to prove in a warm place for 30 minutes
  8. Preheat the oven to 200 degrees C
  9. Using your fingers, push down roughly on the dough to make dips and wells
  10. Thinly slice the top off the camembert and push the camembert rounds cut side up into the dough
  11. Drain the apple slices and dry them with kitchen towel
  12. Place the apple slices in a decorative pattern around the cheese and on the borders of the focaccia
  13. Drizzle with extra virgin olive oil
  14. Bake the focaccia for 25 minutes until golden on top and cooked through
  15. While the focaccia bakes, toast the sesame seeds for a few minutes in a warm pan
  16. Remove and mix with the spices
  17. As soon as the focaccia comes out of the oven, sprinkle the focaccia with the sesame seed dukkah and drizzle liberally with honey
  18. Sprinkle with more sea salt flakes and olive oil if desired and serve while the focaccia is still warm

By: Hein van Tonder