Earl’s Stuffed Focaccia With Cheeses & Dried Fruit Recipe

Earl Mark Morrison created a stunning stuffed focaccia for episode 2 of SA Bake Off


Ingredients

Dough

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

Onion & cheese filling

  • 5tbsp. olive oil
  • 200g matured cheddar
  • 200g mozzarella
  • 1cup sliced onion
  • 1cup sliced green pepper
  • 1cup sliced yellow pepper
  • 1pinch salt
  • 1tbsp. thyme
  • 1tbsp. rosemary leaves
  • 2 dried red chillies
  • 0,5ml green food colouring
  • 0,5ml blue food colouring
  • 0,5ml orange food colouring

Dried fruit filling

  • 100g dried prunes
  • 100g dried apricots
  • 2tsp. cinnamon
  • 3tbsp. honey
  • 1tbsp. butter
  • 100g dried apples
  • 100g dried peaches
  • 1 zest of lemon
  • 2tbsp. castor sugar
  • 0.5ml blue food colouring
  • 0,5ml orange food colouring
  • 50ml sesame seeds
  • 50ml poppy seeds

Preparation

Dough

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

Onion & cheese filling

  1. Slice onions & garlic, fry in pan with 3tbsp. olive oil until slightly brown, ground pepper corns
  2. Add peppers, thyme, salt, pepper & dried chillies. Set aside to cool
  3. Roll one piece of dough into a rectangular shape
  4. Spread out filling onto dough including most of the cheese then roll into a sausage shape
  5. Roll the sausage shape into a spiral & stick remaining cheese between the spirals
  6. Roll a small amount felt over dough into a long thing sausage & place along the centre of the spiral
  7. Shape dough into leaves & place on top give a vine effect
  8. Paint leaves with green food colouring
  9. Paint vine branch with brown* food colouring
  10. Add rosemary leaves
  11. Brush with melted butter or olive oil & allow to proof for 35minutes in a warm place
  12. Bake for 25minutes in 180°C oven
  13. Glaze with melted butter as the bread comes out the oven

Dried fruit filling

  1. Chop up dried fruit & set aside
  2. Roll out dough set aside for decoration into a rectangular shape then sprinkle fruit, drizzle honey & dust with cinnamon
  3. Sprinkle lemon zest & castor sugar
  4. Roll the dough into a sausage shape & seal the edges
  5. Plait some of the remaining dough into a rope shape & make oval shapes with the rest
  6. Place oval shapes along the top to decorate the plait, score the rope to give it texture
  7. Sprinkle poppy seeds between scoring marks to enhance texture or rope
  8. Sprinkle sesame seeds on the oval shapes to enhance the texture
  9. Using a fine pointed artists’ paint brush, paint the marking with brown food colouring to enhance the rope (Finely mix orange & blue food colouring to get brown)
  10. Before baking allow 30minutes to rise, then bake
  11. Place into the preheated oven for 25minutes
Recipe by Earl Mark Morrison (The Great South African Bake Off contestant, season 2)

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