Cranberry & Brie Focaccia
Vegetarian
Serves 12 people
20mins Prep
40mins Cook
Hosting friends and whānau? Rise to the occasion with this tasty starter course.
Allow 2 hours for the dough to rise.
By Josie Wells, Your Ultimate Menu
Ingredients
Dough
- 6 Small-medium potatoes
- 400 g High grade flour
- 3 tsp Caster sugar
- 1 1/2 tsp Instant yeast
- 1 1/4 tsp Table salt
- 2/3 cup Cold tap water
- 1/2 cup Boiling water
- 5 Tbsp Extra virgin olive oil, divided
- 3 Tbsp Barker's Chunky Cranberry Sauce
Topping
- 4 tsp Extra virgin olive oil, divided
- 4 tsp Brie, sliced into thin squares
- 3 Tbsp Barker's Chunky Cranberry Sauce
- 2 Fresh Rosemary sprigs
- 1 1/2 tsp Sea salt flakes
Method
Dough
- Peel potatoes and dice into small cubes. Place in a small saucepan, cover with water and bring to the boil. Boil for 10 minutes, or until tender. Drain well, then mash until smooth (do not add any other ingredients). Leave to cool for 10 minutes.
- Place flour, sugar, yeast and salt in a large bowl. Make a well in the centre.
- Whisk cold water, boiling water and 2 1/2 tablespoons olive oil together. Pour into dry ingredients. Mix with a spatula until well combined (dough will be quite sticky). Add mashed potato (quantity should be around 150g) and smear into the dough until evenly incorporated.
- Cover bowl with cling film, then leave in a warm place for 60 minutes, until dough has doubled in size.
- Drizzle 1/2 tablespoon olive oil around the sides of the bowl, then use your hand to fold the edges of the dough towards the centre. Shape into a rough ball. Cover with cling film again and leave in a warm place for 30 minutes, until dough has increased in size by 50%.
- Spoon 1 1/2 tablespoons cranberry sauce over the dough and use your hands to fold in. Add another 1 1/2 tablespoons sauce and repeat.
- Brush 2 tablespoons oil around the inside of a 20cm x 30cm metal baking tin. Scrape dough into tin and gently stretch out into a rectangle. Cover with cling film and leave in a warm place for 40 minutes, or until dough has expanded to fill the base of the pan and risen in height by about 25%.
- Meanwhile, preheat oven to 220ºC bake / 200ºC fan bake.
Topping
- Drizzle surface of focaccia with 2 teaspoons of olive oil, then press your fingers deep into the dough a few times, to form the signature focaccia ‘dimples’. Arrange brie on top, then drizzle with cranberry sauce. Drizzle with remaining 2 teaspoons of olive oil and sprinkle with rosemary and sea salt.
- Bake for 25 minutes, then cover loosely with foil and bake for a further 10-15 minutes, until golden brown and crisp.
- Remove from pan onto a cooling rack. Leave to cool for 15 minutes before slicing and serving.
Tips
- Bread is best served warm (can be reheated in the oven if needed).
This Recipe Uses
Chunky Cranberry Sauce 315g
$5.79
315g
