Cranberry & Brie Focaccia
Serves 12 people
20 min prep
40 min cook
By Barker's
Ingredients
Dough
- 2 small-medium potatoes
- 400 g High grade flour
- 4 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 Professional Cranberry Sauce
Topping
- 4 tsp extra virgin olive oil, divided
- 75 g brie, sliced into thin squares
- 3 Tbsp Barker's Professional Cranberry Sauce
- 2 Fresh Rosemary sprigs
- 1 1/2 tsp Sea salt, flakes
Method
Dough
- Peel the potatoes and dice into small cubes. Place in a saucepan and 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 the flour, sugar, yeast and salt in a large bowl. Make a well in the centre. Whisk the cold water, boiling water and 2½ tablespoons olive oil together. Pour into the dry ingredients. Mix until well combined (the dough will be quite sticky). Add the mashed potato (quantity should be around 150 grams) and smear into the dough until evenly incorporated. Cover the bowl with cling film, then leave in a warm place for 60 minutes, until the dough has doubled in size.
- Drizzle a half tablespoon of 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 the dough has increased in size by 50%.
- Spoon 1½ tablespoons of Barker’s Professional Cranberry Sauce over the dough and use your hands to fold in. Add another 1½ tablespoons of sauce and repeat.
- Brush 2 tablespoons of oil around the inside of a 20cm x 30cm metal baking tin. Scrape the dough into the tin and gently stretch out into a rectangle. Cover with cling film and leave in a warm place for 40 minutes, or until the dough has expanded to fill the base of the pan and risen in height by about 25%.
- Meanwhile, preheat the oven to 220ºC bake/200ºC fan bake.
Topping
- Drizzle the surface of the 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 the brie on top, then drizzle with Barker’s Professional Cranberry Sauce. Drizzle with the 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 to 15 minutes, until golden brown and crisp.
- Remove from the pan onto a cooling rack. Leave to cool for 15 minutes before slicing and serving.
This Recipe Uses
Cranberry Sauce 2.35kg
$30.99
2.35kg
