WANT TO UPGRADE YOUR FOCACCIA? THIS MAPLE-GLAZED BACON HIDES AN IRRESISTIBLE LAYER OF CARAMELISED ONION AND RICH CREME FRAICHE
CHEESE, BEER & BACON PULL-APART DAMPER
MAKES 1 LOAF
200g streaky bacon, chopped
3½ cups (525g) self-raising flour
2 cups (200g) grated mozzarella
1½ cups (375ml) pale ale beer
100g brie, chopped
Butter, to serve
Preheat oven to 200°C. Lightly grease a 20cm x 10cm loaf pan and line with baking paper.
Place bacon in a medium frypan over high heat. Cook, turning occasionally, for 5-6 minutes, until golden and crisp. Set aside to cool.
Place flour, 1 tsp salt flakes and 1 cup (100g) mozzarella in a large bowl and mix to combine. Add the beer and, using a butter knife, mix together until just combined.
Divide dough into 12 pieces and using lightly floured hands, roll into balls, then flatten slightly. Place 6 balls in an even layer in the prepared pan. Sprinkle over ½ cup (50g) mozzarella, half the bacon and half the brie. Top with the remaining dough balls and sprinkle over remaining mozzarella, bacon and brie. Bake for 35-40 minutes or until golden and cooked through. Cool in the pan for 10 minutes, before turning out onto a serving plate. Serve with butter alongside.
CARAWAY, ONION & BACON FOCACCIA
SERVES 8
2⅔ cups (400g) plain flour
100g wholemeal bread flour
7g dried yeast 2 tsp caster sugar
½ cup (125ml) extra virgin olive oil, plus extra to grease
2 large onions, thinly sliced
½ tsp caraway seeds
⅓ cup (80g) creme fraiche
Finely grated zest of 1 lemon
12 streaky bacon rashers
2 tbs maple syrup
Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
Knock back the dough, cover again with plastic wrap or a
