Garlic and Biltong focaccia
Recipe by: Tumi Mogoai
INGREDIENTS
450g flour
50g Clover Creamel
350ml lukewarm water
7g dry yeast
1 tsp fine salt
oil for greasing
2 tbsp olive oil
¼ finely sliced biltong
2 garlic cloves (finely chopped)
1 tsp sea salt flakes
black pepper
½ cup cherry tomatoes (halved)
½ tsp mixed herbs
METHOD
To make the dough, combine the flour, Creamel, yeast and fine salt in a bowl. Carefully mix the lukewarm water into the flour mixture to form a soft dough. Knead the dough for 10-15 min and then transfer into a greased bowl, cover with a kitchen towel or clingwrap and leave to prove or rise for 45min to an hour.
Once proved, transfer into a warmed, lined baking tray and gently flatten into the tray using your fingertips. Drizzle the dough with olive oil, then top with the biltong, garlic and sea salt. Carefully place the tomato halves all over the dough making sure to push them dough significantly into the dough. Crack a little bit of pepper onto the dough and leave to sit for another 30 min before baking in a preheated oven at 240C for 13-15 min or until golden brown.
Once cooked, remove from the oven and drizzle immediately with more olive oil and leave to cool.
Portion and serve as desired.
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