The Great Australian Bake Off

Made with homemade pesto, parmesan cheese and loads of spices, these beautiful bread treats are a must try. 


  • Filled Flat Breads (Quesadillas)

  • 500g plain flour

  • 1 tsp salt

  • ½ tsp baking powder

  • 1 tbsp dripping lard

  • 180ml cold water

  • Pesto

  • 35g of fresh basil

  • 35g cashew nuts

  • ¼ cup extra virgin olive oil

  • ½ lemon juice

  • 10g fresh garlic

  • 1 block buffalo mozzarella cheese

  • 1 chorizo sausage

  • Pinch flaky sea salt

  • Fresh rocket

  • Yeasted Focaccia Bread

  • 500g strong bread flour

  • 14g instant yeast

  • 2 tsp salt

  • 1 tsp sugar

  • 300-400ml water

  • 1 red onion

  • 2 tbs extra virgin olive oil (plus more to brush)

  • 1 tbs brown sugar

  • Bunch of fresh rosemary

  • 100g Kalamata olives

  • 100g sundried tomatoes

  • Generous pinch of salt flakes

  • 50g parmesan cheese

  • Pinch of salt and pepper

  • 450g punnet mixed medley tomatoes, thickly sliced into rounds

  • Anchovies, to taste

  • 1 onion, sliced

  • 1 tbs brown sugar

  • 1 tin sardines


  • 1.

    Firstly cut onion and place on a hot dry frying pan, once soft, add brown sugar and continue to cook. Then add a few chopped cherry tomatoes. Then make the tortilla flat bread dough by combining the flour, salt, lard, baking powder into a large bowl and break up until combined, then add 180ml of cold water, knead for a few minutes until a soft dough, then wrap and allow to rest.

  • 2.

    Then make the focaccia bread by combining the flour, salt, yeast, sugar, oil and water in a mixer bowl and mix with dough hook for 5 minutes, scrape the hook down and knead for another 5-10 minutes.

  • 3.

    Chop and fry the chorizo, roast the cashews and blend in a food processor with the lemon juice, oil, basil and garlic.

  • 4.

    Once the focaccia bread has been kneaded, oil a large bowl, place dough in and cover with more oil, leave to proof for 45 minutes.

  • 5.

    Weigh 55g of the tortilla dough and roll out to a thin circle, place on a hot dry frying pan until bubbling and then turn over for another 30 seconds – 1 minute and then place inside a tea towel. Repeat with 6 breads.

  • 6.

    Pour rested focaccia dough into a heavily greased round tin and smear with olive oil and brush sardines over (mushed into a paste). Poke deep holes and brush, press in olives, tomatoes and caramelised onion, then sprinkle over salt and rosemary, rest for 15-30 minutes.  Bake in the oven at 190’C for 20-25 minutes, sprinkling parmesan on 5 minutes before the end.

  • 7.

    Spread the pesto onto half a tortilla and then add the chorizo and mozzarella. Fry on a dry pan for a few minutes each side.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 343kj
  • Fat Total 16g
  • Saturated Fat 3g
  • Protein 9g
  • Carbohydrate 40g
  • Sugar 4g
  • Sodium 322mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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