The Great Australian Bake Off

Get the best of both worlds with this focaccia/dip combo.


  • Dough

  • 400g strong baker's flour

  • 100g semolina flour

  • 1 tsp bread improver

  • ½ tbsp sea salt

  • 2 tbsp olive oil

  • 300ml warm water

  • 10g dried yeast

  • ½ tbsp caster sugar

  • Topping

  • ½ cup olive oil

  • 1 small red onion

  • Eggplant- small baby variety

  • Cherry tomatoes

  • Herbs: oregano, lemon thyme, rosemary

  • Balsamic vinegar

  • Salt & pepper to season

  • Dukkah sprinkle

  • ¼ cup sesame seeds

  • ¼ cup crushed almonds or almond powder

  • ½ tsp cumin powder

  • ½ tsp coriander powder

  • ½ tsp fennel powder

  • ½ tsp salt

  • Hummus & sun-dried tomato dip

  • 400g can chickpeas

  • 100ml olive oil

  • 150g sundried tomato strips

  • ½ tsp paprika

  • 2 tbsp water

  • 1 lemon, juiced

  • Small handful oregano leaves

  • Salt, to taste

  • Ground black pepper, to taste

  • Lemon pepper


  • 1.

    For the dough, mix yeast and caster sugar into warm water slowly and keep aside.Whisk flours and salt and make a well in the centre. Once the yeast foams up, pour into flour mixture.

  • 2.

    Add olive oil and mix with a large fork. Once all ingredients are well incorporated, turn out onto floured surface and knead well until a soft dough is formed. The dough should be springy when pulled. Lightly oil a large bowl with olive oil and place dough in it. Cover with cling wrap and let it prove in warm place till double in size, approximately, 60 minutes.

  • 3.

    For the topping, place washed cherry tomatoes in a lined pan, drizzle with olive oil, salt, pepper, ½ handful of oregano, rosemary and some lemon thyme. Place pan in oven on 180°C to roast for 20 minutes. Leave to cool.

  • 4.

    For the eggplant and onion, slice red onion into thin pieces. Pour 4 tbsp of olive oil in a pan and drop in onion and some lemon thyme. Simmer on medium heat for onions to soften. While onions are simmering, slice eggplant thinly preferably with a mandolin slicer and lather with salt for 10 minutes. Stir onions and make sure it is not burning. Once onions are soft, add 2 tbsp of balsamic vinegar and toss. Rinse eggplant and pat dry. Add to pan with onion and season with salt and pepper. Toss eggplant to coat with olive oil and cook for 10 minutes. Add chopped fresh herbs to pan. Leave to cool.

  • 5.

    For the hummus dip, place all ingredients into a food processor and pulse until all ingredients are smooth. Season well.

  • 6.

    For the dukkah, combine all ingredients except sesame seeds and toast in the oven for 10 minutes on 160°C. Remove from oven and crush with a pestle and mortar. Combine with sesame seeds and keep aside to sprinkle over focaccia.

  • 7.

    To assemble the dough, once dough has risen to double its size, gently remove from bowl and press down onto lined and olive oil greased pan. Make dimples with fingers by pressing into dough lightly. Top the dough with the roasted tomatoes, eggplant and onion mixture by spreading gently and making sure olive oil from the mixture seeps into the dimple holes.

  • 8.

    Sprinkle dukkah liberally over and leave to rise for as long as possible, making sure there is at least 22 minutes for baking time. Once dough has risen for the second time, place into oven on 220°C and bake for 20 minutes. Remove from oven once golden on the edges and sprinkle lightly with olive oil. Serve with hummus dip.

Nutritional information

Nutritional analysis per serving (22 servings)

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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