Bring a taste of France to your kitchen with this culinary trip around the country.
For the bread dough:
Combine yeast with the lukewarm water.
Add the flour, olive oil and salt.
Mix for minimum 7 minutes with the robot (with dough hook) until the pastry becomes elastic.
Create a ball out of the dough and put some oil on it, cover it and let it rest for 10 minutes in a warm place.
Take out the dough mixture from the plate/bowl and put in a baking paper and the plate you will use for cook it and again rest 10 minutes.
Roll it with a rolling pin, but don’t apply too much pressure (or roll too strong) so that the air doesn't escape.
Let the bread dough rest for 20 minutes.
For the other bread dough:
Mix the lukewarm water with a little bit of flour and the yeast and let rest for few minutes.
Add the flour and the salt and mix until you get a beautiful dough (10 minutes).
Divide dough into 3 similar weights.
Proof for 60-90 minutes.
Work the pastry.
On one, add the figs and the walnuts.
On another, add some dry tomatoes.
And on the last one, add nothing.
Divide all this dough in same little bread the size and design we want.
And cut the top with a knife 1 or 2 lanes on top.
Let proof for 60 minutes again.
Traditional oven 230°C with a bowl of water inside, so the bread don’t cook too dry.
For the olive oil glaze:
Mix the olive oil, salt, and a pinch of rosemary, together with a fork (to look like a vinaigrette).
To prepare and assemble the whole pull-apart centrepiece:
Create palm-sized balls out of the dough mixture – each ball needs to weigh 30 grams each.
Using the leftover dough, create a small plate, and use it as the ‘centre plate’ of the centrepiece, this will act as a plate for the goat’s cheese.
Place the balls in a circle, around the ‘centre plate’.
Make a small hole in each bread roll using a finger.
Brush the olive oil glaze on top of the bread rolls, and carefully place rosemary leaves on each bread roll.
Rest the bread for 20 minutes (take this time to ensure the oven is 200°C fan forced).
Place goat’s cheese on the centre plate, then sprinkle Italian herbs, a pinch of pepper and a spoon of honey. Place rosemary on top of the cheese.
Cook the bread rolls for 20-30 minutes in the oven until the bread is golden brown, and the cheese has almost completely melted.
Serve the bread on a large wooden plate for presentation.
Pour some honey into a small dish.
Make all the bread in little ball or square and design like a compass which each direction will be a different bread and a different cheese associated.
North will be the plain one with camembert.
South will be focaccia with goat honey rosemary.
West will be with dried tomatoes goat cheese chili and garlic.
And East will be the figs one with blue cheese.
*This recipe has not been edited or tested by the Bake Off Food Department.
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