The Great Australian Bake Off

Bring a taste of France to your kitchen with this culinary trip around the country.


  • Bread dough focaccia

  • 500g white baker’s flour

  • 2 tsp dry yeast or 10 g of fresh yeast

  • 8g salt

  • 15g olive oil

  • 300g lukewarm water

  • Bread dough for other bread (three types)

  • 1.5kg bread white baker’s flour

  • 6 tsp dry yeast or 30 g of fresh yeast

  • 975g lukewarm water

  • 30g of salt

  • 8 dry figs

  • 10 walnuts

  • Garlic

  • Chile

  • Dry tomatoes

  • Olive oil glaze

  • 30g water

  • 30g olive oil

  • 1 tsp salt

  • 3 sprigs rosemary

  • Goat’s cheese and honey centrepiece

  • 200g high quality goat’s cheese marinated in olive oil

  • 1 tbsp honey (plus 4 tbsp extra in a small jar for presentation)

  • ½ tsp Italian herb mix

  • 1 small pinch of cracked black pepper

  • 1 rosemary sprig

  • Goat cheese with chili

  • Camembert

  • Blue cheese


  • For the bread dough:

  • 1.

    Combine yeast with the lukewarm water.

  • 2.

    Add the flour, olive oil and salt.

  • 3.

    Mix for minimum 7 minutes with the robot (with dough hook) until the pastry becomes elastic.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Roll it with a rolling pin, but don’t apply too much pressure (or roll too strong) so that the air doesn't escape.

  • 7.

    Let the bread dough rest for 20 minutes.

  • For the other bread dough:

  • 1.

    Mix the lukewarm water with a little bit of flour and the yeast and let rest for few minutes.

  • 2.

    Add the flour and the salt and mix until you get a beautiful dough (10 minutes).

  • 3.

    Divide dough into 3 similar weights.

  • 4.

    Proof for 60-90 minutes.

  • 5.

    Work the pastry.

  • 6.

    On one, add the figs and the walnuts.

  • 7.

    On another, add some dry tomatoes.

  • 8.

    And on the last one, add nothing.

  • 9.

    Divide all this dough in same little bread the size and design we want.

  • 10.

    And cut the top with a knife 1 or 2 lanes on top.

  • 11.

    Let proof for 60 minutes again.

  • 12.

    Traditional oven 230°C with a bowl of water inside, so the bread don’t cook too dry.

  • For the olive oil glaze:

  • 1.

    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:

  • 1.

    Create palm-sized balls out of the dough mixture – each ball needs to weigh 30 grams each.

  • 2.

    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.

  • 3.

    Place the balls in a circle, around the ‘centre plate’.

  • 4.

    Make a small hole in each bread roll using a finger.

  • 5.

    Brush the olive oil glaze on top of the bread rolls, and carefully place rosemary leaves on each bread roll.

  • 6.

    Rest the bread for 20 minutes (take this time to ensure the oven is 200°C fan forced).

  • 7.

    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.

  • 8.

    Cook the bread rolls for 20-30 minutes in the oven until the bread is golden brown, and the cheese has almost completely melted.

  • 9.

    Serve the bread on a large wooden plate for presentation.

  • 10.

    Pour some honey into a small dish.

  • 11.

    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.

  • 12.

    North will be the plain one with camembert.

  • 13.

    South will be focaccia with goat honey rosemary.

  • 14.

    West will be with dried tomatoes goat cheese chili and garlic.

  • 15.

    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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