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Yields8 Servings
Prep Time3 hrs 20 minsCook Time25 minsTotal Time3 hrs 45 mins
 1 ½ cups lukewarm Water
 2 tsp Dry Yeast
 1 tsp Sugar
 4 tbsp Olive Oil
 2 cups Wholemeal Plain Flour
 1 ⅔ cups Bread Flour (high protein), plus a little extra for kneading
 1 ½ tsp Salt
 10 Queensland Strawberries, hulled and halved
 Basil, handful leaves, shredded
 100 g Fresh Goats Cheese
 Coarse salt and freshly ground pepper to taste
1

Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.

2

Add the olive oil followed by the flours and salt then mix with your hands to form a dough.

3

Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook

4

Turn out onto a lightly floured surface, shape into a ball.

5

Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.

6

Punch down the dough. Cover again and rest for a further 20 minutes.

7

Preheat the oven to 220 degrees Celsius.
Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.

8

Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.

9

Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).

10

Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.

Ingredients

 1 ½ cups lukewarm Water
 2 tsp Dry Yeast
 1 tsp Sugar
 4 tbsp Olive Oil
 2 cups Wholemeal Plain Flour
 1 ⅔ cups Bread Flour (high protein), plus a little extra for kneading
 1 ½ tsp Salt
 10 Queensland Strawberries, hulled and halved
 Basil, handful leaves, shredded
 100 g Fresh Goats Cheese
 Coarse salt and freshly ground pepper to taste

Directions

1

Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.

2

Add the olive oil followed by the flours and salt then mix with your hands to form a dough.

3

Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook

4

Turn out onto a lightly floured surface, shape into a ball.

5

Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.

6

Punch down the dough. Cover again and rest for a further 20 minutes.

7

Preheat the oven to 220 degrees Celsius.
Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.

8

Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.

9

Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).

10

Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.

Strawberry, Goats Cheese & Basil Focaccia

What an indulgent & deliciously divine combination; creamy fresh goats cheese, peppery basil and sweet strawberries.  Serve warm with plenty of fresh churned butter for a soul-warming lunch.

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Recipe developed by Sarah deNardi

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