At our recent special event Black Duck Lunch with Bruce Pascoe and Lyn Harwood audience members enjoyed an inspiring in-conversation with Pascoe, Harwood and host Daniel James as they reflected on life, Country and the changing of the seasons.
They were also treated to a delicious Wattleseed Focaccia, a recipe that Paul Bonet and The Moat created especially for this event. Bonet and his team have shared their recipe below:
- Spray canola oil around a 40cm long, 25cm wide and .5cm deep tray and pour a layer of olive oil on to the base. (This makes a big tray so please adjust according to your requirements.)
- Gather dry ingredients, measure into a large bowl and sift all together:
- 50 gm Black Duck Wattle seed flour
- 100 gm Mitchell and Button grass flour
- 500 gm plain flour
- 20gm dried yeast
- 20gm table salt - Add 940gm of warm water and mix all ingredients till combined and pour into prepared tray.
- Cover the top of the dough in olive oil and glad wrap.
Leave in a warm place for 40 minutes or until it doubles in size. - Open glad wrap and fold the dough over a few times, turn it over on itself and then cover with olive oil and gladwrap.
Leave in a warm place for 40 minutes or until it doubles in size. - For a second time, open glad wrap and fold over dough a few times, turn it over on itself. And then cover with olive oil and gladwrap.
Leave in a warm place for 40 minutes or until it doubles in size. - At this time when dough has doubled in size use your finger tips to poke holes in the dough.
Let sit for about 20 minutes until it rises again. - Sprinkle pan toasted wattle seeds and flaked salt liberally over dough.
- Put into a pre-heated oven to 222c, then cook focaccia for 22 minutes.
- Let it sit on a drying tray to cool.
- Serve with macadamia oil and balsamic reduction.
Courtesy of The Moat and Paul Bonet
Partner
