Pigs in Blankets & Cranberry Focaccia
4-6
1 hour
This festive Pigs in Blankets Focaccia combines fluffy homemade focaccia with juicy pigs in blankets, rosemary and dollops of cranberry sauce. A stunning Christmas sharing bread that’s perfect for parties, buffet tables and festive entertaining.
Method
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1
In a large bowl, mix together the flour, yeast and salt. Stir in the warm water and rapeseed oil, combining until a sticky dough forms.
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2
Cover and leave somewhere warm for 1-1½ hours, or until doubled in size.
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3
Generously oil a rectangular baking tin (approximately 23 x 33cm). Tip the dough into the tin and gently stretch it towards the edges. Cover and leave to prove for a further 30-45 minutes. Preheat the oven to 220°C/200°C fan/Gas 7.
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4
Drizzle the dough with a little rapeseed oil and use your fingertips to create deep dimples all over the surface.
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5
Push the pigs in blankets into the dough. Spoon small dollops of cranberry sauce into the spaces between them, then scatter over the rosemary leaves and a pinch of flaky sea salt.
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6
Bake for 30-35 minutes until deeply golden, crisp around the edges and the sausages are cooked through.
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7
Leave to cool slightly before slicing or tearing into portions to serve.
Ingredients
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500g strong white bread flour
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7g fast-action dried yeast
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10g fine sea salt
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400ml warm water
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4 tbsp Mellow Yellow cold pressed rapeseed oil, plus extra for drizzling
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12-16 pigs in blankets
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80g cranberry sauce
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2 sprigs rosemary, leaves picked
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Extra flaky sea salt
