Ingredients

Method

• For the caramelised fennel: 
• 1 T olive oil 
• 1 fennel bulb, finely sliced 
• 4 clove garlic, crushed 
• 1 T vinegar 
• 1 T sugar 
• sea salt and freshly ground black pepper, to taste 
• For the dough: 
• 300 g cake wheat flour 
• 10 g yeast 
• 1 t salt 
• 1 cup lukewarm water 
• 2 t honey 
• 4 T olive oil 
• 160 g Woolworths South African Feta cheese with black pepper
• For the quick pickle: 
• 165 g baby marrows 
• 2 T white wine vinegar 
• 1 T Easy to Peel ClemenGold® Mandarins, juiced
• 2 T water 
• 1 t sugar
• For serving:
• 2 Easy to Peel ClemenGold® Mandarins, peeled and sliced 
• 40 g rocket 

Method

Ingredients

1. Heat the oil in a small pan add the fennel. Sauté for 3–4 minutes over a medium to high heat. Add the garlic, vinegar, sugar and season to taste. Cook for a further 4 minutes and set aside.

2. To make the dough, mix the flour, yeast and salt. Make a well in the middle. Mix the warm water, honey and 2 T olive oil and slowly pour into the well, whisking with a fork until the dough comes together. Mix with your hands to form a ball, then place into a large, greased mixing bowl and cover with clingwrap. Allow to rise in a warm place until doubled in size. Grease a baking tray, then stretch and pull the dough until it fits into the pan.

3. Lightly oil your fingertips and dimple the dough. Push the garlicky fennel and feta into the dough, drizzle over the remaining olive oil and sprinkle generously with salt. Bake at 220ºC for 20 minutes.

4. Meanwhile, make the pickle. Thinly slice the baby marrows into ribbons. Mix the remaining pickle ingredients and toss with the baby marrow. Allow to stand for 10–15 minutes. Serve the focaccia hot out the oven and top with the marinated baby marrows, ClemenGolds and rocket.

Cost per serving :  R47.17

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl