pumpkin, speck and fennel no-knead loaf
- 2 teaspoons extra virgin olive oil
- 200g speck, trimmed and chopped
- 1 teaspoon fennel seeds
- 3 cups (390g) grated butternut pumpkin (squash)
- 6 cups (900g) ‘00’ flour+, plus extra for dusting
- 1½ teaspoons dried yeast
- 2 teaspoons table salt
- 3 cups (750ml) water
- ⅓ cup oregano leaves, chopped
- ⅓ cup (200g) store-bought caramelised onion relish
- 1 cup (100g) grated firm goat’s cheese
- Heat the oil in a large non-stick frying pan over high heat. Add the speck and fennel seeds and cook for 3–4 minutes or until the speck is golden brown.
- Add the pumpkin and cook, stirring, for 3–4 minutes or until the pumpkin is soft. Place the pumpkin mixture, flour, yeast, salt, water, oregano, onion relish and cheese in a large bowl and mix until a sticky dough forms.
- Cover with plastic wrap and allow to stand for 4 hours or until the dough has tripled in size and large bubbles have formed. Turn out onto a clean well-floured surface and gently shape into a 20cm round.
- Transfer to a well-floured large tea towel and place in a large bowl. Loosely wrap and allow to stand for 1 hour or until the dough has doubled in size.
- While the dough is proving, preheat oven to 200°C (400°F). Heat a 24cm heavy-based ovenproof saucepan in the oven for 10 minutes. Remove from the oven and carefully tip the dough into the prepared pan.
- Cover with a tight-fitting lid and cook for 40 minutes. Remove the lid and cook for a further 30–35 minutes or until golden brown and the bread sounds hollow when lightly tapped.
- Carefully turn out of the pan and allow to cool slightly. Dust generously with flour to serve. Makes 1 large loaf.
+ ‘00’ flour is a superfine flour that makes for soft and stretchy dough. It’s available from the baking aisle of most supermarkets.
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