Cederberg Sessions
Cederberg sessions are always a welcome and great getaway, it’s not that far from home but yet gives you a sense of a much-needed breakaway. Whether wild camping in the mountains or enjoying one of the various campsites in the area it is a great stay and area for exploring. On this trip we spent one night wild camping and one night at Sandriff holiday farm where we prepared the recipe below
Focaccia di recco meets roosterkoek:
Focaccia di recco is basically two thin sheets of dough sandwiched together with a fresh cheese in the center. I decided to give a version of this a try over the coals using some pizza dough, brie cheese, mozzarella with olive oil. Its something between a roosterkoek and a filled pizza and not quite the classic version found in Italy. But this has proven to be super versatile and i think ill be doing some variations on this in the near future, so watch this space..
For this recipe you will need some mixing bowls, and a flip braai grid to cook the bread in and some non stick cooking spray and a rolling pin or wine bottle that could work as well
Ingredients:
Dough
- 500 gr Cake flour
- 10 gr dried yeast
- 3 gr fine salt
- 50 ml olive oil blend
- 200 ml Luke warm water otherwise just room temp water
Filling
- 100 gr Brie Cheese
- 100 gr Mozzarella fresh or grated loaf
- 20 ml Olive oil
- Pinch of salt
Topping
- 50 gr Wild rocket washed.
- 50 gr green fig preserve quartered.
- 20 ml Balsamic reduction
- 40 gr WalkTheLineAdventureres BraaiSlaai
- 30 gr Grana padano Parmesan shavings
- Olive oil for drizzling
Step 1: Preparing the dough.
In a mixing bowl combine all the dry ingredients and mix well. Add the olive oil to the lukewarm water and combine with the flour until a dough is formed. Knead the dough on a clean surface until smooth. Cover the dough with plastic wrap then set aside to proof. This can take between 30 to 45 min depending on the heat.
Step 2: Rolling the dough. 
Divide the dough into two equal balls, lightly dust a surface with flour then roll out the balls into 3 mm max thickness rounds like pizza bases. Once thin enough, spray your braai grid with the non-stick spray then place one round of dough on top. Slice your cheese into 5mm thick lengths and arrange on the pizza leaving about a 10mm edge open. Once all the cheese is added, place the 2nd base on top and start to pinch and crimp the edges in to seal the dough.
Step 3: Let’s Cook 
Place the Focaccia over low to medium heat coals, do not close and lock the grid just leave it flipped over without locking. Cook slowly over the heat and continuously turn to get an evenly cooked bread. Once the bread is golden brown with some charred sections, remove from the heat, place a cutting board onto the open side and flip the grid over to ensure your bread is on the cutting board. Drizzle liberally with olive oil and freshly cracked salt on top then set aside.
Step 4: Dressing
Slice the focaccia into the number of wedges you would like or into 8 as a pizza, now sprinkle the wild rocket on top, then add the figs and sprinkle the WalkTheLineAdventures BraaiSlaai over as much as you feel like. Top with the Grana Padano shavings and a little bit more olive oil. Add a few drops or drizzle the balsamic reduction over to your preference.
