Maple glazed Focaccia with Brie, Cranberries and Sage

For the focaccia

• 500g white bread flour
• 500ml warm water
• 7g instant yeast
• 2tsp sea salt
• 160g Cubed Brie
• 15ml olive oil (plus extra for drizzling)
• 15ml Pure Canadian Maple Syrup
• 1 handful of fresh cranberries
• 10-12 leaves of fresh sage

For the maple glaze

• 30ml Pure Canadian Maple Syrup
• 60g Softened butter

focaccia

1. Whisk the warm water, olive oil, maple syrup and yeast together. Stir into the flour and sea salt, mixing well to form a sticky dough. Cover with clingfilm and let it rest for 30 minutes.
2. After the initial rest, begin the stretch and fold. With wet hands, gently lift one side of the dough and fold it over to the opposite side. Rotate the bowl and repeat from different angles until you’ve completed 8 folds. Cover and leave the dough to rest for 40 minutes.
3. Repeat the stretch and fold process twice more, then cover and allow the dough to rise for 40 minutes, until soft and airy.
4. Line a suitable metal tray with and brush generously with olive oil.
5. Carefully transfer the dough into the dish, taking care not to knock out too much air. Fold the sides inward, then gently flip the dough so the top is smooth and lightly oiled. Cover and let it rise for 40 minutes.
6. Before the dough has fully risen, preheat the oven to 220°C.
7. Once risen, drizzle with olive oil.
8. Using fingertips, press deep dimples across the dough, this is essential for achieving classic Focaccia texture.
9. Sprinkle with sea salt, and distribute the Brie, Cranberries and Sage leaves evenly over the dough.
10. Bake on the lowest rack for 20 minutes. Turn the oven down to 160°C and cook for a further 20 minutes. Remove from the oven and brush over the warm maple glaze.
11. Transfer to a cooling rack

maple glaze

1. Mix Syrup into softened butter