Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
10
- 3teaspoons instant dried yeast
- 3 1/3 cup plain flour
- 150grams brussels sprouts
- 1/3 cup extra virgin olive oil
- 125grams triple cream brie
- 3 sprigs rosemary
- 1/4 cup caster sugar
- 1/3 cup caramelised onion chutney
- 24 cloves garlic
Nutrition per serving
1300kJ
Protein
8.9grams
Sugars
10.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Place sugar, reserving 1 tsp, into a small non-stick frying pan over medium-low heat. Dissolve sugar, tilting pan to melt evenly. When golden, add 1/4 cup water and garlic and cook for 6 minutes or until soft and a rich golden colour. Mix in 1 tbs water and pour onto a baking paper-lined plate. Set aside.
Step 2 of 7
Whisk 1/4 cup warm water, yeast and reserved sugar in a jug. Set aside in a warm place for 10 minutes or until it becomes frothy.
Step 3 of 7
Place sprouts in a bowl, cover with boiling water and stand for 5 minutes to soften. Drain, cool and halve.
Step 4 of 7
Place flour in a large bowl, add yeast mixture and 2 tbs oil. Gradually add 11/4 cups water, stirring with a fork until a sticky dough forms. Stand for 10 minutes to rest.
Step 5 of 7
Preheat oven to 230°C. Grease a large baking tray. Halve dough and press out one portion on tray to form a 35x23cm rectangle. Spread with 1/2 cup chutney. Top with brie and garlic.
Step 6 of 7
On a floured surface, press out remaining dough as before. Lay over filling and brush with remaining chutney. Using your fingertips, form dimples over surface. Stand for 30 minutes or until it rises.
Step 7 of 7
Press sprouts and rosemary into surface, drizzle with remaining oil and sprinkle with sea salt flakes. Bake for 25 minutes or until golden and crisp. Serve.
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