The Great Australian Bake Off

Savoury and delicious.


  • Dough

  • 1.440kg plain bread flour

  • 3 tbsp instant yeast

  • 2 tsp caster sugar

  • 1 tbsp sea salt flakes

  • 180ml extra virgin olive oil

  • 1125ml warm water

  • Filling

  • 3 butternut pumpkins

  • 1 tbsp allspice

  • 1 1/2 tbsp cinnamon

  • Extra virgin olive oil

  • 6 cloves garlic

  • Sea salt flakes

  • 3 tbsp extra virgin olive oil

  • 5 large red onions

  • 3 tbsp brown sugar

  • 2 tbsp balsamic vinegar

  • 2 long red chillis

  • 600g fetta

  • 180g fresh rocket

  • 60g pine nuts

  • 200g fetta

  • 50g unsalted butter


  • 1.

    Preheat oven to 180°C.

  • 2.

    For the dough, combine sugar, yeast in 375ml or water and set aside for 5 minutes, then add 200g flour and leave for another 5-10 minutes.

  • 3.

    Combine flour, salt, yeast mix, oil and remaining water in stand mixer and use dough hook to mix until dough comes together and stops sticking to side of bowl. Cover with cling film and set aside to rise for 40 minutes.

  • 4.

    For the caramelized onion, slice onions and cook with oil for 20minutes until soft, then add sugar and balsamic and cook for a further 10 minutes.

  • 5.

    For the pumpkin, while onion is cooking dice pumpkin into small dice and also roughly chop garlic, combine with olive oil, cinnamon and all spice and place into oven for 20 minutes.

  • 6.

    Meanwhile, finely dice 2 red chilies and place into bowl and combine with crumbled fetta. Remove pumpkin from oven and allow to cool. Strain caramelized onion and reserve juice to use and dressing on final product

  • 7.

    Combine all ingredient together and season with salt and pepper, then taste.

  • 8.

    Forming the pide, divide dough into 14 balls and set aside for 5 minutes, covered with cling film. Increase oven to 210C.

  • 9.

    One ball at a time roll pide into shape oval approximately 26cm x 18cm, fill with filling and turn edges up to create shape, then place onto baking tray 4 per tray… stand for 5 minutes and then place into oven for 25-30 minutes. Toast pine nuts on cooktop.

  • 10.

    Move pide to cooling rack, brush with some melted butter for shine, top with remaining fetta), then add rocket, drizzle with reserved onion juice and then scatter with pine nuts.


This recipe has not been edited or tested by the Bake Off Food Department.

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