• Drunken Sailor Onion, Cranberry & Bourbon relish
• Drunken Sailor Smokey Chipotle Honey
• 16 Gotzinger Cheese Kransky Chipolatas
• Olive Oil for drizzling

For the dough:

• 500g '00' Flour (sifted)
• 1x 7g pack Dry Yeast
• 10g Salt
• 455g lukewarm water
• Quality Olive Oil
• Butter (for greasing the tin/pan)

3 days ahead start by making the focaccia dough: 

• Sift your 500g of '00' flor into a large mixing bowl
• Add into the flour your 7g dry yeast 
• Add your 10g salt
• Add your 455g lukewarm water
• Mix it altogether with a wooden spoon to form a slightly sticky dough
• Cover this dough mixture in the bowl with cling wrap, and pop in the fridge for 3 days to ferment (super important!)

Game day:

• Whack your focaccia dough into a square baking pan
• Grab your Drunken Sailor Onion, Cranberry & Bourbon relish and dollop onto your focaccia dough (use the whole jar!)
• Drizzle over a little more olive oil, then use your fingertips to press dimples into the focaccia
• Make small cuts along the top of each cheese kransky chipolata, slicing only halfway through
• Place your cheese kranskys onto the dough & relish
• Whack in the over at 240 degrees for 25 minutes
• Once baked and golden brown, bring out of the oven and drizzle with  Drunken Sailor Smokey Chipotle Honey
• Best served to tear and share!