Pumpkin Speck And Fennel No Knead Loaf | Donna Hay

Ingredients

• 2 teaspoons extra virgin olive oil
• 200g speck, trimmed and chopped
• 1 teaspoon fennel seeds
• 3 cups (390g) grated butternut pumpkin (squash)
• 6 cups (900g) ‘00’ flour+, plus extra for dusting
• 1½ teaspoons dried yeast
• 2 teaspoons table salt
• 3 cups (750ml) water
• ⅓ cup oregano leaves, chopped
• ⅓ cup (200g) store-bought caramelised onion relish
• 1 cup (100g) grated firm goat’s cheese