Bread & Pizza
245
Oven Accessory: greased enamel shelf in lower position
450g (1lb) strong white bread flour
1 sachets dried yeast
5ml (1tsp) sugar
5ml (1tsp) salt
275 ml (1/2 pt) warm water
15ml (1tbsp)
Topping
- 1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp)
balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for
1-2min).
- 30ml (2tbsp)chopped black or green olives.
- 2 chopped cloves of garlic, sea salt and cracked black pepper corns.
- 30ml (2tbsp) sundried tomatoes, chopped
In a large bowl, combine the flour, yeast, sugar and salt. Gradually add the warm water
until you have a soft dough. Turn onto a floured surface and knead for 10 mins. Roll and
press the dough into a 40cm x 30cm rectangle (15" x12") and place on enamel shelf.
Cover and prove until the dough has doubled in size in a warm place or on CONVECTION
40°C. Dimple the surface of the dough. Add one of the above toppings and drizzle with
olive oil. Preheat oven on CONVECTION 220°C. Place shelf in oven and cook on
CONVECTION 220°C for 15-20 mins.
Cooking method
Ingredients
Focaccia
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