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Focaccia
Oven Accessory: enamel shelf, greased in lower position
1. In a large bowl, combine the flour, yeast, sugar and salt.
2. Gradually add the oil and warm water until you have a soft dough.
3. Turn onto a floured surface and knead for 10 mins. Roll out to a
25cm (10") circle and place on enamel shelf. Cover and prove until
the dough has doubled in size in a warm place or on CONVECTION
40°C.
4. Dimple the surface of the dough. Add one of the above toppings and
drizzle with olive oil.
5. Preheat oven empty on CONVECTION 220°C.
6. Place shelf in oven and cook on CONVECTION 220°C for 15- 20
mins.
Ingredients
450g (1lb) strong white
bread flour
1 sachet dried yeast
5ml (1tsp) sugar
5 ml (1tsp) salt
15ml (1tbsp) olive oil
300 ml (½pt) warm water
Topping
1 small red onion sliced
and softened with 5ml
(1tsp) olive oil and 5ml
(1tsp) balsamic vinegar.
(HIGH 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
Sun-Dried Tomato Roll Makes 6 rolls
Oven Accessory: enamel shelf, greased in lower position
1. In a large bowl, combine the flour, yeast and salt and stir in the
tomatoes.
1. Add the oil, passata and enough warm water to form a soft dough.
2. Turn onto a floured surface and knead for 10 mins.
3. Divide dough into 6 and place on enamel shelf. Cover and prove
until the dough has doubled in size in a warm place or on
CONVECTION 40°C.
4. Preheat the oven on CONVECTION 220°C.
5. Glaze rolls with olive oil.
6. Place the enamel shelf in oven and cook on CONVECTION 220°C
for 15- 20 mins.
Ingredients
250g (9oz) strong bread
flour
5ml (1tsp) sachet dried
yeast
5 ml (1tsp) salt
25g (1oz) sun-dried
tomatoes, roughly chopped
45ml (3tbsp) olive oil
75ml (3fl.oz) passata
75ml (3fl.oz) warm water
5ml (1tsp) olive oil
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