151
BREAD
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 top-
pings 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
