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Olive and Garlic Ciabatta
Makes 1 loaf
920g self-raising flour
665g warm water
1 tsp caster sugar
1 tsp flaked salt
200g split green olives
10 cloves garlic, peeled
2 tbsp extra virgin olive oil
1. Preheat a fan forced oven to 190°C
and line a baking tray with canola oil
spray and baking paper.
2. Place the flour, water, sugar and salt
into the mixing bowl with the dough
hooks attached and knead for 4
minutes on speed setting 1.
3. Turn the dough out of the mixing
bowl and onto the oven tray. Roughly
push the green olives and garlic
cloves into the dough and then drizzle
with olive oil.
4. Place into the oven for 25 minutes or
until golden brown. Serve with extra
olive oil.
Scones
Makes 12 scones
3 ½ cups self raising flour, sifted
¼ cup caster sugar
300ml pure cream
375ml lemonade
1 tbsp milk
1. Preheat a fan forced oven to 200˚C
and line a baking tray with canola oil
spray and baking paper.
2. Place the flour, sugar, cream and
lemonade into the mixing bowl with
the dough hook attached and mix on
speed setting 1 until just combined.
3. Turn out onto a lightly floured surface
and divide into 12 dough balls.
4. Place the dough balls evenly on
the prepared tray and brush the
dough balls with milk and bake for 12
minutes.
5. Allow to cool on a cake cooling rack
and serve with lemon curd or jam
and cream.