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Ingredients
450g (1lb) strong white bread flour
1 sachets dried yeast
5ml (1tsp) sugar
5ml (1tsp) salt
275 ml (
½ pt) warm water
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
Serves 4-6
Oven Accessory: greased enamel shelf in
lower position
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 10-15 mins.
Focaccia
Ingredients
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
5ml (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
Makes 6 rolls
Oven Accessory: greased enamel shelf in
lower position
In a large bowl, combine the flour, yeast and salt and stir
in the tomatoes. Add the oil, passata and enough warm
water to form a soft dough. Turn onto a floured surface
and knead for 10 mins. 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. Preheat the oven on CONVECTION 220°C. Glaze
rolls with olive oil. Place the enamel shelf in oven and
cook on CONVECTION 220°C for 15- 20 mins.
Sun Dried Tomato Roll
6
Bread & Pizza
4-6