BREAD NAME Focaccia
SETTING Dough-Pasta
PADDLE Collapsible
INGREDIENTS | |
| Water | 250ml |
| Olive oil | 2 Tbsp |
| Salt | 1 Tsp |
| Sugar | 2 Tsps |
| Bread flour | 450g/ 3 Cups |
| Tandaco yeast | 2¼ Tsps |
| TOPPING | |
| Olive oil | ¼ Cup |
| Rock salt | ¼ Cup |
| Black olives, sliced | ⅔ Cup |
Handshaping procedure For a thick Focaccia
Press dough into a lightly greased 19cm × 29cm lamington
Cover loosely with lightly greased plastic wrap and stand in a warm area for 30 minutes or until doubled in
Remove plastic wrap, brush dough with olive oil and sprinkle with rock salt and
Bake in a preheated oven at 200°C for 30-35 minutes or until golden brown.
For a thin Focaccia
Roll dough on a lightly greased baking tray until 2cm Prepare as for a thick Focaccia.
