dough
continued
foCACCIA dougH
INgRedIeNtS
Water
Olive oil
Salt
Sugar
Bread flour
Tandaco yeast
SettINg: 8 (dougH)
Suggested toppings:
Olive oil
Rock salt
Black olives, sliced
Handshaping
For thick Focaccia:
1.
Press dough into a lightly greased 19cm × 29cm
lamington tin.
2.
Loosely cover with a lightly greased plastic wrap
and stand in a warm area for 30 minutes or until
doubled in size.
3.
Remove wrap, brush dough with olive oil and
sprinkle with rock salt and olives.
4.
Bake in a pre-heated oven at 250°C for 25-30
minutes or until golden brown.
For a thinner Focaccia:
1.
Roll dough on a lightly greased baking tray until
2cm thick. Prepare as for a thick Focaccia.
R29
250ml
2 tbl
1 tsp
2 tsp
450g / 3 cups
2 tsp
3 tbl
3 tbl
4 tbl
Abbrevations: tsp = teaspoon tbl = tablespoon