Breville BEM410 Instruction Booklet page 41

RECIPES
FOCACCIA
Serves 2-4
INGREdIENTS
3 cups (450g) bread flour
1 teaspoon salt
2 teaspoons sugar
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1 cup (250ml) water
TOPPING:
2 tablespoons olive oil
1 tablespoon rock salt
2 tablespoons black olives, sliced
METHOd
1. Assemble mixer using dough hook.
2. Place flour, salt, sugar and yeast into
the mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly
floured surface and knead by hand until
the dough is soft and pliable.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and
leave to stand in a warm area for 20
minutes or until doubled in size.
6. Remove the risen dough from the
bowl and knead again on a lightly
floured surface.
7. Press the dough into a lightly greased
20cm x 30cm lamington pan.
8. Cover loosely with lightly greased
plastic wrap and leave to stand in a
warm area for 20-30 minutes or until
doubled in size.
9. Remove plastic wrap, brush dough
with olive oil and sprinkle with rock salt
and olives.
10. Bake in a preheated oven at 200ºC
for 30-35 minutes or until cooked and
golden brown.
11. Remove from pan and cool on wire rack.
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