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Recipes
continued
Focaccia
Focaccia
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 tablespoons rock salt
2 tablespoons black olives, sliced
1. Place flour, salt, sugar and yeast into a mixing bowl.
2. Slowly add the oil then the water to the dry
ingredients. Mix for 1 minute until dough starts
to form.
3. Turn the dough out onto a lightly floured surface and
knead by hand until the dough is soft and pliable.
4. Place the dough ball into a large bowl, loosely
cover with plastic wrap and allow to stand in a
warm area for 20 minutes or until doubled in size.
5. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
6. Press the dough into a lightly greased 20cm x
30cm lamington pan. Ensure lamington pan is a
suitable type and size to use in the Pizza Oven.
7. Cover loosely with lightly greased plastic wrap and
leave to stand in a warm area for 20-30 minutes
or until doubled in size.
8. Remove plastic wrap, brush dough with olive oil
and sprinkle with rock salt and olives.
9. Bake in preheated Pizza Oven at 200ºC for 30-35
minutes or until cooked and golden brown.
10.Remove from pan and cool on wire rack.
Alternative Topping Suggestion:
Brush prepared dough with olive oil, omit rock salt
and olives, and top with dried or fresh herbs such as
rosemary or oregano.
R4
All manuals and user guides at all-guides.com
Roast pork
2 tablespoons marsala or red wine
2 tablespoons olive oil
Freshly ground black pepper
1 - 1.5kg Pork Scotch Roast
Gravy Sauce:
2 tablespoons plain flour
2 cups beef or vegetable stock
2 tablespoons marsala or red wine
Salt and pepper, to taste
1. Combine the wine, oil and pepper and pour over
the pork. Cover and refrigerate several hours
or overnight.
2. Preheat the oven at 200ºC for 10 minutes.
3. Drain the marinade from the pork and reserve.
Place beef into the lightly greased roasting pan.
Brush with reserved marinade.
1
3. Bake at 180ºC for 1
/
4
hours for well-done.
4. Reserve the pan juices in the pan and remove
pork. Cover pork loosely with foil and allow to rest
for 15 minutes before carving.
5. In a saucepan, blend 2 tablespoons of the reserved
pan juices and the flour into a smooth paste. Cook
for 1 minute. Stir in the stock and wine.
6. Cook over medium heat until the sauce boils and
thickens. Season with salt and pepper, if desired.
Serve sliced Roast Pork with the Gravy Sauce.
4-6
3
hours for medium or 1
/
4
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