Sequence For "Dough-Pizza" Setting; Focaccia; Pizza Dough R24 - Breville ikon BBM600 Instructions And Recipes Manual

Pizza Dough
The Pizza Dough setting is suitable for all your favourite pizza and focaccia recipes.
All recipes use local ingredients and Australian Standard Metric measuring tools (cups, spoons and weighing scales) for accuracy.
Procedure
. Place ingredients into bread pan, in the exact order listed in the recipe.
2. Wipe spills from outside of bread pan.
3. Insert the bread pan into position in the baking chamber and close the lid.
4. Press 'SELECT' to access DOUGH – PIZZA setting.
5. Press 'START/PAUSE' to commence operation.
6. At the end of the setting, press 'STOP'.
7. Remove bread pan from the baking chamber and remove pizza dough which is now ready for hand shaping and baking.
8. Turn the dough out onto a lightly floured surface and knead for  minute by hand to a well-rounded form. Shape the dough following the
recipe instructions.
SEQUENCE FOR 'DOUGH-PIZZA' SETTING:
KNEAD 1
5min
PIZZA DOUGH
INGREDIENTS
Water
Olive oil
Salt
Bread flour
Tandaco yeast
SETTING: DOUGH – PIZZA
Suggested toppings
Tomato paste, mushrooms, capsicums, onions, tomatoes, capers,
pineapple pieces, olives, herbs, salami, ham, anchovies, sardines,
cheese (i.e. grated mozzarella, Parmesan).
Handshaping procedure
. Roll dough on a lightly floured surface into a 25cm round for a
thick based pizza or into 2 × 20cm rounds for a thinner based
pizza.
2. Place onto a lightly greased baking tray. Spread or sprinkle pizza
with selected toppings.
3. Bake in a preheated oven at 200°C for 2-5 minutes or until
base is cooked and topping heated through.
R24
KNEAD 2 RISE 1
5min 30min
200ml
 tablespoon
 teaspoon
375g/ 2½ cups
¾ teaspoons
RISE TEMP
32°C

FOCACCIA

INGREDIENTS
Water
Olive oil
Salt
Sugar
Bread flour
Tandaco yeast
SETTING: DOUGH – PIZZA
TOPPING
Olive oil
Rock salt
Black olives, sliced
Handshaping procedure
For a thick Focaccia:
. Press dough into a lightly greased
9cm × 29cm lamington pan.
2. Cover loosely with lightly greased plastic wrap and stand in a
warm area for 30 minutes or until doubled in size.
3. Remove plastic wrap, brush dough with olive oil and sprinkle with
rock salt and olives.
4. 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 thick. Prepare as for a thick Focaccia.
TOTAL TIME
50min
250ml
2 tablespoons
 teaspoon
2 teaspoons
450g/ 3 cups
2¼ teaspoons
¼ cup
¼ cup
⁄ cup

3