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