Breville BBM300 Pizza & Focaccia Doughs, Pizza Dough, Focaccia DOUGH, Dough continued, Procedure

Dough continued

Pizza & Focaccia Doughs

The ‘Dough’ setting is suitable to use for all your favourite pizza and focaccia recipes.

Procedure

1.Place ingredients into the bread pan, in the exact order listed in the recipe.

2.Wipe spills from outside of bread pan.

3.Lock the bread pan into position in the baking chamber and close the lid.

4.Press ‘SELECT’ to setting 9 (‘DOUGH’).

5.Press ‘LOAF SIZE’ to select 750g (0.75KG) if required.

6.Press ‘START’. For a softer more pliable texture remove pizza or focaccia dough from the bread pan 30 minutes before completion of the ‘DOUGH’ setting.

7.Press ‘STOP’. The Dough is now ready for hand-shaping and baking

Ensure the collapsible kneading blade is in the upright position before adding ingredients.

Note

Pizza Dough

INGREDIENTS	1kg	750g
Water	325ml	250ml
Olive oil	2 tbl	1½ tbl
Salt	1½ tsp	1 tsp
Bread flour	600g / 4 cups	450g / 3 cups
Tandaco	2½ tsp	2 tsp
yeast

SETTING: 9 (DOUGH)

Suggested toppings:

Tomato paste, mushrooms, capsicums, onions, tomatoes, capers, pineapple pieces, olives, herbs,

salami, ham, anchovies, sardines, cheese (i.e. grated Mozzarella, Parmesan).

Handshaping

1.Roll 1kg pizza dough on a lightly floured surface into 2 x 25cm rounds for a thick based pizza or into 4 x 20cm rounds for thinner based pizzas. The 750g pizza quantity can be used for smaller sized pizzas.

2.Place onto a lightly greased baking tray. Spread or sprinkle pizza with selected pizza toppings.

3.Bake in a preheated oven at 200ºC for 12-15 minutes or until base is cooked and topping heated through.

Dough continued

Focaccia DOUGH

INGREDIENTS	1kg	750g
Water	325ml	250ml
Olive oil	2 tbl	2 tbl
Salt	1½ tsp	1 tsp
Sugar	3 tsp	2 tsp
Bread flour	600g / 4 cups	450g / 3 cups
Tandaco	2½ tsp	2 tsp
yeast

SETTING: 9 (DOUGH)

Suggested toppings:

Olive oil, herbs, rock salt, sliced black olives.

Handshaping

For thick Focaccia:

1.Divide a 1kg Focaccia dough quantity into two. Knead and press each half into two lightly greased 20cm x 30cm lamington pans.

2.Loosely cover with lightly greased plastic food 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 herbs or rock salt and olives.

4.Bake in a preheated oven at 200ºC for 25-30 minutes or until golden brown.

For a thinner Focaccia:

1.Roll a 750g focaccia dough quantity on a lightly greased baking tray until 2cm thick. Prepare as for a thick Focaccia.

R27 Abbrevations: tsp = teaspoon tbl = tablespoon Abbrevations: tsp = teaspoon tbl = tablespoon R28