Panasonic NN-CF768M Focaccia, Sun Dried Tomato Roll, Bread & Pizza, Ingredients, Serves, Topping

Bread & Pizza

Focaccia

￿4-6

Ingredients

450g (1lb) strong white bread flour

1 sachets dried yeast 5ml (1tsp) sugar 5ml (1tsp) salt

275ml (½ pt) warm water

Topping

- 1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp) balsamic vinegar. (Do this in a bowl covered in cling

film in the microwave for 1-2min). - 30ml (2tbsp)chopped black or

green olives.

- 2 chopped cloves of garlic, sea salt and cracked black pepper

corns.

- 30ml (2tbsp) sundried tomatoes, chopped

Serves 4-6

Oven Accessory: greased enamel shelf in lower position

In a large bowl, combine the flour, yeast, sugar and salt. Gradually add the warm water until you have a soft dough. Turn onto a floured surface and knead for 10 mins. Roll and press the dough into a 40cm x 30cm rectangle (15" x12") and place on enamel shelf. Cover and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C. Dimple the surface of the dough. Add one of the above toppings and drizzle with olive oil. Preheat oven on CONVECTION 220°C. Place shelf in oven and cook on CONVECTION 220°C for 10-15 mins.

Sun Dried Tomato Roll

￿6

Ingredients

250g (9oz) strong bread flour 5ml (1tsp) sachet dried yeast 5ml (1tsp) salt

25g (1oz) sun-dried tomatoes, roughly chopped

45ml (3tbsp) olive oil 75ml (3fl.oz) passata 75ml (3fl.oz) warm water 5ml (1tsp) olive oil

Makes 6 rolls

Oven Accessory: greased enamel shelf in lower position

In a large bowl, combine the flour, yeast and salt and stir in the tomatoes. Add the oil, passata and enough warm water to form a soft dough. Turn onto a floured surface and knead for 10 mins. Divide dough into 6 and place on enamel shelf. Cover and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the oven on CONVECTION 220°C. Glaze rolls with olive oil. Place the enamel shelf in oven and cook on CONVECTION 220°C for 15- 20 mins.

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