Dough Only continued
Herb Foccacia |
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Dough |
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Water | 330ml | 2 tablespoons olive oil |
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Olive oil | 1 tablespoon | 1 teaspoon dried oregano leaves |
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Plain flour | 500g | 1 teaspoon dried chopped basil |
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Skim milk powder | 1 tablespoon |
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Sugar | 2 teaspoons |
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Salt | 1/2 teaspoon |
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Tandaco dry yeast | 21/2 teaspoons |
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Method
1.Pour water and oil into bread pan. Combine flour with skim milk powder, sugar and salt and add to pan. Make a small pocket in the top and fill with the yeast. Wipe any spills from around the outside of pan.
2.Place the bread pan into the breadmaker and close lid.
3.Press the Menu button to program (12) Dough and press “Start”. Dough will be kneaded, ready for shaping, proving and baking in the number of hours indicated.
4.Remove dough from bread pan and knead very lightly on a lightly floured surface. Shape into a 12cm x 30cm rectangle and place on an oiled baking tray. Cover with a cloth and sit in a warm place to rise for 30 minutes. Using your knuckles, press small indents into dough.
5.Brush Foccacia with oil and sprinkle with herbs. Bake in a preheated oven at 180°C for 30 minutes or until golden.
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