A Perfect Pantry

INGREDIENTS

• 205ml warm water
• 1 ½ tsp dried yeast
• 1 ½ tsp caster sugar
• 1 tsp salt
• 50ml sunflower oil
• 70g plain wholemeal flour
• 300g plain flour
• 5 cloves garlic
• 2 sprigs rosemary
• 1 tsp flaked salt
• 1 tbsp olive oil

DIRECTIONS

1. In a bowl, combine the water, yeast and sugar and allow to stand for 5 minutes. Add the salt, oil and flours and knead until they form a dough ball.
2. Turn out onto a lightly floured surface and gently knead for 3 minutes or until the ball is elastic. Place back into the bowl and cover with glad wrap and place in a warm place and allow to rise for 60 minutes.
3. Preheat the pizza maker on LOW and set the timer to 30 minutes.
4. Turn the dough ball out onto a lightly floured surface and knead for 2 minutes. Roll out to 25cm wide circle and place onto a round sheet of baking paper.
5. Stab with a fork 12 times in a circular pattern and then push the garlic and rosemary into the dough. Sprinkle with salt, and olive oil and place onto the pizza maker stone and close the lid for 10 minutes.
6. Turn the pizza maker heat settings dial to the HIGH setting and allow to cook for a further 6 minutes.
7. Remove the focaccia using the pizza paddles and serve immediately.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Rotating Stone Pizza Oven