Ingredients:

Flour (Wholemeal) 100%
Yeast 2.5%
Salt 2%
Fat 1.8%
Bread Improver 1 -2% (depending on type)
Water 62.5%

Method:

Mix on a spiral mixer 2 minutes on slow and 10 minutes on fast.
Dough temperature of 30? C.
Scale to size
Mould
Intermediate prove 6 - 10 minutes as required.
Final mould
Tin as required
Prove 40 - 50 minutes
Bake @ 235? C

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The thin chewy bread that Italians call Focaccia may have been the first national dish of the country. This disk or large rectangle of leavened dough is found from the tiny towns of the Italian Rivieria to Naples.

Focaccia can be soft or crisp, thin or thick, light and almost plain, or topped with any number of condiments. It is growing in popularity as a sandwich bread, filled with cold sliced meats, cheeses, olives, tomatoes or peppers.

Ingredients:

Flour 100%
Salt 1 -2 %
Yeast 2%
(compressed)
Water 56 - 57%

Method:

Develop dough well in the mixer. Rest in the bowl for 10 minutes. Scale to required weight, usually 200 -400 grams. Rest again for 10 minutes. Pin out to about 1 - 2?cm, or ? - 1 inch. Give dough pieces a full prove. Dimple the dough vigorously with finger tips, leaving indentations. Cover lightly with salt and any other toppings such as olives, cheese, sun dried tomatoes, chopped fresh basil or rosemary. Bake at 210? - 220? C until firm. Focaccia is usually baked on the sole of the oven but can also be baked on trays. Brush with olive oil as soon as baked.

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BASIC SPONGE

Method:

1. Place all ingredients in a bowl and using a whisk blend on first speed for 1 minute.
2. Mix on top speed for 3-4 minutes and finally mix for 1 minute on slow speed.
3. Scale at 180grms (6oz) for a 6" round sponge tin.
4. Bake at 180 degrees C (355 degrees F)

5. NB. For an enriched sponge fold in 55 grms (2oz) melted butter or margarine.

GENOESE

Method: (Makes 1 full 30 x 18 sheet)

1. Mix margarine & emulsifier for 1 minute on 1st speed.
2. Add the rest of the ingredients and mix for 1 minute, 1st speed, to a paste. Scrape down bowl.
3. Mix for a further 5-6 minutes on 2nd speed.
4. Scale at 4kg (8lb 13oz) per sheet.
5. Bake at 180 degrees C for approx 40 minutes.

The above recipe can be used for pound cakes.

(Emulsifier such as Quicklift from Zeelandia)

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