METHOD
Croissants
Breads
INGREDIENTS
HOW TO MAKE CHOCOLATE CROISSANTS
METHODSift the flour & salt into a pile on a cleansurface & make a well. Add half the water,yeast, sugar & olive oil into the well. Witha fork, gradually draw in a little of the flourinto the liquid until a porridge consistencyis achieved. Add the rest of the water tothe well & gradually draw in the remainingflour to make a smooth dough. Re-flour thesurface and with floured hands, knead thedough for at least 5 mins until smooth.Transfer to a floured bowl, cover with a teatowel & leave for 1 hr in a warm place toprove & double in size. Knock back thedough & on a floured surface, knead thedough well until smooth. Oil a shallowbaking tin, dust with flour & spread thedough across the tin to about 1½cm thick.Press in the olives, tuck in sprigs ofrosemary & drizzle with olive oil. Coverwith a tea towel & prove for 1 hr. Press therosemary down & bake for 20-25 mins untilgolden brown & crispy. Serve warm.
METHOD
Focaccia with Olives & Rosemary
Breads
INGREDIENTS500g white bread wheat flour1 tsp salt300ml tepid water10g instant dry yeast1 Tbsp white sugar3 Tbsp extra virgin olive oil100g black Calamata olives, de-pipped1 large bunch of rosemaryfreshly ground salt & pepper
extra virgin olive oil, for greasingwhite bread wheat flour, for dustingextra virgin olive oil, for drizzling
INGREDIENTS
148
VARIATIONSInstead of olives & rosemary, top withcherry tomatoes & basil or garlic & cheese.
VARIATIONS
Servings: 1 loafTotal Time: 3 hrs 15 minsCooking Time: 20-25 minsResting Time: 2 hrs (to prove)Pre-heat Oven to 200 C°
