Tonyの餐飲藝術部落格

1. 高筋麵粉  (bakers flour) 250g  
2. 全麥麵粉 (wholemeal flour) 50g
3. 速發乾酵母 (instant yeast) 1/2t
4. 細砂糖 (castor sugar) 16g
5. 鹽 (salt)  1/2t
6. 羅勒橄欖油  (olive oil)  30g
7. 乾香料 (e.g, parsley, chives .. etc)
8. 冷水 (cold water)  190 cc

Fillings:   bacon  80g    dark olives 60g

Method:

1/ chop bacon and olives and preheat oven 180c

2/mix all the dough ingredients   (reserve 30ml of liquid  after forming the dough shape)

3/  kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)

4/add chopped bacon and olives into the dough mix and incorporate well.

5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)

6/after 1st fermentation dust work bench with bakers flour and take out the dough.

7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.

8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm. 

9/cut the dough with dough cutter into 1.5cm width strip.

10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.

11/ bake @ 180c for 16~18minute. until golden brown color. 

12/ place the bread on cooling rack for it to cool.