Panasonic SD-BT10P - Manual (Page 27)

Basic Dough mode
FOCCACIA WITH BALSAMIC VINEGAR
AND OLIVE FILLING
• Use Foccacia dough recipe on page 25.
• Roll or pat the dough into a rectangle 25 x 40
cm.
•Spread onion and olive mixture on one half, fold
other half over—sealing edges with water,
• Cover and leave to rise in a warm place
(30—35'^) for 30—50 minutes.
• Brush surface with olive oil.
• Bake in a preheated 200°C oven for 20—25
minutes or until golden brown.
Onion Puree
3 onions, chopped
75 m£ Balsamic vinegar
11 mustard seeds
1 T brown sugar
pepper
salt
• Simmer all ingredients for one hour, cool.
Olive Mixture
3 cloves garlic, crushed
3 T olive oil
1 T rosemary, finely chopped
200 g olives, chopped
•Heat oil in saucepan, fry garlic add to onion
puree along with all other ingredients.
FOCCACIA WITH TOMATO HERB AND
MOZZARELLA CHEESE
• Use Foccacia dough recipe on page 25.
•Roll or pat the dough into a rectangle 25 x 40
cm.
• Spread Tomato mixture on one half. Sprinkle with
Mozzarella cheese and fold other half over—sealing
edges with water.
•Cover and leave to rise in a warm place
(30—35°C) for 30—50 minutes.
• Brush surface with olive oil.
• Bake in a preheated 200®C oven for 20—25
minutes or until golden brown.
Tomato Herb and Mozzarella Filling
1 T olive oil
2 onions, chopped
3 large tomatoes, chopped
2 garlic cloves, crushed
2 T fresh basil, chopped or 11 dried basil
2 T tomato paste
V 4 1 salt
black pepper, freshly ground
^ / 3 c grated Mozzarella cheese
•Heat olive oil in a medium sized pan, add all
ingredients except the cheese, cook stirring
occasionally until the tomato mixture reduces.
Cool to room temperature.
•Optional extras: olives, bacon, mushrooms,
chunks of salami.
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