| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Jude1 |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Lukewarm water |
| 3 |
T |
Good olive oil |
| 1 |
t |
Salt |
| 4 |
c |
High grade flower |
| 2 |
t |
Sugar |
| 4 |
t |
Surebake yeast |
|
|
Eggplant |
|
|
Red Peppers |
INSTRUCTIONS
Foccacia Place all the ingredients into a bread making machine in the
order listed and turn it onto the dough cycle. When the dough is
ready, place it into a lightly greased square cake tin or sponge roll
tin and leave in a warm draft free spot to double in size. Brush the
top over with a generous amount of olive oil and with two fingers
press indents into the dough at regular intervals. Bake at 200 C for
30 mins, remove from tin and cool. Grilled Vegetables: Slice eggplant
thickly lengthwise and sprinkle with salt, place in a colander and
leave for half an hour then rinse and pat dry. Quarter the red peppers
and remove the seeds. Pre-heat the sandwich grill and brush the
vegetables with olive oil and place onto grill and close. Cook for
until the vegetables are just cooked. Remove them and keep warm.
Toast the foccacia on the sandwich grill and layer up your sandwich
with fresh rocket or baby salad leaves, grilled vegetables and top
with good quality, whole egg mayonnaise flavoured with fresh basil and
garlic. Shave on some parmesan cheese. Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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