Best Bread Rolls Fast Focaccia Perfect Pizza

1. Best Bread Rolls Fast Focaccia Perfect Pizza

2. Ingredients to make 6 bread rolls: 225g strong white plain flour, ½ x 5ml spoon of salt, 1 (6g) sachet of easy-blend yeast, 150ml warm water, 2 x 15ml spoons of olive oil.

3. Collect all equipment before you start. Pre-heat the oven Gas 8 / 230°C.

4. 1. Grease a baking sheet with about 1 x 5ml spoon of olive oil.

5. 2. Sprinkle some flour over the oil and shake off the excess.

6. 3. In a bowl, mix together the flour, salt and easy-blend yeast.

7. 4. Measure 150ml of warm water into a jug and add 2 x 15ml spoons of olive oil. Make a well in the flour and add the oil and water.

8. 5. Mix together with a palette knife until the mixture forms a ball of dough. Add more water if it is too dry. Gather the dough together with one hand.

9. 6. Sprinkle some flour on the table. At this point it’s a good idea to fill your mixing bowl with warm water – it will be easier to wash up later.

10. 7. Knead the dough for 10 minutes. This involves stretching and pressing the dough, using the ‘heel’ of your hand.

11. 8. The dough should now be smooth and springy. Put it in an oiled bowl and cover with cling film. Leave in a warm place for at least 30 minutes for the dough to rise.

12. 9. The dough should now be at least double in size.

13. 10. ‘Knock back’ the dough – this means that you need to squash out all the air so that the dough returns to its original size.

14. 11. Knead the dough for a few more minutes.

15. 12. Cut into 6 equal sized pieces, ready to shape into rolls.

16. 13. For a plain roll, draw the edges to the top and rock the dough backwards and forwards to make it smooth. Turn the roll over and make it into a round shape. Put on the prepared baking sheet.

17. 14. To make a cottage roll, tear off a small piece of dough and shape each piece as if you are making a plain roll. Put the small ball of dough on top of larger one and press down with a floured finger.

18. 15. To make a knot, roll the dough into a thin strip about 20cm long. It’s easier to do this on an area of table with little or no flour.

19. 16. Tie the strip of dough into a knot.

20. 17. To make a plait, divide the dough into 3 pieces and roll each into a strip about 15cm long. Squeeze together at one end.

21. 18. Plait the dough by alternately bringing the outside strips to the centre. Tuck the ends under before placing on the baking sheet.

22. 19. To make a small cob, form a plain roll into an oval shape. Make two or three cuts through the top.

23. 20. For hedgehog rolls, start with an oval shape and squeeze the end into a nose. Use a pair of scissors to make snips across the back.

24. 21. The shaped rolls should look something like this.

25. 22. Cover with a clean tea-towel and leave in a warm place to prove (rise).

26. 23. After about 30 minutes, they should have almost doubled in size.

27. Finishes Dry flour Milk wash Poppy seeds Sesame seeds Sunflower seeds Pumpkin seeds Grated Cheddar Grated parmesan 24. There are many ways you can ‘finish’ the rolls before baking. The seeds etc. will stick better if you brush the rolls with milk first.

28. 25. Rolls ready to go in the oven.

29. 26. Bake for about 15 – 20 minutes in a pre-heated oven, gas mark 8 / 230°C. Make sure you use oven gloves.

30. 27. When cooked they should be golden brown and sound hollow when tapped on the bottom.

33. Focaccia

34. 1. Make a quantity of bread dough, the same as for the bread rolls. Knead for 10 minutes as before. Flour the table and rolling pin.

35. 2. Roll the dough into one large or two smaller circles. (the full quantity of bread dough will make 4 focaccia approx 20cm in diameter) Place on the greased and floured baking sheet.

36. 3. Cover with a clean tea-towel or oiled cling film and leave in a warm place for about 20 minutes.

37. 4. Make indents with your fingertips all over the dough.

38. 5. Drizzle some olive oil over the surface and press a sprig of rosemary in each ‘hole’.

39. 6. Sprinkle with sea salt.

40. Bake for 10 – 15 minutes until golden brown. Gas 8 / 230°C Make sure you use oven gloves.

43. Perfect Pizza

44. 1. Make a quantity of bread dough using 225g strong flour. This amount will make 2 large or 4 individual pizzas. You can add 1 x 5ml spoon of dried oregano to the dough for extra flavour.

45. 2. Roll out the dough and place on a greased and floured baking sheet.

46. 3. Cover with a clean tea-towel and leave in a warm place for 20 minutes to prove.

47. A selections of toppings: passata, sweetcorn, grated Cheddar, grated parmesan, bacon, mozzerella cheese, canned pineapple, black olives, chopped pepper, fresh tomatoes (skinned and chopped), finely chopped garlic, sliced mushrooms.

48. 5. Start with the passata – don’t spread it right up to the edge.

49. 6. Now it’s up to you – add any of the toppings you like.

50. 7. Leave the cheese until last.