For Pizza hand stretch or roll out to around 8-9 inches then simply add your toppings to create a ‘restaurant quality’ pizza.
Or for a fresh Focaccia loaf kneed the proven dough slightly, make it the size and shape of your choice, drizzle with a good slug of extra virgin olive oil and sprinkle with rock salt, rosemary and garlic then bake for around 10-12 minutes at 200°C/400°F/Gas Mark 6. To make a larger loaf combine a number of proven rounds of dough.
Ingredients (ALLERGENS in bold): Wheat Flour, Water, Yeast, Salt, Olive Oil, Improver (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Rapeseed Oil, Flour Treatment Agent: E300), Deactivated Yeast, Dextramalt (Wheat Malt).
Nutritional Information: Typical per 100g serving
Energy 895kJ (211kcal)
Of which saturates 0.28g
Of which sugars 0.9g