Wine Selection By:
1 of 2
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GARLIC & HERB FOCCACIA
best paired with
Winemaster’s Reserve EDELROOD
PrintRecipes and Images Courtesy of Robertsons.co.za
Ingredients
15ml (1 tablespoon) sugar
5ml (1 teaspoon) sugar
5ml (1 teaspoon) salt
7g dry yeast
125ml (1/2 cup) warm water
4 cups flour
5ml (1 teaspoon) Robertson’s Garlic Flakes
10ml (2 teaspoons) Robertson’s Origanum
125ml (1/2 cup) warm milk
60ml (4 tablespoons) sunflower oilInstructions
- Preheat oven to 180C
- Mix yeast, sugar and warm water and leave to stand and froth
- Place all the other ingredients in a mixing bowl, add the yeast mixture and mix with the dough hook of an electric mixer for 10 minutes
- Place in an oiled bowl and leave to double in size
- Knock the dough back and press into rounds on a baking tray
- Brush with oil and sprinkle with Robertson’s Atlantic Sea Salt
- Allow to rise, then bake at 180C until golden brown for 30 – 45 minutes
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SLOW COOKED SUNDAY LAMB
View this recipe -
PAPRIKA CHICKEN
View this recipe
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