Mini Focaccia Breads

Makes: 120 Mini Focaccia Breads Hot Plate or Frying Pan : High 160 °C – 170 °C
Preparation Time: 1 hour 45 minutes Frying Time: 25 – 30 minutes.

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
125	ml	Cold milk ( ½ cup )

310	ml	Hot water ( ½ cup )
30	ml	Olive oil ( 2 Tbsp )
60	ml	Olive oil, to coat the fingers

Method

Mix flour and salt together. Add the Anchor Instant Yeast and mix.
Mix the water and the milk together and add to the flour mixture.
After combining the wet and the dry ingredients together, add the 30 ml olive oil and work it into the dough, thoroughly.
Knead the dough by hand for 10 minutes or with an electrical beater for 5 minutes, until the dough is smooth and elastic.
Cover the dough with a greased plastic and allow to rest until double in volume, about 30 minutes.
Knock the dough down and divide it into small balls. For bite-sized snacks, the balls weigh approximately 20g per ball. To prepare focaccia for a meal, use a larger amount of dough.
Dip your fingers into olive oil so you can keep the focaccia balls oiled when pressing them flat and moulding into a round. Place them on a lightly oiled surface.
Bake on a hot plate or electric frying pan for 2-3 minutes on a side, until golden brown. Focaccia must still be soft and pliable.
Remove from the heat and place onto a paper towel. Enjoy with patés or your favourite spreads.

Basic Pizza Dough

Makes: 12 Large Pizza Bases Oven: 220 °C / 450 °F
Preparation Time: 1 hour Baking Time: 10 – 12 minutes

Ingredients

1	kg	Cake flour ( 8 x 250 ml / 8 cups )
15	ml	Salt ( 2 tsp )
20	ml	Sugar ( 4 tbsp )

10	g	Anchor Instant Yeast (1 packet)
560	ml	Lukewarm water (± 1 1/4 cups)
60	ml	Oil (1/4 cup)
		Oil, to brush

Method

Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water and the oil together and add to the dry Ingredients to form a soft dough.
Knead the dough well for 10 minutes until smooth and elastic.
Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, divide into 12 equal pieces and roll each piece into a thin circle of 23 cm in diameter.
Place the bases on greased baking tray, brush with oil and top with toppings of your own choice.
Bake in a preheated oven at 220 °C / 450 °F for 10 – 12 minutes, or until light brown and crisp.

Toppings

Add any delicious toppings of your choice…Your pizza, your way!

Wrap ‘n Snack

Makes: 16 Wrap ‘n Snacks Oil Temperature: 100 °C
Preparation Time: 1 hour 15 minutes Baking Time: 1 hour

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp)
5	ml	Sugar ( 1 tsp )
45	g	Margarine ( 3 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	ml	Lukewarm water ( ± 1¼ cups )
		Oil, to fry

Filling

30	ml	Oil ( 2 tbsp )
250	g	Lean beef, cut into strips
5	ml	Crushed garlic ( 1 tsp ), optional
10	ml	Soya sauce ( 2 tsp )
		Seasoning, to taste

Method

Mix all dry ingredients together, then rub the
margarine into the cake flour with the fingertips.
Add the Anchor Instant Yeast and mix.
Add enough lukewarm water to form a soft dough and knead
the dough well until smooth and elastic, about 10 minutes.
Place the dough on a lightly floured surface, cover with greased
plastic and leave to rest for 5 minutes.
Knock the dough down, divide into 16 equal pieces and roll into thin circles.
Brush a little oil onto a frying pan, heat and fry the dough wraps on both sides until light brown.
Keep warm, wrapped in plastic (oil the pan when necessary).
Heat the oil for the filling, fry the beef strips until browned, add the rest of the ingredients and stir-fry for about 5 minutes.
Place the filling onto the dough wrap, fold in the bottom piece, followed by each side of the wrap to form a pocket. Secure with a toothpick if necessary.

Hint

Any topping or filling can be used for the above recipe. Be creative with a variety of choices. “Leftovers” can also be used, together with your favourite sauces for Wrap ‘n Snacks.

Roasted Pepper-Trio Slippers

Makes: 2 Roasted Pepper-Trio Slippers Oven: 200 °C / 400 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes

Ingredients

360	g	White bread flour ( 3 x 250 ml / 3 cups )
5	ml	Salt ( 1 tsp )
15	ml	Sugar ( 1 tbsp )
10	g	Anchor Instant Yeast ( 1 packet )
30	ml	Olive oil ( 2 tbsp )
250	ml	Lukewarm water ( 1 cup )

Filling

1		Small red pepper, green pepper,yellow pepper
30	ml	Olive oil ( 2 tbsp )
		Seasoning, to taste
20	ml	Balsamic vinegar
30	ml	Sun-dried tomato paste ( 2 tbsp )
		Salt and freshly ground Black pepper
		Olive oil, to brush
		Fresh rosemary leaves

Method

Mix the white bread flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the oil, lukewarm water together and add to the flour mixture to form a soft dough.
Knead the dough for 10 minutes until smooth and elastic, cover with a greased plastic and allow to rest for 10 minutes.
Cut the peppers in quarters and remove the seeds. Place a grill rack onto a baking tray and arrange the peppers, skin side up, onto the rack. Drizzle the peppers with the olive oil.
Grill in a preheated oven at 200 °C / 400 F° for 8 – 10 minutes until the skins have darkened. Remove from oven and place into a plastic bag; close the bag and leave to cool. Remove the skins with a sharp knife and cut into strips. Season and toss in Balsamic vinegar.
Knock the dough down and divide into 2 equal pieces. Roll each piece into a thin oval, about 28 x 15 cm.
Spread with the sun-dried tomato puree and spoon half the peppers down the middle of each oval. Fold the one half over the filling to the other side, lengthwise to cover the filling.
Place onto a lightly floured baking tray, cover with a lightly greased plastic and allow to rise in a warm place for
25 – 30 minutes.
Bake in a preheated oven at 200 °C / 400 °F for 25 – 30 minutes, or until golden brown.

Pita Bread

Makes: 12 Pita Breads Oven: 210 °C / 425 °F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes
Try this flat bread pita recipe and get ready to be making your own pita weekly!

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
7	ml	Salt ( 1½ tsp )
5	ml	Sugar ( 1 tsp )
5	ml	Rosemary ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
15	g	Margarine ( 1 tbsp )
125	ml	Lukewarm milk ( ½ cup )
2		Large eggs (beaten)
125	ml	Lukewarm water ( ½ cup )

Method

Rub the margarine into the cake flour with the fingertips and mix with the other ingredients.
Add the Anchor Instant Yeast and mix.
Add lukewarm milk, eggs and enough lukewarm water and mix to form a soft dough. If the dough is too dry, add a little more water.
Knead the dough until smooth and elastic. Divide the dough into 12 equal balls, roll out into circles 1 cm thick and ± 20 cm in diameter and place on a greased baking tray. Allow to rise until double in volume, about 15 – 20 minutes.
Bake in a preheated oven at 210 °C / 425 °F for 15 – 20 minutes.
Cut horizontally and fill with any filling of your choice.

Italian Olive Flat Bread

Makes: 1 Italian Olive Flat Bread Oven: 180 °C / 350 °F
Preparation Time: 1 hour Baking Time: 25 – 30 minutes

Ingredients

500	g	White bread flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
5	ml	Sugar ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
375	ml	Lukewarm water ( 1½ cups )
60	ml	Olive oil ( ¼ cup ), to brush
		Black olives, pitted and sliced
		Rosemary

Method

Mix the white bread flour, salt and sugar together.
Add the Anchor Instant Yeast and mix.
Add the lukewarm water and oil to the flour mixture to
form a soft dough. Add extra liquid, if necessary.
Mix the dough until roughly mixed. Place the dough
into a sealed container and let stand for 30 minutes.
Knock the dough down, place into a sealed container and
refrigerate until required. Cut off a piece of dough,
as required when wanting to make fresh bread.
Knock the dough down and pat into any desired
shape, for a flat bread. Place onto a floured baking tray,
cover with plastic and leave in a warm place to
rise until double, about 20 minutes.
Brush with olive oil and arrange the sliced
olives over the flat bread.
Bake in a preheated oven at 180 °C / 350 °F
for 25 – 30 minutes, until evenly brown and
crisp. Serve warm, garnished with
rosemary sprigs.

Variation

Use the dough as per the above recipe. Knock the
dough down, whilst working in 100 g chopped olives
( black or green ) as well as 30 ml ( 2 tbsp ) olive oil. Cover
with plastic and leave to rest once more. Scoop onto a lightly
floured baking tray and shape into an oblong shape. Slit with
a sharp knife over the top. Cover with plastic and rise
in a warm place for 15 – 20 min. Brush bread with olive oil and
bake at 200 °C / 400 °F for 30 – 35 minutes, or until golden.

Garlic Sticks

Makes: 36 Garlic Sticks or 48 Twisters Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 8 – 10 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
300	ml	Lukewarm water ( ± 1¼ cups )
45	ml	Olive oil ( 3 tbsp )

125	g	Margarine ( ½ cup )
10	ml	Crushed garlic ( 2 tsp )
5	ml	Chopped parsley ( 1 tsp )

Method

Mix all dry ingredients together, add the
Anchor Instant Yeast and mix together well.
Add enough lukewarm water to form a soft dough and
knead the dough well until smooth and elastic, about
10 minutes.
Place the dough on a lightly floured surface, cover with
greased plastic and leave to rest for 5 minutes.
Melt the margarine, add garlic and parsley and allow
to cool until lukewarm.
Knock the dough down and divide into 36 equal pieces.
Roll each piece into a strip of about 15 cm.
Dip each into the garlic butter and place onto a baking
tray, slightly apart from each other.
Cover with greased plastic and allow to rise in a warm
place for 15 minutes.
Bake in a preheated oven at 200 °C / 400 °F for
8 – 10 minutes, or until golden brown.

Variation

Follow the steps 1 – 3 for the garlic sticks. Knock the
dough down and roll out into a rectangle. Cut into
5 mm (¼ inch) strips and then cut the dough in half
lengthwise, about 48 strips. Brush the strips with
water and sprinkle with barbeque spice,
herb spice, peri-peri or coarse salt. Twist each strip 3 times and
place next to one another onto a greased baking
tray. Cover with greased plastic and allow to rise in a
warm place, about 10 minutes. Bake in a preheated
oven at 200 °C / 400 °F for 8 – 10 minutes, or
until golden brown.

Fougasse

Makes: 4 – 6 Fougasse or 1 Large Fougasse Oven: 210 °C / 410 °F
Preparation Time: 1 hour Baking Time: 5 – 8 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
250	ml	Lukewarm water ( 1 cup )

60	ml	Oil ( ¼ cup )
		Olive oil, to brush
		Grated cheese, to sprinkle

Method

Mix the cake flour and salt together. Add the Anchor Instant Yeast and mix.
Mix water and oil and add to the flour mixture to form a soft dough.
Knead the dough until smooth and elastic.
Cover the dough with greased plastic and leave to rest for 5 minutes.
Knock the dough down and divide into 4 – 6 equal pieces,
depending on the size of your choice.
Roll each piece into a round, oval, square or leaf shape.
Brush with Olive oil and sprinkle with grated
cheese of own choice or use any of the
suggested toppings.
Place the shapes onto a greased baking tray.
Top with the filling and sprinkle with
grated cheese.
With a pair of scissors make some cuts
into the dough shapes and open the cuts.
Bake in a preheated oven at
210 °C / 410 °F for 5 – 8 minutes.

Variation – Toppings

Chilli sauce and cheese, olive
oil, chopped mushrooms and
cheese, chopped Peppadews
and Feta. Any topping goes.

Calzone

Makes: 4 – 6 Calzones Oven: 200 °C / 400 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes

Ingredients

Dough:

500	g	Cake flour ( 4 x 250 ml / 4 cups )
10	ml	Salt ( 2 tsp )
5	ml	Sugar ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
185	ml	Lukewarm water ( ¾ cup )
30	ml	Olive oil or flavoured Avocado oil

Filling

250	g	Cottage cheese
1		Large egg
250	g	Spinach, washed and chopped
250	g	Cooked ham, coarsely chopped
		Oil, to brush

Method

Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
Mix the lukewarm water and oil together and add to the flour mixture to form a soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.
Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
Prepare and mix the filling ingredients together. Season to taste.
Knock the dough down, divide into 4 – 6 equal pieces and roll each piece into a round ball.
Roll each ball on a lightly floured surface into a 24 cm round. Brush the rounds with oil and place filling on the one half of the round. Flip the other half over the filling and press the ends together. Make sure the dough is well sealed. Slit the top once or twice or prick several times with a fork.
Place the calzones onto a lightly greased baking tray, cover with greased plastic and rise in a warm place for about
10 – 15 minutes.
Brush with oil and bake in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until golden brown and crisp.

Breakfast Pizza

Makes: 8 – 12 Breakfast Pizzas Oven: 200 °C / 400 °F
Preparation Time: 1 hour Baking Time: 10 – 15 minutes

Ingredients

500	g	Cake flour ( 4 x 250 ml / 4 cups )
5	ml	Salt ( 1 tsp )
10	g	Anchor Instant Yeast ( 1 packet )
10	ml	Honey ( 2 tbsp )
60	ml	Oil ( 4 tbsp )
125	ml	Lukewarm water ( ½ cup )
80	ml	Milk ( ⅓ cup )

Topping

30	ml	Oil, ( 2 tbsp )
2		Chouriço sausages, sliced, or Bacon rashers, cut into pieces (both is optional)
		Green, red and yellow peppers &
		Small onion, sliced
250	g	Flavoured cream cheese of choice
		Ripe avocado, mashed ( optional )
1		Egg, per pizza

Method

Mix the cake flour and salt together. Add the
Anchor Instant Yeast and mix.
Mix the honey, oil, lukewarm water and milk together
and add to the flour mixture to form a soft dough.
Knead the dough well for 10 minutes until smooth and
elastic. Cover with a lightly greased plastic and
allow to rest for 5 minutes.
Knock the dough down and divide into 8 or 12
pieces. Roll into a round and leave covered with
plastic to rest for 5 minutes.
Heat the oil in a frying pan and lightly fry the
sausage / bacon, peppers and onion.
Roll each ball into a thin, round base on a lightly
floured surface. Place each base on a greased
baking tray.
Spread the bases with a thin layer of cream cheese
and avocado. Top with the fried mixture, keeping an
area in the centre clear. Break an egg in the centre.
Bake in a preheated oven at 200 ˚C / 400 ˚F for
10 – 15 minutes, until cooked and golden brown.