PROPERONI Crumble Focaccia

PROPERONI Crumble Focaccia can be baked ahead of time, stored in the fridge or freezer and then reheated. It works really well with a tangy dip such as ranch.

 

INGREDIENTS:

• One dough ball pressed into a pan. Ideally high hydration, 70% plus.
• A couple of handfuls of PROPERONI Crumble.
• Ranch or garlic mayo to serve.

 

METHOD:

1. Press your dough ball out into a pan. We recommend a 285g dough ball for an 8x10 Lloyds pan.
2. Leave the dough to rise in the pan until it's nice and bubbly.
3. Sprinkle the PROPERONI Crumble on the top and follow with a drizzle of olive oil.
4. Bake at 275C. The bake time will depend on your dough weight and pan size so keep an eye on the bake.
5. Finish with parmesan, a drizzle of oil and the ranch dip.