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Bandon, Cork, Ireland
Alan and Zoe Tennyson make bread from their home in Cross Mahon Bandon Co. Cork. They specialise in organic spelt and wheat breads sourcing local organic produce where possible. Our wholemeal spelt breads are made with Ballybrado flour, the only Irish producer of organic flours. We hope to add further organic breads as we continue to source producers.

Thursday, July 23, 2009

Day 2 Italian favourites for your family

Sunday 27th July 2009 11am to 3pm

Fionnuisce, Bandon

Group size: 6

On our second day we are going to get stuck straight into a basic pizza dough. Kneading first to a elastic dough. Once we have that a soft and springy ball, it will be set aside to prove.

Immediately after the pizza the focaccio will need to get itself together. It is going to be very similar to our pizza dough with the addition of fresh herbs (sage or rosemary or both). It will again be set aside to prove its worth.

Once the pizza dough has proved we will knock it back, roll it out, covered in a sieved tomato sauce, with fresh mozzarella, Parmigiano Reggiano and you guys will create your own original.

While our pizza is in the oven we will be shaping our focaccio and getting it ready for its second prove.

At this point the pizza will come out and be given a couple of minutes to rest. While we enjoy it for our lunch the focaccio will be in the oven.

Can’t wait!