Ingredients

Group 1
Ingredient
KG
Bread flour
1.000
Country Oven Mediterranean Bread Concentrate
1.000
Yeast
0.050
Water
1.600
Olive oil
0.100
Total Weight: 3.750

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature on rack and covered with a rack cover.
4. Scale at 250g and mould into boule shape.
5. Place into 6" round tin and flatten by hand.
6. Dry prove for 60 minutes at room temperature on rack and covered with a rack cover.
7. Dress with olive oil and gently indent the dough.
8. Bake at 200°C for 20 minutes, without steam.
9. Cut as desired and top/fill with ingredients such baby plum tomatoes and mozarella cheese.

Yield

16 focaccia

Ingredients

Group 1
Ingredient
KG
Bread flour
1.000
Country Oven Mediterranean Bread Concentrate
1.000
Yeast
0.050
Water
1.600
Olive oil
0.100
Total Weight: 3.750

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 60 minutes at room temperature on rack and covered with a rack cover.
4. Scale at 250g and mould into boule shape.
5. Place into 6" round tin and flatten by hand.
6. Dry prove for 60 minutes at room temperature on rack and covered with a rack cover.
7. Dress with olive oil and gently indent the dough.
8. Bake at 200°C for 20 minutes, without steam.
9. Cut as desired and top/fill with ingredients such baby plum tomatoes and mozarella cheese.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

BBQ

Finished Product

Finished Product

Flat Bread, Savoury Good, World Bakery