Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
3.900
Olive oil
0.100
Chopped fresh rosemary
0.150
Total Weight: 9.715

Method

1. Mix all ingredients (except rosemary) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the rosemary and mix on slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at room temperature, place on rack and cover with rack cover.
5. Scale at 250g and mould into boule shape.
6. Place into tin and flatten out by hand.
7. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
8. Dress with olive oil and rock salt and gently indent the dough.
9. Bake: 200°C for 20 minutes, no steam.

Yield

38 focaccia

Ingredients

Group 1
Ingredient
KG
Wheat flour
5.000
Country Oven Artisan Bread 7% Concentrate
0.350
Fresh yeast
0.125
Salt
0.090
Water
3.900
Olive oil
0.100
Chopped fresh rosemary
0.150
Total Weight: 9.715

Method

1. Mix all ingredients (except rosemary) for 5 minutes slow and 8 minutes fast speed, until fully developed.
2. Add the rosemary and mix on slow speed until clear.
3. The finished dough temperature should be between 24-26°C.
4. Bulk for 60 minutes at room temperature, place on rack and cover with rack cover.
5. Scale at 250g and mould into boule shape.
6. Place into tin and flatten out by hand.
7. Dry prove: 60 minutes at room temperature, place on rack and cover with rack cover.
8. Dress with olive oil and rock salt and gently indent the dough.
9. Bake: 200°C for 20 minutes, no steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Flat Bread