Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Water
3.400
68
Olive oil
0.100
2
Chopped fresh rosemary
0.150
3
Total Weight: 8.750

Method

1. Add all ingredients into a spiral mixing bowl (except rosemary) and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Add the rosemary and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes in a covered container.
5. Scale at 250g and mould into boule shape.
6. Place into tin and flatten out by hand.
7. Dry prove for 60 minutes at room temperature, covered with plastic.
8. Dress with olive oil and rock salt, then gently indent the dough.
9. Bake for 200°C for 20 minutes, no steam.

Yield

35 focaccia

Ingredients

Group 1
Ingredient
KG
%
Country Oven Artisan Bread Complete
5.000
100
Yeast
0.100
2
Water
3.400
68
Olive oil
0.100
2
Chopped fresh rosemary
0.150
3
Total Weight: 8.750

Method

1. Add all ingredients into a spiral mixing bowl (except rosemary) and mix for 10 minutes on slow speed and 10 minutes on fast speed, until the dough is fully developed.
2. Add the rosemary and mix on slow speed until clear.
3. Dough temperature should be 23-26°C.
4. Bulk ferment for 60 minutes in a covered container.
5. Scale at 250g and mould into boule shape.
6. Place into tin and flatten out by hand.
7. Dry prove for 60 minutes at room temperature, covered with plastic.
8. Dress with olive oil and rock salt, then gently indent the dough.
9. Bake for 200°C for 20 minutes, no steam.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Flat Bread