Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor S Germ
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.880
Olive oil
0.050
Total Weight: 2.030

Method

1. Place the dry ingredients (except olive oil) into a spiral mixing bowl.
2. Mix for 7 minutes slow, 30 minutes fast speed.
3. The finished dough temperature should be 26°C.
4. Add the olive oil to the developed dough for 1-2 minutes.
5. Bulk for 60-90 minutes at room temperature in an oiled container.
6. Scale at 400g.
7. Mould into a round cob.
8. Prove: 45-60 minutes (cover focaccia with plastic).
9. Using a scraper, cut 4 even cuts through the centre of the loaf and sprinkle toppings such as rock salt.
10. Bake: 235°C, falling to 210°C for 25-30 minutes, with steam.
11.Pull out damper after 20 minutes.
12. Brush the top of the Focaccia with olive oil to finish.

Yield

5 focaccia

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor S Germ
0.030
Fresh yeast
0.030
Lecitem 1000
0.020
Salt
0.020
Water
0.880
Olive oil
0.050
Total Weight: 2.030

Method

1. Place the dry ingredients (except olive oil) into a spiral mixing bowl.
2. Mix for 7 minutes slow, 30 minutes fast speed.
3. The finished dough temperature should be 26°C.
4. Add the olive oil to the developed dough for 1-2 minutes.
5. Bulk for 60-90 minutes at room temperature in an oiled container.
6. Scale at 400g.
7. Mould into a round cob.
8. Prove: 45-60 minutes (cover focaccia with plastic).
9. Using a scraper, cut 4 even cuts through the centre of the loaf and sprinkle toppings such as rock salt.
10. Bake: 235°C, falling to 210°C for 25-30 minutes, with steam.
11.Pull out damper after 20 minutes.
12. Brush the top of the Focaccia with olive oil to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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