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. Mix all ingredients (except olive oil) for approximately 7-8 minutes slow and 8-10 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. Add the olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be between 26-28°C.
4. Bulk for 60-90 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 400g and mould into a round cob shape.
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Using a scraper, cut 4 even cuts through the centre of the loaf and sprinkle toppings such as rock salt.
8. Bake at 235°C, falling to 210°C for 25-30 minutes, with steam.
9. Pull out damper after 20 minutes.
10. 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. Mix all ingredients (except olive oil) for approximately 7-8 minutes slow and 8-10 minutes fast speed, until fully developed (add only 80% of the water at the beginning).
2. Add the olive oil and mix for 1 minute slow speed.
3. The finished dough temperature should be between 26-28°C.
4. Bulk for 60-90 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 400g and mould into a round cob shape.
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Using a scraper, cut 4 even cuts through the centre of the loaf and sprinkle toppings such as rock salt.
8. Bake at 235°C, falling to 210°C for 25-30 minutes, with steam.
9. Pull out damper after 20 minutes.
10. Brush the top of the Focaccia with olive oil to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

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