Group 1
Ingredient
KG
%
Bread flour
1.600
80.00
0.400
20.00
0.060
3.00
Yeast
0.040
2.00
Salt
0.012
0.60
Water
1.450
72.50
Olive oil
0.100
5.00
Total Weight: 3.662
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 24-26°C.
4. Bulk for 40 minutes at room temperature, covered with plastic.
5. Scale at 250g and mould into boule shape.
6. Place into 6" round tin and flatten by hand.
7. Dry prove for 45 minutes at room temperature, covered with plastic.
8. Dress with olive oil and gently indent the dough.
9. Bake at 200°C for 20 minutes, without steam.
10. Cut as desired and top/fill with ingredients such as smoked salmon, garlic and herb cream cheese and rocket salad.
Yield: 14 focaccia
Related recipes
Related products
Country Oven® Rye
Bread, Roll & Morning Goods, Speciality Bread Mixes
Delivering the taste of Nordic and Germanic regions in a convenient 50% concentrate. Source of fibre, protein, folate and copper.
View product
Fermdor® S Germ
Bread, Roll & Morning Goods, Sourdough Products
Spelt-based sourdough powder, delivering a typical roasted and malty aroma and a nicely balanced flavour with a slight acidity and ...
View product
