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

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Flat Bread, Savoury Good, World Bakery