Ingredients

Group 1
Ingredient
KG
Wheat flour
1.600
Country Oven Mediterranean Bread Concentrate
0.400
Fermdor S Germ
0.060
Yeast
0.040
Salt
0.012
Water
1.450
Olive oil
0.100
Total Weight: 3.662

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow and 6 minutes on fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 40 minutes at room temperature on rack and covered with a rack cover.
4. Scale at 250g and mould into boule shape.
5. Place into 6" round tin and flatten by hand.
6. Dry prove for 45 minutes at room temperature on rack and covered with a rack cover.
7. Dress with olive oil and gently indent the dough.
8. Bake at 200°C for 20 minutes, without steam.
9. Cut as desired and top/fill with ingredients such as smoked salmon, garlic and herb cream cheese and rocket salad.

Yield

14 focaccia

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.600
Country Oven Mediterranean Bread Concentrate
0.400
Fermdor S Germ
0.060
Yeast
0.040
Salt
0.012
Water
1.450
Olive oil
0.100
Total Weight: 3.662

Method

1. Add all ingredients into a spiral mixing bowl and mix for 5 minutes on slow and 6 minutes on fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Bulk for 40 minutes at room temperature on rack and covered with a rack cover.
4. Scale at 250g and mould into boule shape.
5. Place into 6" round tin and flatten by hand.
6. Dry prove for 45 minutes at room temperature on rack and covered with a rack cover.
7. Dress with olive oil and gently indent the dough.
8. Bake at 200°C for 20 minutes, without steam.
9. Cut as desired and top/fill with ingredients such as smoked salmon, garlic and herb cream cheese and rocket salad.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Flat Bread, Savoury Good, World Bakery