Summer
Summer
IngredientsGroup : Bread
Ingredient
KG
Flour
1.000
0.050
Yeast
0.030
Water
0.650
Olive oil
0.020
Ground cinnamon
0.010
Total Weight: 1.760
Group : Decoration
Ingredient
KG
Fresh strawberry halves
-
Cinnamon sugar
-
Total Weight: 0.000
Bread
- Add all ingredients into a spiral mixing bowl.
- Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
- Dough temperature should be 24-26°C.
- Scale at 500g into oiled rectangle foils flatten out by hand.
- Prove for 60 minutes
- Dress with olive oil and gently indent the dough.
- Insert strawberry halves into the dough indents
- Dry prove for 30 minutes
- Bake at 225°C for approx. 15 minutes
Decoration
- Whilst hot sprinkle the focaccia with cinnamon sugar
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