Group : 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.700
7.00
Yeast
0.300
3.00
Salt
0.200
2.00
Water
7.800
78.00
Olive oil
0.200
2.00
Total Weight: 19.200
Group : 2
Ingredient
KG
%
Tomato
2.400
24.00
Chopped garlic
1.900
19.00
Chopped fresh rosemary
1.140
11.40
Total Weight: 5.440
- Add all ingredients (group 1) into a spiral mixer.
- Mix for 5 minutes on slow speed and 8 minutes on fast speed.
- Dough temperature should be 24°C.
- Bulk 60 minutes.
- Scale at 500g and place in foil.
- For each focaccia, cut 8 plum tomatoes in half and dress the dough, add 50g of chopped garlic and sprinkle 30g of rosemary over the dough.
- Dry prove for 60 minutes with a rack cover.
- Bake at 210°C for 18 minutes.
Yield: 38 focaccia
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