Focaccia

Ingredients

Units %
Part 1
White Flour 1100g 0
O-tentic Durum 44g 0
Salt 15g 0
Olive Oil 44g 0
Water 880g 0
Part 1 total 0
Inclusion
Olives 198g 0
Sundried Tomato 198g 0
Inclusion total 0

Working Method

Method
  1. Place all ingredients into mixing bowl.
  2. Mix for 3 minutes on slow speed and 6 minutes on fast speed. Dough temperature ± 26 - 28° C.
  3. Add the inclusion on the last 2 minutes.
  4. Bulk ferment dough for 10 minutes.
  5. Scale heads of dough at 200g, mould round and rest for 5 minutes. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
  6. Mould dough and flatten into a Hot + Bun Foil.
  7. Prove for ± 40 minutes @40° C and 70° C relative humidity. (Can also be proofed outside prover, covered to prevent skinning)
  8. Place into a pre-heated oven, heated to 250° C, steam well then drop the temperature to 210° C after 10 minutes, bake for a total of 18 minutes opening the damper on the last 8 minutes. (Dough can also be used to make back up, resting over night, covered, between 4 and 6° C)

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  

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