Bakels
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Focaccia - Bakels Artisan Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r13
USING ARTISAN COMPLETE
Group  Ingredient KG
1 Artisan Bread Complete 5.000
Water 3.750
Yeast 0.100
 
2 Olive Oil 0.230

  Total Weight 9.080
Method:  1. Place all ingredients except oil into a spiral or planetary mixer
2. Mixing time approx. 10 min slow / up to 10 min fast (Dough Temp. 26C / 700F), until dough is fully developed. Add olive oil to developed dough and mix for 1-2 min at slow speed
3. Rest in oiled container for at least 60-90 min (cover container with lid or plastic)
4. Divide into 400g, mould round to a cob and place them on setter or flat trays
5. Dry Prove (cover Focaccia with plastic) approx. 45-60 min until dough is fully proved (Indentation Test)
6. Using a scraper, cut 4 even cuts through the centre of the loaf and sprinkle toppings like herb mix, rock salt or parmesan cheese on top
7. Pre-heat oven 235C / 4550F (steam), once bread is placed into the oven, reduce temperature to 210C / 4100F and bake for approx. 25-30 min (open damper / vent after 20 min)
8. After baking, brush Focaccia with olive oil
Yield:  22 Focaccias scaled at 400g