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Rosemary & Rock Salt Focaccia - Artisan Bread Complete

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BREAD, ROLL & MORNING GOODS - SPECIALITY AND HEALTHY BREAD MIXES
Recipe No:  394160r25
USING ARTISAN COMPLETE
Group  Ingredient KG
  Artisan Bread Complete 5.000    100%
  Yeast 0.100    2%
  Chilled Water 3.500    70%
  Chopped fresh Rosemary 0.040    0.8%

  Total Weight 8.640
Method:  1. Mixing: 10 min slow speed / 10 min fast speed.
2. Add chopped rosemary for 1 min on slow speed or until fully dispersed.

3. Method:
4. Place into oiled container and leave to bulk for 60 mins.
5. Tip dough onto floured table and scale into 250g boule shape.
6. Leave to rest for 10 mins.
7. Pat out each side on oiled table.
8. Place in 7" round foil tin.
9. Place in a prover for 45-50 mins.
10. Drizzle olive oil over dough, dock the top with fingers.
11. Drizzle the top with rock salt and rosemary.
12. Bake (with steam) at 230C (446oF) for 30-35 mins.