EASY CIABATTA - Focaccine Bread

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Puratos ingredients

All ingredients

Bakers Flour 3.000kg 100%
Water +/- 1.950kg 65%
Easy Ciabatta Mix 0.300kg 10%
Yeast 0.045kg 1.5%
Virgin Olive Oil 0.045kg 1.5%

Recipe

1. Mixing - spiral 2 minutes on slow speed, 6-8 minutes on fast speed. Dough temperature 25°C/77°F.
2. Rest for 10 minutes in bulk. Scale at 70g per roll. 
3. Hand up and rest for 10 minutes. 
4. Process through BDM and rest for 30 minutes. 
5. Flatten dough pieces, knocking out the air, and tray up on an Olive Oil greased tray. 
6. Brush with Olive Oil and top with 26g of either Pesto/Bacon or Bechamel Sauce mixture (see below for toppings recipe suggestions).

Prove for 30 minutes at 28°C, 85% humidity.

Bake in a rack oven for 15 minutes at 215°C.

Focaccine Fillings Suggestions

To make up the Bechamel Sauce:   Bechamel Sauce   1.000kg  +  Water  2.000kg

> Recipe 1
Pesto Sauce  1.000kg
Bechamel Sauce (made up)  1.000kg
Diced Smoked Bacon  1.100kg

Combine together

> Recipe 2
Bechamel Sauce (made up)  1.000kg
Grated Cheddar Cheese  1.700kg
Sliced Spring Onion  0.840kg
Diced Smoked Bacon  2.100kg

Combine together

> Recipe 3
Mashed Potato  1.000kg
Grated Cheddar Cheese  0.550kg
Chopped Peppers  0.120kg
Chopped Spring Onion  0.120kg

Combine together

>Recipe 4
Arrabiatta Condimento Paste  1.000kg
Sun Dried Tomatoes  1.000kg
Mozzarella Cheese  1.000kg

Combine together

Ideal for serving individual Focaccines with salads, as snacks, or as appetisers. Can be decorared with a feast of popular toppings for your customers.