Focaccine

Ingredients

Unit
Easy Ciabatta 0.300kg
Water +/- 1.950kg
Yeast 0.045kg
Virgin Olive Oil 0.045kg
total 0

Method

  • Mixing - spiral 2 mins slow speed, 6-8 mins on fast speed. 
  • Dough temperature 25°C
  • Rest for 10 mins bulk.
  • Scale at 70g per roll.  
  • Hand up &  rest for 10 mins.  
  • Process through BDM and rest for 30 mins.  
  • Flatten dough pieces, knocking out the air, and tray up on an Olive Oil greased tray.  
  • Brush with Olive Oil
  • Prove for 30 minutes at 28°C, 85% humidity. 
  • Bake in a rack oven for 15 minutes at 215°C.