Start with an autolyse of 1 speed mixing together flour and half of the water. Then add the rest of the ingredients putting the water slowly in 2nd speed. 5 mins 1st speed, 8 mins 2nd speed.
Dough temperature
24°C
Bulk fermentation
30 mins
Scaling
After bulk fermentation make a fold and rest for 30 minutes. Scale at 30g.
Make up
After dividing, shape the dough round. Place the dough balls back in the proofing box and let them rest for 30 mins.
Intermediate proofing
30 mins
Shaping
Place the dough balls in a pre-oiled square foil tin (25 x 25 x 5cm). Pin the dough and spread evenly in the tin.
Final fermentation
2 hours at 32°C and 80% humidity.
Decoration before baking
Prepare some olive oil mixed with salt, black pepper, oregano slightly diluted with water. Brush generously the top of the focaccia and poke with the tip of your fingers the top of the focaccia.
Baking
Deck oven. 20 mins at 230°C.
Final step
Take a foil muffin tray, fill with melted garlic butter. Add a food safe candle wick to the middle of the butter candle and prop in place till the butter hardens.
Direct process tear and share focaccia with garlic butter dip.
Discover
Related recipes
Select package
Added to cart
Product has been added to your cart
Welcome to Puratos
Our website makes use of cookies
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
