High Street Baker Focaccia

Ingredients

Unit
Bread flour 1.000 kg
Water 0.750 kg
Salt 0.020 kg
O-tentic Durum 0.040 kg
total 1.810

Method

  • Mix for 4 mins slow, 10 mins fast on spiral mixer.
  • Dough temperature 26 – 28°C.
  • Bulk 60 mins. Turn out on to table.
  • Process into trays with olive oil as required.
  • Prove at 28 – 30°C, 80 – 85% humidity. Prove time approx. 50 mins.
  • Press out with fingers half way through.
  • Bake at 210 – 220°C for approx. 20 mins, depending on size of product.