Bakels
Baking ingredients since 1904

FOCACCIA BREAD

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Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R105k
Group  Ingredient KG
1 HERCULES ROLL MIX 2.000    100%
BAKELS INSTANT ACTIVE YEAST 0.024    1.2%
Olive Oil 0.080    4%
Water (variable) 1.100    55%
 
2 Mixed Herbs 0.008    0.4%
Garlic Granules 0.080    4%

  Total Weight 3.292
Method:  1. No time dough.
2. Place group 1 ingredients in machine bowl and develop thoroughly.
3. Add group 2 and mix through.
4. Dough temperature 30-31C.
5. Allow dough to recover for 20 minutes.
6. Scale and mould loosely as desired.
7. Dust with flour.
8. Allow dough to recover 10 minutes.
9. Roll into a flat oval shape.
10. Proof for 40 minutes.
11. Brush with Olive Oil.
12. Dock with fingers.
13. Place back in prover for 15 minutes then bake at 210C.
14. Bake with steam.
15. Brush with Olive Oil on removing from oven.
Notes:  If using Compressed yeast use 80 g in the above recipe.
  Using bakers percentages - Percentages on total premix weight
Yield:  9 breads scaled at 350 g.