Bakels
Baking ingredients since 1904

FOCACCIA BREAD

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Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R143b
USING BAKELS CIABATTA CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  BAKELS CIABATTA CONCENTRATE 0.500    10%
  Olive Oil 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.050    1%
  Water 3.000    60%

  Total Weight 8.750
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Mix for 2 minutes on slow speed followed by 8 minutes on top speed.
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. Press flat with hands gently.
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 125 g in above recipe
  Using bakers percentages - Percentages on white flour weight
  For topping variations add Parmesan cheese, herbs or olives
Yield:  21.5 Focaccia breads scaled at 400 g.