Apricot Focaccia using MELLA BRIOCHE POF and MELLA-PERSIQUICK
Dough and Persipan filling — an IREKS recipe in 2 components, makes approx. 120 pieces. Uses Ireks Mella Brioche Mix 12.5 kg.
- mixing time (dough)
- 2 + 6 to 8 minutes
- dough temperature
- approx. 26 °C
- bulk fermentation time
- approx. 10 minutes
- scaling weight (dough)
- 1.950 kg
- intermediate proof
- approx. 10 minutes
- final proof
- approx. 60 minutes
- baking temperature
- 220 °C
- baking time
- 8 - 10 minutes
- swelling time (persipan filling)
- approx. 10 minutes
- scaling weight (persipan filling)
- 0.030 kg
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Ireks Mella Brioche Mix 12.5 kgMella Brioche POF | 5 kg |
| Yeast | 0.25 kg |
| Water, approx. | 2.25 kg |
Persipan filling
| Ingredient | Quantity |
|---|---|
| Mella-Persiquick | 2.5 kg |
| Whole egg | 0.25 kg |
| Water | 1.25 kg |
Method
- Dough
After the intermediate proof, divide into dough balls and mould round.
- Dough
After a short relaxation time, roll the dough pieces out long using the dough sheeter.
- Dough
Place the dough tongues on trays laid out with baking paper and allow to prove.
- Dough
At 3/4 proof, indent with the fingers and pipe with the persipan filling.
- Dough
Place approx. 0.060 kg apricot pieces on top of each focaccia, sprinkle with chopped pistachios and subsequently bake.
After baking, butter the apricot focaccia and dust with sweet snow powder when cooled.
- Persipan filling
Mix all the ingredients until smooth, then leave to swell.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.