Focaccia
Focaccia — a Komplet recipe in 2 components. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 4 min
- dough temperature
- 25 °C
- first proofing time
- 15 min
- resting time
- 15 min
- proofing time
- 35-45 min
- baking time
- 20-25 min
- baking temperature
- 190-200 °C
Ingredients
| Ingredient | Quantity |
|---|---|
| Komplet Italomix Trentino | 4000 g |
| Wheat flour type 550 | 6000 g |
| Olive oil | 400 g |
| Water | 6000 g |
| Yeast | 400 g |
Topping
| Ingredient | Quantity |
|---|---|
| Komplet Pikanteria Savoury Bread Topping 10 kg | 600 g |
Method
Make a dough from all the ingredients. Mixing: 2 minutes on slow speed, then 4 minutes on fast speed. Dough temperature: 25 °C.
Leave the dough to rest for the first proofing time of 15 minutes.
After the first proofing, weigh out oblong pieces of dough (800 g each) and leave them to relax for a further 15 minutes.
Then roll out to the size of a 60×20 baking tray.
Prick the rolled-out dough, brush with herb oil, sprinkle with KOMPLET Pikanteria mix and bake with steam.
Proofing time: 35-45 minutes. Baking time: 20-25 minutes. Baking temperature: 190-200 °C.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.