Focaccia
Dough and Toppings — a Komplet recipe in 2 components, makes 60. Uses Komplet Pikanteria Savoury Bread Topping 10 kg.
- mixing time (slow speed)
- 4 min
- mixing time (fast speed)
- 3 min
- proofing time
- 30 min
- baking temperature
- 210 °C
- baking time
- 12-15 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Italomix Trentino | 750 g |
| Wheat flour type 500 | 1880 g |
| Vegetable oil | 100 g |
| Yeast | 60 g |
| Water | 1500 g |
| Salt | 10 g |
| Sliced olives | 500 g |
Toppings
| Ingredient | Quantity |
|---|---|
| Komplet Pikanteria Savoury Bread Topping 10 kg | 200 g |
| Rosemary | 20 g |
| Olive oil | 200 g |
| Salt | 20 g |
Method
- Dough
Mix the dough ingredients (without the olives) in a spiral mixer until the dough is uniform. Add the sliced olives at the end of mixing.
- Dough
Divide the finished dough into 2 pieces, each weighing 2.40 kg.
- Dough
Round the pieces. Place the resulting pieces on trays and leave to proof.
Prick the snacks, moisten them with water and sprinkle with dried rosemary or KOMPLET Pikanteria.
Bake.
After taking out of the oven, brush with olive oil and sprinkle with rosemary and coarse salt.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.