Focaccia using PASTA ACIDA K
Focaccia using PASTA ACIDA K — an IREKS recipe in 2 components, makes 1 tray 60 x 40 cm. Uses IREKS Pasta Acida K 25 kg.
- mixing time
- 2 + 6 minutes
- dough temperature
- 25-26 °C
- bulk fermentation time
- 20 minutes
- scaling weight
- 1.200 kg
- intermediate proof time
- approx. 50 minutes
- final proof time
- approx. 30 minutes
- baking temperature
- approx. 240 °C
- baking time
- approx. 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10.000 kg |
| IREKS Pasta Acida K 25 kg | 0.500 kg |
| Margarine | 0.600 kg |
| Olive oil | 0.200 kg |
| Salt | 0.200 kg |
| Yeast | 0.200 kg |
| Water, approx. | 6.000 kg |
Oil-water emulsion
| Ingredient | Quantity |
|---|---|
| Salt | 0.150 kg |
| Olive oil | 0.800 kg |
| Water | 0.800 l |
Method
After the mixing time, scale the dough into pieces and mould round.
Allow the dough to rest. Afterwards roll out and put on trays.
After the intermediate proof (in the fermentation chamber), spread the surface with an oil-water emulsion and press holes into the dough.
Cover with e.g. olives, tomatoes, onions and bell pepper.
Then allow to prove and bake immediately.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.