Multiseed Focaccia
Multiseed Focaccia — a Bakels recipe, makes 1.986 kg dough, divided onto 2 trays with sides (180 mm x 300 mm). Uses Bakels Multiseed Bread Concentrate 16 kg.
- mixing time (slow speed)
- 2 min
- mixing time (fast speed)
- 7 min
- mixing time (peppers, fast speed)
- 1 min
- resting time
- 60 min
- proofing time
- 45 min
- baking temperature
- 230 °C
- baking time
- 25-30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 0.700 kg |
| Bakels Multiseed Bread Concentrate 16 kgCountry Oven® Multiseed Bread Concentrate | 0.300 kg |
| Yeast | 0.020 kg |
| Salt | 0.014 kg |
| French Improver | 0.002 kg |
| Water | 0.600 kg |
| Grilled peppers | 0.300 kg |
| Extra virgin olive oil | 0.050 kg |
Method
Add all ingredients (except peppers and oil) into a spiral mixing bowl.
Mix for 2 minutes on slow speed and 7 minutes on fast speed, until fully developed.
Add the oil and mix on fast speed until fully incorporated.
Add the peppers for 1 minute on fast speed until fully incorporated.
Place the dough in a covered container for 60 minutes.
Divide the dough equally and place onto 2 trays with sides (180mm x 300mm) and push dough evenly to the sides.
Prove for 45 minutes.
Drizzle with oil and push fingers in the dough.
Bake at 230°C for 25-30 minutes, without steam.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.