Rosemary and Rock Salt Focaccia
Rosemary and Rock Salt Focaccia — a Bakels recipe, makes 77 focaccia. Uses Bakels Artisan Bread Concentrate 7% 12.5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 8 min
- dough temperature
- 24-26 °C
- bulk fermentation time
- 60 min
- scaling weight
- 250 g
- proofing time
- 60 min
- baking temperature
- 200 °C
- baking time
- 20 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Wheat flour | 10.000 kg | 100% |
| Bakels Artisan Bread Concentrate 7% 12.5 kgCountry Oven® Artisan Bread 7% Concentrate | 0.700 kg | 7% |
| Yeast | 0.250 kg | 2.5% |
| Salt | 0.180 kg | 1.8% |
| Water | 7.800 kg | 78% |
| Olive oil | 0.200 kg | 2% |
| Chopped fresh rosemary | 0.300 kg | 3% |
Method
Add all ingredients (except rosemary) into a spiral mixing bowl.
Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
Add the rosemary and mix on slow speed until clear.
Dough temperature should be 24-26°C.
Bulk for 60 minutes at room temperature, covered with plastic.
Scale at 250g and mould into boule shape.
Place into tin and flatten out by hand.
Dry prove for 60 minutes at room temperature, covered with plastic.
Dress with olive oil and rock salt and gently indent the dough.
Bake at 200°C for 20 minutes, no steam.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.