Bakels
Baking ingredients since 1904

FOCACCIA BREAD

Recipes Home | Back
Display Recipe as PDF
Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R105k
Group  Ingredient KG
1 HERCULES ROLL MIX 2.000    100%
BAKELS INSTANT ACTIVE YEAST 0.024    1.2%
Olive Oil 0.080    4%
Water (variable) 1.100    55%
 
2 Mixed Herbs 0.008    0.4%
Garlic Granules 0.080    4%
  Total Weight 3.292
Method:  1. No time dough.
2. Place group 1 ingredients in machine bowl and develop thoroughly.
3. Add group 2 and mix through.
4. Dough temperature 30-31°C.
5. Allow dough to recover for 20 minutes.
6. Scale and mould loosely as desired.
7. Dust with flour.
8. Allow dough to recover 10 minutes.
9. Roll into a flat oval shape.
10. Proof for 40 minutes.
11. Brush with Olive Oil.
12. Dock with fingers.
13. Place back in prover for 15 minutes then bake at 210°C.
14. Bake with steam.
15. Brush with Olive Oil on removing from oven.
Notes:  If using Compressed yeast use 80 g in the above recipe.
  Using bakers percentages - Percentages on total premix weight
Yield:  9 breads scaled at 350 g.