Foccacia

Foccacia
Ingredients Kg Grams %
Flour (bakers) 2 000 50
Fiesta Corn Concentrate 2 000 50
Yeast 0 160 4
Water (approx0 2 320 58

 

Method:

  • Mix  all for 2 minutes slow speed and 8 minutes fast speed using spiral mixer
  • Dough temperature: 26°C - 27°C
  • Scale off into heads of 3000g
  • Rest for 10 minutes
  • Pin out dough on a 4 sided baking tray to 762mm x 457mm (standard tray)
  • Ensure dough is relaxed and pinned right to corners
  • Prove for 30 minutes @ 35°c 85% rH                   
  • Dimple each sheet, using fingers, with 150-200g of olive oil ensuring good coverage
  • Add any toppings at this stage
  • Prove for a further 30-40 minutes
  • Bake at 220°c for 25-30 minutes
  • Cool and slice into 12 rectangular portions

 

Tips:

  • Decorate with Cheese, olives, sea salt or fresh herbs.
  • These can be incorporated at the end of mixing at up to 20% on flour weight.