DEEP PAN SOFT FOCACCIA
These types of focaccia are ideal to be stuffed with every kind of salami, cheese and salad.
These types of focaccia are ideal to be stuffed with every kind of salami, cheese and salad.
Ingredients
| SOFT BREAD 50% | g 900 |
| type 00 white flour | g 1100 |
| salt | g 10 |
| olive oil | g 80 |
| water | g 1050 |
| fresh yeast | g 60 |
Preparation
Times and temperatures
Temperature of the dough at 26-27°C
Knead time (spiral mixer) 13 minutes
Bulk fermentation 10 minutes at 22-24°C
Proofing for 80-90 minutes at 28-30°C.
Baking at 240-250°C for 12-14 minutes.
DOUGH: knead for 3 minutes on first speed and 10 minutes on second speed.
Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
RESTING: let it rest at 22-24°C for 10 minutes.
SCALING: divide the dough into pieces of about 1400-1500 grams for each focaccia and into 50 grams pieces for the round foccacina monoportion.
SHAPING: roll out the dough on previously oiled trays
PROOFING: place in the proofer at 28-30°C with relative humidity of 75-80% for about 80-90 minutes.
BAKING: before baking dimple the dough with your fingers, brush generously with olive oil and sprinkle with salt. Decorate with the rosemary. Bake in a static oven at 240-250°C for 12-14 minutes.
The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.
If cool stored, the product can last up to 7-10 days.
Pastry Chef, Chocolatier and Baker
