VIENNESE FOCACCIA (CROISMART)
LEAVENED PRODUCT
Difficulty level
LEAVENED PRODUCT
Ingredients
| CROISMART | g 1.000 |
| eggs | g 150 |
| fresh yeast | g 60 |
| water | g 220 |
| unsalted butter 82% fat - softened | g 100 |
Preparation
Knead all the ingredients until the dough is velvet smooth.
Portion the dough out (300-500g for each portion), roll each portion tight in a ball shape and let rest for 25-30 minutes at room temperature.
Ingredients
| eggs | To Taste |
| caster sugar | To Taste |
| unsalted butter 82% fat | To Taste |
Roll the dough out to about 7-8 millimetres.
Place on a slightly buttered baking tray.
Leave in the proofer room at 28-30°C for 70-80 minutes.
Brush with beaten egg, sprinkle with Caster sugar and gently press the surface with your fingertips.
Evenly spread some butter curls onto the surface.
Bake at 200-210°C for about 18 minutes.
"You can replace butter with margarine in the same amount.
"
