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Focaccia Mini


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 52% 5200 g
Tomato Slices (Fresh) approx. 5% 500 g
Mozzarella Cheese approx. 5% 500 g
Oregano approx. 1% 100 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1750 gram (30 pieces)
Dough proof Approx. 15 minutes
Moulding Divide and round up. Place the dough pieces on baking sheets
Final proof Total approx. 40 minutes After 20 minutes press it with your fingers and sprinkle it with olive oil
Decorating Just before baking decorate with a slice of tomato and mozzarella cheese Sprinkle with Oregano
Baking Approx. 12-15 minutes at 230ºC with steam
Extra information
Variations A lot of variations are possible, for example cheese-onion and olive
BRC Halal Kosher RSPO Skal

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