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Focaccia Buns


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Proson Krokant Malt (crusty malt) » 1% 100 g
Fresh Yeast 4% 400 g
Water approx. 52% 5200 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1600 gram (30 pieces)
Dough rest Approx. 10 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Final proof Approx. 50 minutes. After approx. 10 minutes press in with finger and sprinkle with olive oil
Decorating Decorate just before baking with a small slice tomato, mozzarella cheese and sprinkle with oregano
Baking Approx. 12-15 minutes at 230ºC, with steam
BRC Halal Kosher RSPO Skal

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