Focaccia (Italian Plate Bread)
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 2% | 200 g |
Sonplus Krokant Extra (Crispy) » | 2% | 200 g |
Salt | 1,5% | 150 g |
Rosemary | 3% | 300 g |
Oregano | 1% | 100 g |
Olive Oil | 3% | 300 g |
Water approx. | 57% | 5700 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 26ºC |
Scale | Depending on the baking sheet size |
Dough proof | Approx. 15 minutes |
Moulding | Roll the dough pieces to a slice with a thickness between 2 an 3 cm and which fits on the baking sheet |
Final proof | Total approx. 50 minutes After approx. 10 minutes prick the slice with your fingers |
Decorating | Just before baking sprinkle the dough with some rosemary |
Baking | Approx. 25 minutes at 240ºC with a bit steam |
Extra information | |
Variations | Many variations are possible with Italian herbs and/or sea salt, tomato slices, olives, grated cheese etc. |