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Focaccia (Italian Plate Bread)


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.
BRC Halal Kosher RSPO Skal

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