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Focaccia (Mediterranée)


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2% 200 g
Water approx. 57% 5700 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 350 grams and rounding
Dough proof Approx. 30 minutes
Moulding Mould the dough piece into a rectangle or a round wafer
Final proof Total approx. 40 minutes After approx. 20 minutes press the dough pieces with your fingers and sprinkle with olive oil
Decorating Just before baking decorate with slices of tomatoes and mozzarella cheese Sprinkle with oregano
Baking Approx. 20-25 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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