Focaccia (White)
Ingredients

Flour | 100% | 10000 g |
Fresh Yeast | 4 % | 400 g |
Proson Wit Royal (white) » | 2% | 200 g |
Salt | 1,5% | 150 g |
Proson Krokant Malt (crusty malt) » | 1% | 100 g |
Curry Powder | 0,2% | 20 g |
Water approx. | 60% | 6000 g |
Filling: | ||
Dried Onions | 10% | 1000 g |
Paprika Pieces | 10% | 1000 g |
Topping: | ||
Mixture of Olive Oil & Curry Powder | % | g |
Decoration: | ||
Grated Cheese | % | g |
Rozemary | % | g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 400 grams and rounding |
Dough proof | Approx. 20 minutes |
Moulding | Flatten the dough pieces with your fingers. Dip before your fingers in the oil/curry mixture and push a grid in it |
Final proof | Approx. 40 minutes |
Decorating | Just before baking sprinkle it lightly with Grated Cheese and Rosemary |
Baking | Approx. 25 minutes at 220ºC with a bit steam |