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