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Focaccia (White)


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
Dried Onions 10% 1000 g
Paprika Pieces 10% 1000 g
Mixture of Olive Oil & Curry Powder % g
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
BRC Halal Kosher RSPO Skal

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