Focaccia Buns


Working method

  • Knead all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26ºC
  • Scale: approx. 1600 gram (30 pieces)
  • Divide and round up. Place the dough pieces on baking sheets
  • Final proof: Approx. 50 minutes. After approx. 10 minutes press in with finger and sprinkle with olive oil
  • Decorate just before baking with a small slice tomato, mozzarella cheese and sprinkle with oregano
  • Baking: approx. 12-15 minutes at 230ºC, with steam
  • Dough rest: Approx. 10 minutes