Focaccia (White)



  • 1000 g - 10% Dried Onions
  • 1000 g - 10% Paprika Pieces


  • Grated Cheese
  • Rozemary


  • Mixture of Olive Oil & Curry Powder

Working method

  • 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
  • Flatten the dough pieces with your fingers. Dip before your fingers in the oil/curry mixture and push a grid in it
  • Just before baking sprinkle it lightly with Grated Cheese and Rosemary
  • Final proof: Approx. 40 minutes
  • Baking: Approx. 25 minutes at 220ºC with a bit steam
| A lot of variations are possible, for example cheese-onion and olive