Sweet Focaccia

Sweet Focaccia based on Sonnet Briochemix 30% RSPO-SG and Credin Raspberry filling
Pieces 18 stuks

Ingredients

  • 1400 g – 70% Flour (high-protein)
  • 600 g – 30% SONNET BRIOCHEMIX 30%
  • 100 g – 5% Fresh Yeast
  • 30 g – 1,5% Salt
  • 1040 g – 52% Water approx.

Filling:

Finishing:

Working method

  • Knead all ingredients into a smooth and well developed dough.
  • Scale dough pieces appox. 110 grams and rounding.
  • First proof approx. 10 minutes.
  • Place the dough pieces into round baking tins, 30 centimeter diameterand, press them out.
  • Intermediate proof approx. 20 minutes.
  • Press out the dough pieces again.
  • Intermediate proof approx. 20 minutes.
  • Pipe approx. 80 grams of Credin Raspberry filling as caps into the middle on/in the dough pieces.
  • Final proof approx. 10 minutes.
  • Just before baking, sprinkle each piece of dough with 50 grams of red fruit an on top of that also sprinkle with 50 grams of oatmeal crumble.
  • Bake approx. 25 minuten at 210°C.