Focaccia (White)
Ingredients
- 10000 g - 100% Flour
- 400 g - 4 % Fresh Yeast
- 200 g - 2% Proson Wit Royal (white)
- 150 g - 1.5% Salt
- 100 g - 1% Proson Krokant Malt (crusty malt)
- 6000 g - 60% Water approx.
Filling::
- 1000 g - 10% Dried Onions
- 1000 g - 10% Paprika Pieces
Decoration::
- Grated Cheese
- Rozemary
Topping::
- 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
Notes
| A lot of variations are possible, for example cheese-onion and olive