Recipes
Focaccia Bread
Ingredients
10 Portions
Strong bread flour
Dried yeast
Olive oil
Warm water
Sugar
Salt
Garlic – Crushed
Mixed herbs
50 Portions
Strong bread flour 1kg
Dried yeast 4 tbsp
Olive oil 250ml
Warm water 250ml
Sugar 1 tbsp
Salt 1 tbsp
Garlic – Crushed 2 cloves
Mixed herbs 1 tsp
100 Portions
Strong bread flour 2kg
Dried yeast 8 tbsp
Olive oil 500ml
Warm water 500ml
Sugar 2 tbsp
Salt 2 tbsp
Garlic – Crushed 4 cloves
Mixed herbs 1 tbsp
Method
- Using a planetary mixer add the strong flour, yeast, sugar and salt
- Using the dough hook attachment, add the olive oil and slowly add the water with the machine running
- It will slowly start to form a soft, warm but sticky dough
- Add more oil if the dough is too sticky
- Allow the dough to kneed in the machine for 10 minutes until soft and elastic
- Allow the dough to prove in a warm place for 1 hour or until the dough has doubled in size
- ‘Knock back’ the dough with your fists to remove the air
- Oil the inside of a deep tray, push the dough into the tray using your fingers to the depth of around 2cm
- Allow to prove in the tray for around 40 minutes until it has doubled in size and brush with olive oil
- Cook in the oven at 180˚C for around 20 minutes or until cooked through
- Remove from the oven and brush with olive oil whilst the bread is still warm
Key Points
Allergens
Wheat
