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Focaccia using Pumpkin-Bread Mix and IREKS Dried Wheat Sour

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  • Mixing time: 2 + 6 minutes 

  • Dough temperature: 25° C – 26° C 

  • Bulk fermentation time: none 

  • Scaling weight: 1.200 kg

  • Intermediate proof: none 

  • Processing: Roll out the dough and place on a tray. Allow to prove for 20 – 30 minutes and then pull the dough out to the size of the tray. 

  • Final proof: approx. 45 minutes

  • Baking temperature: 240° C – 250° C

  • Baking time: approx. 15 minutes

  • Spread the oil-water emulsion on the surface, press holes into the dough. Decorate with black and green olives, small tomatoes or grilled courgettes. 

  • Oil-water emulsion: 0.150 kg salt, 0.800 kg olive oil, 0.800 kg water 

Delivery across
UK & Ireland